This term of French origin is used to describe aspects of various naturally occurring elements uncontrolled by human beings, that influence a tea plant during its growth. Climate, geography, richness of the soil, even altitude, can affect the physical properties of the plant, and therefore the specific tastes it will provide. The concept of Terroir is most frequently used in the West in regards to the conditions that affect the taste of a wine. Teas from a single field (see the definition of non-blended tea) embody the elements of Terroir specific to the field of its origin.  Uji‘s Terroir is perfectly suited for the production of tea, much like the Bordeaux region of France is suited for the production of wine.