Origins & Travel

Joyo, Kyoto, Japan

Joyo, Kyoto, Japan

The tea region of Joyo, located in Kyoto, Japan, is renowned for its production of matcha and gyokuro.

Date:

November 15, 2023

Author:

Rishi Tea

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The tea region of Joyo, located in Kyoto, Japan, is renowned for its production of matcha and gyokuro. Let's explore the tea region of Joyo, including the history of tea cultivation and its significance in the "Uji Cha" tea character and profile.

Joyo, situated in the Uji region of Kyoto, has a long history of tea cultivation, dating back over 800 years. The region's fertile soil, ample rainfall, and misty climate create optimal conditions for tea production. Joyo's tea industry is deeply rooted in the tradition and expertise of the Uji region, which is known for producing some of the highest-quality teas in Japan.

Matcha, a finely ground powdered green tea, is one of the most iconic teas associated with Joyo. It is produced from shade-grown tea leaves, carefully cultivated to enhance their flavor and texture. The leaves are steamed, dried, refined , aged and then ground into a vibrant green powder. Joyo's matcha is highly regarded for its smooth and creamy texture, rich umami flavor, and vibrant green color. It is often used in traditional Japanese tea ceremonies and is prized for its ceremonial-grade quality and competition grades of tencha . 

Gyokuro, another esteemed tea variety from Joyo, is often referred to as the "jade dew" tea due to its vibrant green color. Gyokuro is made from shade-grown tea leaves, similar to matcha, but it undergoes a different production process. The leaves are carefully hand-picked and meticulously processed to enhance their flavor. Joyo's gyokuro is known for its sweet and mellow taste, rich aroma, and the unique umami character that comes from the shading process.

The tea cultivation in Joyo and the Uji region is deeply intertwined with the history and culture of tea in Japan. Uji Cha, which refers to teas produced in the Uji region, holds a significant place in the Japanese tea tradition. The region's tea cultivation techniques and expertise have been passed down for generations, resulting in teas with a distinct Uji Cha character and profile.

The Uji Cha character is characterized by the careful cultivation and processing techniques employed in Joyo and the Uji region. The shading of the tea leaves, the meticulous harvesting and processing methods, and the attention to detail contribute to the unique flavor, aroma, and appearance of Uji Cha teas. The teas from Joyo are highly sought after for their exceptional quality and are considered a pinnacle of Japanese tea production.