The tea region of Kyotanabe in Kyoto, Japan is renowned for its production of high-quality matcha and gyokuro tea. Kyotanabe is located in the Uji region, which is historically recognized as the birthplace of Japanese tea and is famous for its Uji Cha, a term used to refer to tea produced in the Uji area. Many competition grades and rare quality of gyokuro is produced Kyotonabe.
Matcha and gyokuro are two types of tea that have a special connection to Kyotanabe.
The history of tea in Kyotanabe and the Uji region dates back over 800 years. The cultivation of tea in this area can be traced back to the Kamakura period (1185-1333), when Buddhist monks brought tea seeds from China and started growing tea plants in Uji. The region's favorable climate, with its misty mornings and mild temperatures, along with the fertile soil, contributes to the unique characteristics of the tea produced here.
Tea production in Kyotanabe and Uji has been refined over the centuries, with a focus on preserving the traditional methods and techniques that have been passed down through generations. The tea farmers in this region take great pride in their craft and adhere to strict quality standards to ensure that only the finest teas are produced.
Today, Kyotanabe continues to play a crucial role in the production of matcha and gyokuro tea, maintaining its reputation as one of the premier tea-growing regions in Japan. The tea from Kyotanabe and the Uji region is highly sought after for its exceptional quality, taste, and cultural significance. It is a testament to the rich history and ongoing dedication to tea cultivation in this area.