Production area: Kyoto Minamiyamashiro Village 

Cultivar: Yabukita

Producer: Toru Inui

The region where Uji tea is produced is collectively referred to as the Yamashiro region. “The aroma is the essence of Yamashiro sencha,” the old tea masters of Uji used to say in unison.
“The color is Shizuoka, the aroma is Uji, and the taste is Sayama,” a line from a Sayama tea-picking song also hints at this.

In recent years, with the popularity of kabusecha (shaded tea), there has been a tendency to value tea with a rich umami flavor as high quality, resulting in a significant decrease in the availability of sencha that retains the Yamashiro aroma.
However, this sencha is a traditional pure sencha made without shading. It allows you to directly experience the Yamashiro aroma, which is the essence of Uji sencha and is increasingly rare in today's world.