The popularity of Uji matcha has steadily increased in recent years, particularly within the food and beverage industry. Many cafes and dessert shops prominently feature Uji matcha in their menus, reflecting a growing consumer emphasis on quality and ingredient sourcing. With its distinct taste and notable health benefits, Uji matcha has garnered considerable attention. But what makes Uji matcha the preferred choice over other varieties?
1. Definition of Uji Matcha
“Uji” refers to a historic city in Kyoto Prefecture, renowned for its significant contribution to Japanese tea culture for over a millennium. The introduction of matcha to Japan can be traced back to the 12th century when the priest Eisai brought tea and grinding methods from China to Kyoto. Although Uji tea is now cultivated in various regions, including Kyoto, Nara, Shiga, and Mie, it continues to be recognized for its superior quality, produced through traditional Uji methods.
2. Leading Matcha Production Volume in Japan
In 2018, Japan produced approximately 3,660 tons of “Tencha” (the tea leaves used to make matcha), with Kyoto contributing about 1,200 tons. Nara Prefecture produced 250 tons, while Shiga and Mie Prefectures contributed 50 tons and 150 tons, respectively. This indicates that nearly half of Japan’s matcha originates from Uji tea, underscoring Uji matcha’s dominance in matcha production.
3. Recognition in National Tea Competitions
Uji matcha has consistently excelled in national tea quality competitions, such as the annual Japan-wide tea festival (全国お茶まつり), which includes the esteemed national tea quality competition (全国茶品評会). Matcha is assessed based on various criteria, including appearance, aroma, color, flavor, and the appearance of tea waste water. In the 73rd Nishio City competition, Kyoto’s Tencha secured 5 out of 6 awards, with Uji City recognized as the Outstanding Tea Production Area. Uji Tencha achieved a perfect score of 200 points in the previous year’s competition, further solidifying its reputation for excellence.
4. Unique Umami Flavor Profile
Uji matcha is distinguished by its unique flavor profile, characterized by a rich umami taste that balances the tea’s natural bitterness. High-quality matcha showcases a pronounced umami flavor, complemented by varying aromas, sweetness, and mouthfeel. Different grades of matcha cater to various culinary uses, making Uji matcha versatile in its applications.
The excellence of Uji matcha not only stems from its cultivation location but also from the expertise of tea blenders who skillfully balance flavors. Quality ingredients are crucial; even the best blending techniques cannot compensate for inferior tea. Thus, the use of Uji matcha often indicates a higher quality compared to standard matcha offerings.