Kyoto Uji Ten-Cha The Uji

Uji Origin. The tea is sourced from the Uji region in southern Kyoto, an area along the Uji (Ujigawa) and Kizu (Kizugawa) rivers that Royal Blue Tea describes as having optimal tea-growing conditions including annual rainfall, soil quality, and gently sloping terrain. According to the company, Uji tea has an 800-year history originating in the Kamakura period, and was promoted by the Ashikaga shogunate in the Muromachi period, gaining wider cultivation.^[1],[2]

Limited Boutique Release. Royal Blue Tea describes The Uji as a Takanawa Boutique exclusive, released to commemorate the boutique's opening and limited to 30 bottles. The company states the bottled version is available exclusively at the Royal Blue Tea Takanawa Boutique.^[3],[4],[5]

Kyoto Uji Ten-Cha The Uji is prepared by a non-heated cold extraction process. Royal Blue Tea states the process lasts at least three days, extracting the leaf without heat.^[1]

Appearance. The tea shows a pale yellow to pale golden color, described by Royal Blue Tea as a pale yellow brilliance.^[2]

Nose. The aroma is described as reminiscent of gyokuro, with a toasty, roasted character.^[6]

Palate. The palate carries a mellow sweetness that Royal Blue Tea describes as showcasing authentic Uji tea character, layered with a deep umami. The company also notes a toasty, deep umami flavor.^{[2],[5],[7],[8]}