This "奥ノ山 Oku no Yama" tea garden is one of those. It's located on the hill where you can look down the world heritage, 平等院 Byodo-in.

The old tea producing method is still held in those gardens.

Currently, only 3.5 % of (Japanese) tea is produced in Kyoto. But high quality tea, such as Gyokuro or Tencha (becoming good Matcha) are made in Kyoto.

Tea is generally picked starting from the beginning of May (but it's earlier in the southern areas and later in the northern areas) about four times in one season.

But in Uji, tea is picked only once, only fresh new leaves by hands.

After new leaves start to show up, the garden is covered by three layered black shade, one by one to make the shade gradually thicker and thicker. In the end, the straw shade covers over the black shade. In this way, 95% of sun light is blocked. As the more sun light tea leaves receive, the more catechin (which gives bitterness) is produced. And as the sun light is blocked, tea contains more theanine which gives Umami flavor.

After hand-picked, trees are cut very low, fertilized (this fertilization produces a lot of Umami flavor as well) and let them grow until next season.

There are various kinds of Sencha or Gyokuro, up to where, how or by whom the tea is grown and produced . And I enjoy each unique flavor. But Umami flavor is definitely one of the unique ones that you can't really describe with words. You can just taste it.

2018.02

Trip of Tea and Love 茶と愛の旅