Tea leafs and grains produced in the prefectures of Kyoto Nara, Shiga and Mie are brought to Kyoto to be processed and branded Uji-tea, becoming Gyokuro tea (refined green tea), Sencha tea (green tea), Houjicha (roasted green tea), Ryucha tea, Genmaicha tea,etc, resuming the history of Uji-tea that started800 years ago when first introduced to Japan by China.
After that, in the beginning of the Edo period, the oldest tea field in Japan was settled in "Uji tea" and beginning and establishing its tea culture found today.
The Houji tea is uniquely blended in order to please customers all year long and is retailed in many small tea shops around Kyoto where taste will differ between shops and prices may reach up to 1000 yen per 100 grams
Making it fun to search around Kyoto which tea shop provides the taste that matches you.
In order to brew a delicious Sencha tea, boil water and let it cool back to 80 degrees Celsius in order to best your brew.
Paying close attention to the amount of tea leafs and the process not to commit mistakes.