Uji River and Kitsu River are located south of Kyoto and these gently flowing streams nurture Uji's Macha.For 20 days before tea picking commences in May, the tea plantation is covered with reed blinds and straw.
This original cultivation method, which was started in Uji, creates the luscious aroma, rich taste and bright green colors of Macha. The new shoots are picked by hand, processed in the tea factory and become the Macha ingredient called Tencha.
Tencha is steamed first, and then dried progressively in a special dryer. Then the fibers, such as stems and leaf veins, are removed and the tea is left to mature in a cool warehouse until it is ready to be shipped. Tencha is ground in a stone mill and then becomes fine Macha.