Uji Tencha is a Kyoto tea product family identified in the evidence as the regional-trademark term “宇治碾茶.” Its place connection is the Uji name within Kyoto and the supplied regional-trademark evidence; no specific climate, history, maker, or processing detail is provided beyond its identity as tea.
Information updated 74 days ago
Uji tencha is clearest when it is placed before matcha. It is the raw material for matcha, and it belongs to the tea world of Uji in Kyoto Prefecture. At Chazuna, the Ocha to Uji no Machi Historical Park in Uji City, a Uji tea lecture brought together the work of growing, making, and selling tea. The name also sits beside Kyoto tea names such as Uji tea, Uji sencha, Uji gyokuro, and Uji matcha, giving the leaf a place inside a wider regional tea vocabulary.
Compiled from public records and official sources; see the recognition links below. Details may change over time.
Where this selection is officially registered, designated, or recognized in Japan.
Regional collective trademark
Registered as a Regional Collective Trademark with the Japan Patent Office.
Sources1
Water temperature varies a lot by type of Japanese tea: roughly 50–60°C for gyokuro, 70–80°C for sencha, and near-boiling 90–100°C for hojicha (including roasted stem tea), bancha, and genmaicha, steeped for about 30 seconds to a minute. A common ratio is about 3g of leaf per 150ml of water. Follow the instructions on the packaging where they differ.
Tea leaves are damaged by light, humidity, and absorbed odours. Once opened, keep them sealed and away from light at room temperature and drink them within a few weeks. If you refrigerate them, let the container return to room temperature before opening so condensation doesn't get in.
宇治碾茶 is a tea & drinks from Kyoto. We compile its regional connection and characteristics against official registries, local sources, and live Rakuten listings.
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