Healthy ingredients

"Japan, the birthplace of tea culture"

"Tea is a quintessential aspect of Japanese culture. For example, tea is free at most restaurants.People had already started drinking tea since the sixth century, but it wasn’t until the 12th century, otherwise known as the Kamakura period, when authentic tea was brought to Japan by Eisai, a Chinese monk. Through his own personally prepared tea, Eisai eased the sickness of a prominent shogun at the time, Yoritomo Minamoto.The news of this deed spread across the country. Japan’s climate, which is perfectly suited to the cultivation of tea, also fuelled the popularity of tea. Since then, the many health effects of tea have been widely proven.Today, both Eisai and Shonin Myoe, who both planted tea in the Uji area of Japan, are worshiped as the fathers of tea. Every October, a tea festival with a magnificent tea ceremony is held to show appreciation to these benefactors."


Artisanal Japanese tea farm

“Why Does Fine Tea Grow in Uji?”

"Rich soil with a plenty of water is needed to grow tea plants. Uji River which runs through Uji city and the amount of annual rainfalls reaching over 1500mm affords enough water. The landscape with slightly elevated slant causes the fluctuation of day and night air temperatures which makes mist to occur easily. Moreover, Uji has well-drained land with fertile soil just perfect for growing tea plants. This wonderful environment for tea cultivation is the basis of Uji tea as a top quality Japanese tea."


Highest Class Product “UJI”

“Japanese tea starts from Uji”

"Uji is the true birthplace of Japanese tea. It was Uji where the first production method of ‘sen-cha’, or middle-grade green tea, was invented in 1738. The ‘gyokuro’ high-quality production process of green tea was established 100 years later. For a time, the tea made in the Togano area in Kyoto was called honcho (literally, “real tea”), and Uji tea was treated as a second-class tea called ‘hicha’. However, sustained efforts to improve Uji tea’s quality by its producers pushed their tea up to the same level as the top-level tea of Togano. Eventually Uji tea came to be considered as the best tea in Japan for over 200 years.At first, tea was only for monks. The drink gradually spread out among the royals and then to common people. Tea, however, still has strong connections to the religious traditions of Zen."



“The Spirit of Sadō – Wabi-Sabi.”

"It is said that the origin of Japanese green tea is Uji tea. In Uji, the production method of sencha was born in 1738 and the production method of gyokuro was also born 100 years later. Sadō, which also was compiled in Uji, has deep and unique thoughts. Some people who may have heard about sadō or Japanese tea ceremony might know that it has some fixed etiquettes to serve and drink. But the essence of sadō is not the etiquettes. Tea is not simply a beverage. It always comes along with the spirit of omotenashi, which means Japanese hospitality. The host expresses his appreciation to this one time one meeting relationship with the guests by serving tea with courtesy and reverence. Not only expressing the sadō mind, a host must have wide variety of knowledge and sensitiveness in religion, philosophy, tea serving tools, and some artworks for decorating the tea room to embody the whole art of sadō."