Top-of-the-range Japanese tea from Uji

Some improve with age, like wine, while others are best consumed in the moment, but always with delectation. Tea is a shrub in the camellia family. Full of virtues, green tea makes delicious infusions.

Uji, in the Yamashiro region south of Kyoto, has developed a landscape that is ideal for tea-growing. It was in Uji that the famous matcha, sencha and the lesser-known yet magnificent gyokuro teas were planted. These green tea plantations are pampered using ancestral techniques and a cultivation process that gives them their distinctive flavours.

Can a tea be listed as a UNESCO World Heritage Site?

Uji specializes in the cultivation of gyokuro, the most prestigious of all teas. In the 13th century, 7 tea gardens stretched across the local landscape. Today, construction has invaded the hills, and only one garden has survived. The city's inclusion on the Unesco World Heritage List has enabled this last jewel to survive. 3000 tons / year are harvested on 100 ha. The vines can be 50 to 100 years old, and the older ones give more flavor. But as tastes have evolved, we need to adapt to a consumer market that prefers teas from younger origins. .

Exa Partners Palisage is a well-established tradition in uji.

Let's live happily, let's live hidden...

Until the 13th century, Japan consumed Chinese green teas grown in the open air, but it was in Uji that shaded cultivation developed. The aim is to protect the plantations and allow them to draw their flavours from the substances buried in the earth. Each year, bamboo trellises are erected around and over the tea plants. Thus protected from the sun, wind and weather, the young leaves grow in a regular process. Layers of reed and straw are added in layers, creating a protective barrier against the bitter sun. A natural nutrient is added to the soil in spring and autumn, based on rapeseed oil, dried fish remains and other plant matter.

Exa Partners Harvesting is one of the key elements in the preparation process.

Steam baths, the Uji method

Uji has long been a tea-growing center. In addition to shade-grown tea, the cooking method is also a particularity, which will reveal its virtues when tasted. It was Uji who invented the system for drying steamed leaves. Japanese teas are mainly green teas, steamed to prevent oxidation. They are then dried and crumpled. The other alternative is pot-firing;

Exa Partners The most delicate leaves have the upper hand

How do you tell the difference between green teas?

Among those grown in shady areas :

Tentcha is steamed and dried flat.

Matcha: is a tentcha tea whose dried leaves are ground to a very light-colored powder. Beaten with a bamboo whisk, it becomes frothy when tasted.

Gyokuro : at harvest time, the young shoots are barely 1.5 months old. They are harvested by hand with the utmost care. The deep green buds are steamed and crumpled as they dry. Rich in aroma, tea leaves are best consumed as a decoction in water. The infused leaves are preserved for immediate consumption as an accompaniment to a dish, or chewed naturally.

Outdoor cultivation

Sentcha: buds are machine-picked, steamed and crumpled as they dry. It has an invigorating aroma and a slight astringency.

Hojitcha is a roasted green tea with roasted notes.

Genmaïtcha is a blend of green tea and roasted rice grains.

Exa Partners Tasting is a moment of relaxation and sharing.

Tasting

Consumption by infusion of rolled tea leaves dates back to the 18th century, and tea tasting in Japan is a highly ceremonial affair. Tea tasting is a privileged moment that takes place outside mealtimes. It allows those present to share a moment of conviviality, out of time.

Exa Partners Traditionally, a tea master leads the ceremony.

Gyokuro

Water temperature plays an important role. Heated from 40 to 60 degrees maximum, in 3 stages, the water releases distinct flavors. The higher the temperature, the stronger the flavors. Heat brings out the bitterness. Transferring water from one cup to another helps to lower the temperature by 5 to 10 degrees with each transfer. The first infusion lasts no more than 2 minutes. The cups are small (2-3 sips), and all the guests around the table are served in a continuous gesture of pouring tea in small quantities, passing from one cup to the next, down to the last drop. The second infusion, made with hotter water, takes 1 minute. The same applies to the third infusion.

Exa Partners Matcha tea, a frothy beverage

Matcha

The preparation of matcha tea is more delicate, as you need to master the handling of the powder. The tea is preferably sieved before use. Water is brought to the boil, then cooled to 80 degrees and poured into a bowl over the tea powder. The mixture is beaten with a small bamboo whisk. It is then stirred with a precise, confident gesture, until a fine, creamy froth is obtained. Its bright green color is a pleasure to the eye before tasting. Green tea has many properties Caffeine stimulates the nervous system, antibacterial catechin facilitates intestinal flora, flavonin activates the metabolism, fluorine protects teeth, theanine facilitates neuronal activity, vitamin A moisturizes the skin, vitamin B1 transforms sugar into energy, vitamin B2 facilitates development and growth, vitamin C combats fatigue, and vitamin E prevents aging.