If you know a thing or two about matcha you probably know that Uji is synonymous with matcha. Matcha with the 'Uji' label typically garners a higher price than matcha from other regions. One of the reasons for this is the symbolic and historical significance of Uji as an area for producing matcha tea leaves. However, another reason is the role of the Uji terroir.
We went to Uji to source matcha and discovered first hand from the farmers more about the influence of terroir on matcha flavour.
Terroir refers to the interaction between aspects of the environment in which the tea leaves are grown. The soil, climate, weather, topography all contribute to the taste and aroma of a tea. Terroir is crucial not just within matcha but within tea more broadly and in fact, with other agricultural products like coffee, wine and olive oil.
When you are drinking matcha you are drinking an all natural product which has come entirely from the earth. The terroir are like the ingredients of the matcha. As the soil, climate and environment determine the nutrients which feed into the tea.
Uji is a prime location for producing matcha precisely because of the terroir which it produces. Uji has its own microclimate. As its located up the valley, inland enough to protect the area from storms but close enough to the sea to benefit from a sea mist which provides a natural shading for the tea and gives the leaves the moisture they need to produce vital nutrients.
The soil itself is naturally acidic, nutrient rich and well-draining. Making it ideal for many different tea cultivars.
Uji is not the only area of Japan with a terroir suited to tea growing. Other areas such as Yame in Fukuoka prefecture and Shizuoka have their own unique terroirs that produce their own distinct flavours.
Yame, in the Fukuoka prefecture on the island of Kyushu, is highly underrated. Yame matcha is highly regarded for its depth of umami richness that sets it apart from Kyoto-region matchas.
Meanwhile in Shizuoka, - Japan's largest tea-growing region. The volcanic soil creates fertile conditions for producing matcha with rounded flavour profiles.
Understanding where your matcha comes from is key for understanding what you are putting into your body. The origin tells you about the terroir and consequently the taste and health benefits which you are going to get from your matcha.
