Vintage Japanese “Uji Tea” Enamel Sign. = Uji (An area of Kyoto famed for its tea). Please check out my other listings for more Japanese vintage, retro and antique bits. Uji-cha is a common name for all Japanese green tea produced from Uji, Kyoto. The 3 main types of Uji tea are Matcha, Sencha and Gyokuro. Japanese tea is originated from the Tang Dynasty of China, which is during the Heian period of Japan when Chinese influences were at its peak. When tea seeds were introduced to Japan, they were first planted at Toganoo. These seeds were later spread in Uji, which became the site to produce the highest quality of tea leaf in Japan. Uji has witnessed the diversification of green tea. Beginning from the high-grade matcha, which was only accessible by the nobles, Sencha was invented in the 18th century to fulfil the need of common people. The combination of these two tea production techniques produced gyokuro. The increasing popularity of Uji tea is deeply connected with the successful of tea ceremonies, including Tocha, Chanoyu and Senchado. Uji is regarded as a benchmark for high-quality tea leaves. This is due to a combination of different factors, including soil quality, misty climate, optimal soil quality, sloping hills and the fact that Obuku never frosts even during winter. Tea produced from Uji are often presented to the Imperial Family and used in tea ceremonies. Hence, many local farmers are still applying the traditional method of processing tea leaf instead of relying on machines. This knowledge is passed down from generation to generation to produce high-quality tea.