The document summarizes a seminar on selecting and using Uji-cha tea for restaurants. It discusses the history and production of Uji-cha tea in Kyoto, how to select different types of Japanese green tea according to their qualities, and potential ways to use tea leaves and powder in cooking and drinks. Key points include avoiding stems, using well-dried processed tea to enhance aroma, and brewing gyokuro at a low temperature to bring out its amino acids and flavor.

1. Uji-cha tea Seminar
宇治茶セミナー
March 10th, 2021
Japanese Tea Specialist 日本茶博士
Daijiro Fujita 藤田大次郎

2. Today’s Goal
■飲食店で使用するための宇治茶の選び方を知る
Learn How to Select Uji-cha tea for Restaurant
■日本茶の、飲食店での使用の可能性や保管方法を知る
Learn the Potential Ways to Use Uji-cha Tea at Restaurant and
How to Store Japanese Green Tea
■その他の日本茶のTips & Tricks
Other Tips & Tricks about Uji-cha Tea

3. Introduction
Daijiro Fujita(Dai) 藤田大次郎
Japanese Tea Specialist / Japanese Teacher / Business Manager
日本茶博士 / 日本語教師 / ビジネスマネージャー
CEO of 株式会社にほん(NIHON Inc.)
Dai is currently working to promote Japan to the world, utilizing his
international network of Japan lovers and managing a career center for
foreigners in Tokyo.
As a Japanese Tea Specialist(日本茶博士), he is expanding his activity
of spreading Japanese Green Tea in collaboration with Belgian tea
master “Tyas Sosen(ティアス宗筅)”.

4. Introduction

5. Tea Testing -本日試して頂く日本茶-
【Tea Leaf 茶葉】
①浅蒸し茶（煎茶） Short Steamed Tea: 6 grams
②ほうじ茶 Roasted Tea: 6 grams
③かぶせ茶 Kabuse-Cha(Tea which is lightly screened from sunlight): 6 grams
④玉露 Gyokuro(Tea which is officially screened from sunlight): 6 grams
⑤抹茶 Matcha(Ground Green Tea): 6 grams
【Brewed Tea 飲んで頂くもの】
⑥水出しの玉露 Water-brewed Gyokuro
(20g in 1 liter of water for app. 12 hours)
You can touch and feel them, and listen to me.
この緑茶を触りながら、本日のお話を聞いていただきます。

6. History of Uji-cha tea - 宇治茶の歴史 -
【Origin of Japanese green tea】
With 800 years of history, Uji-cha tea is succeeding the mind of mixture of tradition
and innovation.
1. Later 16th century, Matcha, which has a unique production process of 覆い下茶
園, was generated.
2. Early 18th century, 永谷宗円 developed “宇治茶製法(with steaming and drying)”
and spread it to all over Japan.
3. Early 19th century, the highest grade tea “Gyokuro”, which is the combination of
覆い下栽培 and 宇治茶製法, was developed.
【History and Culture】
1. Uji-cha tea was given sanctuary by the power of the era and spread to the
public since 宇治茶製法 started.
2. Uji-cha tea influenced the Japanese culture strongly in some ways such as tea
ceremony.
3. Recently Uji-cha tea became a important export item and acquire foreign
currency. It leads to the booming of Matcha all over the world.

7. How to Select Japanese Green Tea -日本茶の選び方-
【日本茶の大きな分類】Rough category of Japanese Green Tea
抹茶 Matcha / 玉露 Gyokuro / 煎茶 Sencha / ほうじ茶 Roasted Tea
■煎茶 Sencha
【蒸し時間】How long to steam
浅蒸し Short Steamed / 深蒸し Long Steamed
【使用部位】 Used Part
葉 Leaf / 茎 Stem
【加工状態】 How Much Processed
荒茶 Unprocessed / 仕上げ茶 Processed
茎茶 茎茶
仕上げ茶

8. How to Select Japanese Green Tea -日本茶の選び方-
1. 浅蒸し Short Steamed / 深蒸し Long Steamed
深蒸し is steamed long and becomes small leaves. It makes it possible to be
brewed easily. Nutrition comes out easily as well.
2. 葉 Leaf / 茎 Stem
Leaf has more complex taste than stem. Green tea can be eaten if only
leaves are contained.
3.荒茶 Unprocessed / 仕上げ茶 Processed
Processing of Japanese green tea consists of selection of leaves, cutting,
and drying. 荒茶 is good for daily drinking but 仕上げ茶 is better for chefs to
use in a same quality. 仕上げ茶 is better for eating because there are less
stems.

9. How to Select Japanese Green Tea -日本茶の選び方-
産地の特徴 Characteristics of production area
鹿児島 Kagoshima
京都 Kyoto 静岡 Shizuoka
パンチのある味を出す品種（抹茶、
玉露に多く使われる品種）に肥料を
しっかり使い、強い味のお茶を多く
製造している。浅蒸しのため味の違
いも分かりやすい。玉露や抹茶（て
ん茶）といった高級茶生産がさかん。
台地で作られ、比較的耕作面積が
大きいために収穫が効率的。深蒸
しの茶が多く、細かく、味がすぐ出
やすい茶が多い。昔は関東で飲ま
れている茶はほとんどが静岡茶
だった。
近年、抹茶の生産も増えてきた。
（煎茶が主）
広大な平地で作られるため、大型
の収穫期など、機械化が進んでい
る。
甘めの品種のお茶を作っていること
が多い。
畑の面積が大きいため、有機の茶
が作りやすいため、生産量の多い
有機茶農家が存在する。（煎茶、抹
茶）
しかし、近年は農家が個々に特徴を出しているので、多様性が上がってきている

10. How to Select Japanese Green Tea -日本茶の選び方-
産地の特徴 Characteristics of production area
鹿児島 Kagoshima
京都 Kyoto 静岡 Shizuoka
They use a lot of fertilizer on the varieties
that give a punchy taste (the varieties that
are mostly used for matcha and gyokuro)
and produce a lot of tea with a strong taste.
Because the tea is steamed briefly, it is
easy to distinguish the different flavors.
The high-grade teas, such as gyokuro and
matcha (green tea), are produced very
much here.
It is grown on a plateau and the area under
cultivation is relatively large, making
harvesting efficient. Many of the teas are
deep steamed and have a fine flavor that is
easily extracted. In the past, most of the
tea drunk in the Kanto region was
Shizuoka tea.
In recent years, the production of Matcha
has increased.
Sencha is the main type of tea here.
Since it is produced on a vast flat land, it is
highly mechanized, including large
harvesting seasons.
Sweet varieties of tea are often produced.
Because of the large area of fields, it is
easy to produce organic tea, and there are
organic tea farmers who produce a large
amount of tea. (Sencha, Matcha)
However, in recent years, farmers have been developing their own individual characteristics, so diversity has been increasing.

11. About 宇治茶 Uji tea
Uji-cha tea is produced in Kyoto, Nara, Shiga, and Mie, which is a production center that has
been developed as Uji-cha tea in view of the comprehensive viewpoint of history, culture,
geography, weather, etc. and finished to process in Kyoto prefecture.
However, the Kyoto prefecture shall be given priority.
Definition
Uji tea is roughly classified as follows according to the growth and processing method.
Uncovered Tea Farm
(Rotenen)
Without being
kneaded
Being kneaded
Sencha
Covered Tea Farm
(Oishitaen)
Kabusecha Gyokuro
（Duration of covered for more than 14days） （Duration of covered for more than 20days）
Tencha(Maccha's ingredients) Maccha
Without being kneaded
• Steamed and dried without
being kneaded
Being kneaded
• Steamed and kneaded as
they are dried

12. The Landscape of Uji-cha Farm
Oishitaen
（May）
Oishitaen
（Autumn to Winter）
Rotenen
（Curved Farm）
Rotenen
（Flat Farm）
How does Uji-cha tea grow? –宇治茶の栽培-
Rotenen
• Grown under the sun
withiout a cover
Oishitaen
• Grown under a cover to
avoid direct sunlight
1. 覆い下栽培 and well fertilized process with a lot
of time and effort make it possible to be top quality.
2. The top quality Gyokuro and Tencha(material of
Matcha) is harvested by hand-picking.
That is why Uji-cha tea is top quality.

13. Landscape of Uji-cha tea - 宇治茶の景観 -
In the Yamashiro area in the southern part of Kyoto Prefecture, where Uji-cha tea’s
main production place, tea sceneries are recognized as Japan Heritage including
beautiful Yamanari tea gardens, under-covered tea gardens on riverbeds, tea
wholesalers streets, and historical buildings related to tea. Moreover, it is aiming to be a
UNESCO World Cultural Heritage.W

14. The characteristics of Uji-cha tea - 宇治茶の特徴 -
【味や香りの特徴】
宇治茶の特徴としては、覆い下栽培による高級茶（抹茶、玉露）を中心に、
香りと旨味が豊かであること。
①800年をかけて、香りや旨味が強い品種を選抜、継承、改良してきた。
②新芽を覆う栽培方法により、旨味成分であるアミノ酸「テアニン」含量を高めている。
③テアニンには、リラックス効果等も確認されている。
【茶種・茶期】
①宇治茶には、抹茶、玉露、かぶせ茶、煎茶、ほうじ茶など、様々な茶種がある。
②宇治茶は、煎茶は一番茶（新茶）４月下旬～５月下旬、二番茶６月下旬～７月上旬まで、
玉露と手摘みのてん茶（抹茶の原料）は、一番茶のみ。
【淹れ方と保管】
①茶器や道具は代用可能。
②水やお湯は軟水を使用する。
③抽出温度は、それぞれの茶種の特徴を活かせる最適な温度がある。
・特にアミノ酸が豊富な玉露は、低温40～60℃で抽出する必要がある。
・低温抽出や水出しは、渋みを抑え、旨味が際立つことが示されている。
④茶葉は湿気や光に弱いため、保管に気をつける。

15. The characteristics of Uji-cha tea - 宇治茶の特徴 -
【Characteristic of Taste and Flavor of Uji-cha tea】
Uji-cha tea is characterized by its rich aroma and flavor, mainly from high-grade teas (Matcha and Gyokuro)
grown under cover.
(1) Over the past 800 years, varieties with strong aroma and flavor have been selected, inherited, and
improved.
(2) By using a cultivation method that covers the new shoots, the content of the amino acid "theanine," which
is a flavor component, is increased.
(3) Theanine has been confirmed to have a relaxing effect.
【Tea Type and Tea Season】
(1) Uji-cha tea comes in a variety of varieties, including Matcha, Gyokuro, Kabusecha, Sencha, and Hojicha.
(2) Uji sencha is available from late April to late May for the first tea (Shin-cha) and from late June to early July
for the second tea
【How to brew and store】
①Tea utensils and tools can be substituted by anything.
②Use soft water for water and hot water.。
③There is an optimum temperature for brewing that can take advantage of the characteristics of each tea
variety.
*In particular, gyokuro, which is rich in amino acids, needs to be brewed at a low temperature of 40 to 60 degrees Celsius.
*It has been shown that low temperature brewing and water extraction suppresses astringency and accentuates flavor.
④ Tea leaves are sensitive to moisture and light, so take care to store them properly.

16. Potential Ways to Use Japanese Green Tea -日本茶活用-
1. Utilize brewed tea leaves / 淹れ終わった茶葉を料理やドリンクに使用
2. Use Powder Tea / 粉茶を料理やドリンクに使用
粉茶 Powdered Tea
茶殻 Brewed Tea Leaves

17. Potential Ways to Use Japanese Green Tea -日本茶活用-
Key Points
■Don’t Use Stem 茎を避ける
■Use Well-Dried One 火入れのしっかりしたものを使う
茎は食感がよくないので、料理やドリンクに使いづらい（食物繊維そのもの）。
そのため、仕上げ茶を使う方が、茎や塊が少ない。
茎茶という茎だけ集めた茶が売られており、青々しい味を出すので、その特徴を活かすことも可能。
To take care of texture of leaves, you had better choose tea without STEM part.
Processed tea has much less STEMs.
It is also possible and good, for uniqueness of fresh flavor, to use stem tea, which only stems are collected
in a factory
緑茶は、発酵の過程があるウーロン茶や紅茶に比べて香りが弱いです。
そのため、少しでも香りを強調したい場合は、火入れ（乾燥）をしっかりした茶を選ぶのが良いので、
卸の担当者に「火入れの強いものを」とリクエストして下さい。
ただ、火入れを強くすると、どのお茶も似たような香りになるので、バランスが難しいところです。
Japanese green tea has less flavor than woolong tea or black tea that has fermentation process.
That is why I recommend to choose well-dried one if you want to emphasize flavor.
You can request “strong Hi-ire” to a wholesaler.
However, it is also a issue that there is less difference of taste and flavor between well-dried tea.

18. Know Supply Chain -日本茶の流通を知る-
荒茶 = 農家が販売
Ara-Cha = farmers sell directly
近年、小売店でも荒茶を売っているが、基本的には
農家からの直売で安く購入できる。
選別機を通っていないので、茶の長さが不揃い、茎
や粉が混ざっている。ブレンドはされていない。
Less cost, but less uniformity and has stem and
powder. Not blended
仕上げ茶 = 問屋(卸)、小売店が販売
Processed tea = wholesaler and retailer have
選別をして、さらに乾燥をかけているため、均一な味
で保存能力が高い。
問屋か小売店がブレンドをしているので、独自の味を
持っている。火香（火入れによる香り）を求める場合
は仕上げ茶の方が良い。
Selected and dried again. More uniformity and
higher ability of being kept fresh.
Blended by wholesaler or retailer. More Hi-ire.
125 companies are now joining Kyoto Tea Cooperative is doing its best to produce 荒茶 with various
characteristics and sensitive 仕上げ茶 with sensitive technique of judgement and blend to match customers’
preference.

19. https://www.youtube.com/watch?v=6iKDiHtqOvo
Know Supply Chain -日本茶の流通を知る-
https://www.ujicha.or.jp/

20. Know Supply Chain -日本茶の流通を知る-
Key Points
■農家さんから仕入れるのは、価格は安くなるが、選別ができていない
Tea from farmers(Ara-cha) is less cost but less selecetion.
■仕上げ工程により、異物や茎が取り除ける。茎や粉茶は有効活用できる。
Processed tea has less stem, powder and lump of leaves.
Can utilize stem and powder which collected in the process.
■茶屋に、イメージを伝えて近い茶を売ってもらう方法もあるRetailer do more customized blend for
customers, so you can ask them to blend with your preference.
Wholesaler usually don’t do this if it is a small amount order.
■小分けに仕入れられるルートが理想（保管・保存の品質向上のため）
It is ideal to use a small-packaged tea bag for chefs and restaurants to keep it fresh.

21. How to Store Japanese Green Tea –日本茶の保管・保存方法-
Key Points
■密封状態であれば、冷凍、冷蔵ともにOK。冷凍から出す場合は、常温に戻してから開封。
Both of freezing or refrigerating are available if packaged. When you use a frozen package, make it
at room temperature before using.
■開封後の保管は、茶缶では空気に触れる量が多い。何度も開け閉めする飲食店に向かない。ジッパーが
ある袋か、一般的なアルミの茶袋で、毎回空気を最大限抜いて密封する。
I do not recommend to keep Japanese green tea in a tea caddy after opening a package because
there are more air in it. I recommend to release air from a package and close it.
■開封後は、冷蔵庫・冷凍庫はNG。冷蔵庫は匂いが移る。冷凍庫は、周辺の水分が凍り、解凍時に結露し
て湿ってしまうため、劣化が早い。
乾燥した冷暗所が理想。（ワインセラー？）
After opening a package, it is not good to keep it in a fridge or freezer. Other foods’ smell
will transfer if kept in a fridge. I don’t recommend freezer after opening a package because
moisture in a package or around will be frozen and it ruin tea when defrosting if kept in a
freezer.

22. Recipes –レシピ紹介-
Matcha Beer 抹茶ビール
■Matchat 抹茶3g
■Water 水 30cc
■Beer ビール 350cc
Stir 3g of matcha with as little water as possible (to use shaker
recommended) to make the undiluted solution. Pour the undiluted
solution into a glass and gently pour beer over the top (same
method as for red eye).
抹茶3gをできるだけ少ない水で攪拌（シェーカー推奨）したものを原液
とする。原液をグラスに入れ、上から静かにビールを注ぐ（レッドアイと
同じ作り方）

23. Recipes –レシピ紹介-
Tea Leaf Smoothie ティーリーフスムージー
■Tea Leaf Ice Cube 茶葉氷 20ｇ
■Coconut Water ココナッツウォーター 160ml
■Frozen Pineapple 冷凍パイナップル 110ｇ
■Pineapple Syrup パイナップルシロップ 大さじ0.5杯（7.5ml）
■ A Little Honey はちみつ 少々
For the tea leaf ice cube, make small portions of the brewed tea
leaves in an ice tray.
Combine all ingredients in a blender to complete.
茶葉氷は、淹れ終わった茶葉を製氷皿に入れて小分けに作っておく。
材料をすべてミキサーにかけて完成

24. Recipes –レシピ紹介-
Gyokuro with Sparkling Wine 玉露のスパークリングワイン割り
■Cold-brewed Gyokuro 水出し玉露 100cc
■Sparkling Wine スパークリングワイン 100cc
Mix gyokuro and sparkling wine, about 50% each.
For sipping gyokuro, it is best to use 20 grams in 1 liter of
water and brew it overnight (12 hours or more) to make it
thicker.
約50%ずつ、玉露とスパークリングワインをミックス。
水出し玉露は、濃いめに出すために、20gを1リットルに一晩（12時
間以上）水出しするのがよい。