Uji tea is a high-quality green tea produced in the Uji region of Kyoto, Japan. Known for its rich flavor and vibrant green color, it is primarily made from the tencha leaves used to produce matcha. The unique climate and soil conditions of Uji contribute to the tea's exceptional taste and aroma. The tea is often categorized into different grades, with gyokuro and sencha being the most popular. Uji tea is celebrated for its umami flavor, which results from the shading process before harvest. This traditional tea has a long history, dating back to the 12th century, and remains a significant part of Japanese culture.