5 Amazing Experiences in Uji City Related to Uji Tea

In a quiet room of Eshin-in Temple, Kyoko Goto offers a unique and exquisite experience. She has studied traditional kodo (the art of appreciating Japanese incense), and developed her own method for crafting matcha incense. She offers workshops where you can learn to make your own matcha incense. (Reservations required. For English support, please apply at least one week in advance.)

With natural ingredients traditionally used in temple incense sticks, you can create refreshing green incense in charming designs, such as symbols of Uji, Kyoto, and Japan. For example, a rabbit, a cherry blossom, and a bowl of tea. The wooden molds are specially crafted, based on traditional Japanese sweet molds. Both incense scented only with matcha, and an opportunity to craft incense using such a wooden mold, are very rare.

The incense is not lit directly; instead, it is gently warmed using a tealight candle. It releases no smoke, only the relaxing aroma of the matcha. The delightful shape remains intact, so even after losing its fragrance, it can be used as a decorative item or an aroma stone.

The matcha is fresh, sourced directly from tea factories and farmers in Uji, under hygienic conditions. This includes matcha collected from the air circulation filters in the tea factories. The manufacturing process inevitably produces some high-quality matcha that is not sold for consumption. Currently, only this type of matcha is used here. You’ll put it in a mortar, and mix it with water and powdered Japanese bay tree bark. Using a pestle, blend the ingredients together, knead it thoroughly, and then firmly press it into a mold. This process is very tactile, and Kyoko is certain that even children, who are not very interested in temples and shrines, can enjoy it very much.

Eshin-in Temple is located in the sightseeing area of Uji, yet you can enjoy the tranquil and beautiful atmosphere, with peaceful views of the lush green garden and shoji screens (traditional sliding doors/partitions). The temple is also known as “The Flower Temple,” and you can enjoy a variety of flowers depending on the season.

The incense-making experience includes a stylish incense warmer designed by Kyoko. It is pocketable when folded, perfect for travelers. Also, there are options of a matcha-green-tea-whisking experience and a lunch using Uji tea at a traditional Japanese restaurant. Low chair seating is available, too.

Opening days and hours: Check the website
Address: 67 Ujiyamada, Uji City, Kyoto (Eshin-in Temple)
Access: 10 min. on foot from Keihan Uji Station, 15 min. on foot from JR Uji Station
Website: https://incensekitchen.com

In the history of Japanese tea, some key production methods were developed in the Kyoto Tea Country region. Shading tea plants from sunlight produces tea with a strong umami (delicious savory taste). The technique of kneading steamed tea leaves on a hoiro (a heater to dry things such as tea and food in processing) laid the foundation for the processing method of sencha (a type of Japanese green tea, which is the most commonly drunk in Japan). These methods can be combined to produce, for example, gyokuro (a type of high-quality Japanese green tea). Uji matcha is made using the shading method for about two or three weeks, and the tea leaves are dried without kneading (in this condition, the tea is called tencha), and ground into fine powder (this is matcha).

At “House of Takumi,” you can enjoy the sencha, gyokuro and matcha. Nihoncha (Japanese Tea) Instructors will teach you how to prepare your tea.

Moreover, you can enjoy chakabuki, a tea tasting and guessing game. You have three sessions to identify five different teas. It is especially recommended for those who like wine tasting, as well as those who are interested in the types of tea. You can deepen your knowledge of the wonderful aroma and taste of Uji tea.

During the initial tasting, a Nihoncha Instructor will help you recognize the differences of the teas by explaining each distinct characteristic. Typically, these varieties are gyokuro, tencha, two different grades of sencha, and an easier-to-recognize type, hojicha (roasted tea) or genmaicha (tea brewed with roasted brown rice). Not only the tastes, but also the aromas and colors of the teas are important clues. See if you can guess.

The chakabuki requires an advanced reservation. A group of 5 or more people is preferred, but please inquire for other options.

Open: 11:00am – 5:00pm (last order: 4:30pm)
Closed: Wednesdays, December 29 – January 4, August 14-16
Address: 17-1 Uji Matafuri, Uji City, Kyoto
Access: 5 min. on foot from Keihan Uji Station, 14 min. on foot from JR Uji Station
Website: https://www.ujicha.or.jp/