Tucked away in the misty hills of Kyoto Prefecture, the town of Uji has been cultivating tea for more than 800 years.

Zen monks first planted tea here in the 13th century, and the region’s landscape; its cool mountain air, mineral-rich soil, and river mist proved perfect for tea cultivation. In the 16th century, Uji farmers developed the shading method (Ōishita Saibai), a breakthrough that deepened color and enhanced the umami flavor, laying the foundation for matcha as we know it today.

Uji matcha is renowned for its vibrant green color, smooth texture, and rich umami taste — qualities that continue to set it apart as some of the finest tea in Japan.

At Chalant, we source our Signature and Ceremonial Matcha blends directly from Uji.

In each sip, you taste not only matcha, but centuries of history and tradition carried forward.