According to legend, tea has been cultivated in the Uji District since the beginning of the 13th Century. The first Matcha is said to have been produced towards the end of the 16th Century. Altitudes of 250 m, calcium-rich soil as well as prevailing ground fogs offer perfect preconditions for excellent and complex green teas. During its preparation, the shining, emerald green Matcha unfolds intense, matt-green shades, which are crowned by its grass green, creamy foam. The scent is sweetish, fruity and its taste aromatic and full-bodied.