Uji has been and will continue to be the sacred place of Japanese tea, with a folklore that tea seeds were brought to Uji about 800 years ago.Yamamasa Koyamaen, a tea farm from the beginning of the Edo era, is a tea wholesaler that still has its own tea field at this very same place.

We never forget our original intention and watch over the growth of tea leaves every day on the land of Uji, even after becoming widely acknowledged internationally in the world of matcha for tea ceremonies with the taste and flavor we offer.

This may be why the tea manufacturing plant of Yamamasa Koyamaen is more suitable to be called a studio rather than a factory, because we gather the best tea leaves which sprout all over the Southern part of Kyoto, with Uji in the center.

The artisans who take care of tea leaves that create bright green gradation are like artists who produce delicate worlds with various green dyes and pigments. They evaluate scent, tint, flavor, and touch by sharpening their senses, and blend the raw tea leaves numerous times to produce the ideal tea.

Just trusting their sensitivity and their long-accumulated wisdom instead of machinery or numeric figures is the path to the production of best matcha.These teas are then delivered to over a thousand tea shops who trust the tastiness of our products and are charmed by them.

Skill and sensitivity ensure that we taste first.A sincere attitude respectfully connects trust between the manufacturer and tea shops.The sensitivity of warp and trustiness of weft together create an art of a serving.