'Sophie' Sencha Yabukita

Yoshinori Koyama is the 4th generation tea farmer in the family owned Koyama Tea Garden, however tea farming traces back 550 years in the Koyama family name.
With a focus on completely organic and sustainable farming, Yoshi only produces single cultivar teas in Okuyamada, Uji, allowing the tea leaf, terroir and climate to really speak in every tea.
Situated in a mountainous area at an altitude of approximately 350 meters, the environment is ideal for growing high-quality tea leaves, characterized by a large temperature difference between day and night and frequent mist. Furthermore, the mountain slopes provide excellent drainage, creating the optimal soil for tea cultivation.

Uji, in Kyoto Prefecture, is one of Japan’s most storied tea regions, synonymous with tradition and prestige. Tea cultivation in Uji dates back to the 13th century, when Zen Buddhist monks like Eisai brought tea seeds from China and planted them in the Uji area.
The region’s geography – mist-laden hills nourished by the Uji River and fertile, well-drained soils – creates a microclimate perfect for high-quality tea cultivation.
Hot sunny summers and cold winters in Uji help develop rich flavors in the tea leaves, while the area’s gentle morning mists protect the young shoots. This environment, combined with centuries of refinement in tea-making techniques, has made Uji a byword for excellence in Japanese tea.
Local growers in Uji famously pioneered the technique of long-term shading for tea plants to producetencha (the leaf used to make matcha) By covering the tea fields with reed screens or straw mats weeks before harvest, farmers increase the leaves’ chlorophyll and L-theanine content, yielding matcha of a deep emerald hue and exquisite umami sweetness. To this day, Uji is synonymous with top-tier matcha and gyokuro, revered for their smooth, mellow character and complex aroma.