Uji is one of Japan's oldest tea-producing regions, with a rich history that spans over 1,000 years. Renowned for its exceptional tea quality, Uji has been a cornerstone of Japanese tea culture for centuries. The unique varieties of tea cultivated in Uji, known as Uji cultivars, are carefully selected from plants indigenous to the region. These cultivars include Samidori, Asahi, Ujihikari, Gokou, Komakage, Houshun, Ujimidori, Tenmyou, and Kyouken.

Each of these cultivars boasts distinct characteristics. For example, Samidori is known for its vibrant green color and smooth, sweet flavor, while Asahi offers a rich umami taste with a lingering finish. Ujihikari, on the other hand, is celebrated for its delicate aroma and balanced taste profile. These unique attributes are a testament to the dedication and expertise of Uji tea farmers.

Matcha ground with stone mills achieves extremely fine and uniform particles. This fineness ensures a smooth texture when whisking matcha into a frothy drink. Stone mills grind tea leaves at a slow speed, minimizing friction heat, which helps preserve the tea leaves' flavor and aroma. As a result, the rich, authentic taste of matcha is retained.