Green Tourism within an hour of central Tokyo
POSITIONING BETWEEN Sayama Tea, Shizuoka Tea and Uji Tea in Taste, Aroma, and Color
Sayama Tea (Saitama Prefecture):
- Flavor: Grown in a cold northern climate, Sayama tea has thick, rich, and full-body taste. The unique roasting process known as Sayama fire enhances its natural sweetness and imparts a toasty depth.
- Aroma: Sayama tea is characterized as a robust, roasted aroma with a slightly weighty fragrance. As the saying goes, “For taste, it’s Sayama.”
Uji Tea (Kyoto Prefecture):
- Flavor: Renowned for producing gyokuro and matcha, Uji tea is celebrated for its refined umami and low astringency.
- Aroma: Distinguished by an elegant, floral or sweet fragrance—especially notable in the shaded aroma of gyokuro, as the saying goes: “For aroma, it’s Uji.”
Shizuoka Tea (Shizuoka Prefecture):
- Flavor: As Japan’s leading tea-producing region, Shizuoka tea – particularly the deep-steamed type – offers a vivid green color and a robust, well-balanced flavor, combining umami with a touch of bitterness.
- Aroma: Known for its clean and refreshing scent, as the saying goes: “For color, it’s Shizuoka.”
In Summary,
When comparing the three, Uji tea stands out for its fragrance,
Shizuoka tea for its vivid color and overall balance, and Sayama for its flavorful depth and roasted
character:
An old saying encapsulates it perfectly:
“For color, it’s Shizuoka. For aroma, Uji. But for taste, Sayama takes the crown.”
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