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Free your mind and indulge in a Japanese Tea Ceremony where you immerse yourself into the art of tea.



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Residual Green Tea

Konacha is the tea dust, tea buds and small tea leaves which remain behind after processing Gyokuro or Sencha. Although considered a lower grade of tea, Konacha complements certain foods well, such as sushi. It is often provided for self-service at inexpensive sushi restaurants.

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Black Tea

Kocha leaves are even more oxidized than Oolong, which gives the tea its dark reddish-brown color. In Japanese, “kocha” means “red tea”. It is produced by a similar process as the oolongcha; allowing the tea leaves to oxidize, and then steaming or roasting them to stop the oxidization process.






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Fukujuen Uji Workshop

Fukujuen, Workshop of the long-established store of Japanese green tea, was founded in 1790. This area is assumed as the ground of the Japanese high quality tea “Uji tea” culture tradition. It is built in the beautiful place surrounded by nature and you can experience making hand-kneaded tea, making Uji tea with sue board, pottery, painting, tea ceremony, manner class of sencha and matcha as well. Tea food and sweets are served in tearoom and souvenirs can be purchased at the tea store. Let’s enjoy traditional Uji tea culture.

Business Hours: 10:00 AM ~ 5:00 PM
Closed: Mondays (following Tuesday if a national holiday falls on a Monday)
Access: 8 min walk from Keihan Uji station, 15 mins walk from JR Uji station
Address: 10 Uji Yamada, Uji City, Kyoto. Telephone: 0774-20-1100


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A Japanese Tea Room,



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