YOSHIDA MEICHAEN
YOSHIDA TEA GARDEN
The Legacy Uji Tea by the Yoshida Family
For over 16 generations, the Yoshida Tea Garden has been at the heart of Uji tea cultivation, preserving the time-honoured traditions of one of Japan's most celebrated teas. Nestled in Kyoto’s historic Uji region, the Yoshida family has spent centuries perfecting the art of tea-making, ensuring that each leaf embodies the region’s rich heritage and refined techniques. Through meticulous cultivation and an unwavering commitment to excellence, they uphold the legacy of their ancestors while embracing the evolution of tea craftsmanship.
A Tradition Rooted in History
The origins of Uji tea trace back approximately 800 years to Myoe Shonin of Kyoto's Toganoo Kosanji Temple, who planted seeds brought from China’s Song Dynasty by Eisai Zenji. Recognizing Uji’s favourable climate and fertile soil, Myoe Shonin expanded tea cultivation, laying the foundation for Japan’s most revered tea-growing region.
The Yoshida Tea Garden is deeply intertwined with this legacy. For generations, the family has safeguarded Japan's oldest tea fields at Kosanji Temple, ensuring the teachings of Myoe Shonin endure. Under their stewardship, the historic tea fields of Toganoo continue to produce some of the finest leaves, cultivated with precision and dedication to time-honoured methods. The Kosanji Tea Garden, known as the birthplace of Uji tea, stands as a living testament to Japan’s rich tea heritage.
Honouring Centuries Old Tea Farming Methods
Uji tea’s distinctive flavour is shaped by traditional cultivation methods. The Yoshida family upholds the revered "Honzu Ooshita Cultivation" method, a technique dating back to the Muromachi period. This involves shading tea plants with reed screens woven from Lake Biwa reeds, layered with dried rice straw. By reducing sunlight exposure, this method enhances the leaves’ theanine content, preserving the signature umami taste while preventing bitterness from catechin formation. This technique is key to producing gyokuro and tencha—the latter being the raw material for matcha.
Honzu Tea Garden, one of the Yoshida family’s most treasured sites, has been officially recognized as a Japanese Heritage Site, acknowledging the cultural importance of these traditional techniques. At this garden, hand-rolling and hand-picking methods continue, ensuring each leaf is processed with the utmost care. Unlike modern metal sieves, the Yoshida family sorts their tea using traditional bamboo screens, preserving the leaves’ delicate integrity and enhancing their refined flavour profile.
Excellence in Craftsmanship
Since the establishment of the National Tea Competition in 1947 and the Kansai Tea Competition in 1948, the Yoshida family has participated without fail. Over the years, they have received the prestigious Minister of Agriculture, Forestry, and Fisheries Award 20 times, beginning with the very first competition. This remarkable achievement is a testament to their dedication to excellence. Their meticulous approach to fertilization and field management ensures that their Uji tea consistently ranks among Japan’s finest.
Their expertise extends beyond their own fields. Since the time of 14th-generation tea master Yoshida Kisaburo, the family has managed the historic tea gardens at Kosanji Temple, including the renowned Gokucha Garden. This garden, praised by the scholar-monk Terasumi Hagami Ajari, remains one of Japan’s oldest and most esteemed tea sites. The Yoshida family’s commitment to careful fertilization and shading techniques ensures that the tea grown here retains the exceptional quality and depth of flavour that define Uji tea.
Carrying the Legacy Forward
Today, 16th-generation tea master Riichi Yoshida, alongside his younger brother, continues to lead the family's efforts. For over 65 years, he has dedicated himself to preserving traditional methods while mentoring the 17th generation—the next stewards of the Yoshida tea estate. His sons, already deeply involved in tea production, will carry forward this responsibility, ensuring the family’s expertise and craftsmanship endure.
As Chairman of the Uji Tea Hand-Rolling Preservation Association, Riichi Yoshida remains a guardian of this intangible cultural heritage. The hand-rolling technique perfected by his grandfather has been recognized as an intangible cultural property, underscoring its importance in maintaining the authenticity of Uji tea. Despite the pressures of urbanization, the Yoshida family’s 2-hectare farm in Uji’s Ogura district stands as a sanctuary of tradition. Though many neighbouring tea fields have been replaced by homes and buildings, the Yoshida family remains steadfast in their dedication to authentic Uji tea cultivation.
Experience the Essence of Uji Tea
Each cup of Uji tea from the Yoshida Tea Garden carries centuries of expertise, passion, and heritage. Every leaf is carefully nurtured, harvested, and processed to deliver an unparalleled tea experience. Tea enthusiasts are invited to savour the depth of flavour, the meticulous craftsmanship, and the rich history infused into every sip.
By preserving the legacy of Uji tea and upholding the teachings of Myoe Shonin, the Yoshida family continues their mission: to bring the finest Uji tea to the world while safeguarding its profound cultural heritage for future generations. Their hope is that as many people as possible will experience the richness of Uji tea, cultivated with care and dedication, using techniques that have stood the test of time.
* It is a privilege and an honour for us to collaborate with the Yoshida family and support their ongoing commitment to maintaining a rich legacy of cultivating the highest quality Tencha leaf material without compromise.