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<h2>Why Uji</h2>
<p>The Uji region, 15km south of Kyoto, has been producing high-grade tea since the 13th century. The Kizugawa and Uji Rivers create a natural morning mist that serves the same function as artificial shading — protecting the tea leaves from direct sunlight before harvest.</p>
<p>This is not a marketing narrative. The terroir difference is measurable: Uji teas consistently show higher L-theanine and chlorophyll concentrations than matcha from other Japanese regions, due to the unique combination of temperature, soil pH, and humidity.</p>
<h2>The 800-Year Tradition</h2>
<p>The Muromachi shogun Ashikaga Yoshimitsu established official tea gardens in Uji in 1364. For the next 400 years, Uji matcha was reserved exclusively for the imperial court and senior Buddhist temples.</p>
<p>The technique of tana shading — covering tea plants with bamboo frames and reed screens for weeks before harvest — was developed in Uji specifically to maximize umami production. Our estate still uses traditional tana structures alongside modern net shading, maintaining the technique with modern consistency.</p>
<h2>The Production Process</h2>
<p><strong>Shading (25–30 days):</strong> The estate covers plants with darkened screens that block 85–90% of sunlight. This causes the plant to produce more chlorophyll (deep green color) and convert less L-theanine to catechins (less bitterness, more sweetness).</p>
<p><strong>Harvest (late April – early May):</strong> Only the top two leaves and the bud of new growth are harvested, by hand. These are the youngest, highest-amino-acid parts of the plant.</p>
<p><strong>Steaming (20–40 seconds):</strong> Leaves are immediately steamed to halt oxidation and fix the bright green color. Japanese green tea processing uses steam; Chinese uses pan-firing. The difference is significant in flavor: steam produces fresh, marine notes; pan-firing produces nuttier, grassy notes.</p>
<p><strong>Tencha production:</strong> Steamed leaves are dried without rolling — a process unique to matcha production. The resulting flat, dried leaf is called tencha. Stems and veins are removed before milling.</p>
<p><strong>Stone-milling:</strong> Tencha is milled between granite millstones rotating at 60–80 rpm. The slow rotation prevents heat buildup that would degrade flavor compounds. One millstone produces approximately 30–40g per hour — the reason high-quality matcha is expensive.</p>
<p><strong>Nitrogen sealing:</strong> Finished matcha is packed immediately in airtight, nitrogen-flushed packaging. Oxygen and UV light are the primary causes of matcha degradation. Nitrogen sealing extends peak freshness from 2–3 months to 12+ months.</p>
<h2>Direct Import</h2>
<p>Most matcha arrives in Europe via Japanese wholesale exporters, then European importers, then distributors. By the time it reaches a retailer, it may be 12–18 months old.</p>
<p>Satsuki ships directly from the estate in temperature-controlled containers and distributes within 60 days of packaging. The flavor difference between fresh and oxidized matcha is dramatic — vegetal and sweet versus flat and slightly bitter.</p>
<p>This is the practical meaning of &quot;direct import.&quot; Not a marketing claim — a logistics commitment that requires building a direct relationship with the producer.</p>
<h2>What This Means for You</h2>
<p>When you open a Satsuki tin, you should find matcha that smells unmistakably fresh and green — something between fresh-cut grass, seaweed, and a spring forest. That aroma disappears quickly in low-quality or old matcha.</p>
<p>If it smells hay-like, brown, or faintly musty, it is oxidized. That is the standard against which all imported European matcha should be measured.</p>
<h2>Frequently Asked Questions</h2>
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