There is a unique reason why tea production has developed in the Uji-cha area, which includes Wazuka. The Yamashiro Basin, home of the Uji-cha area, has significant temperature differences between day and night, and between the seasons of the year, which helps to concentrate the rich and sweet flavor into the tea leaves. The topography of the basin and the Wazuka River running through the center of the town also help to create fog, which protects the tea leaves from direct sunlight and keeps new shoots soft and tender. Frost sometimes occurs during the cold months, but the tea cultivation masters protect their prized tea plants by methodically covering every row.

Thanks to these unique landforms and the tea cultivation masters’ extraordinary efforts, tea has been grown here for over 800 years, and that history is woven into longstanding family farms and businesses. Wazuka became property of the imperial family during the Edo period (1603-1868), and Wazuka Tea was presented as a gift to the imperial palace in Kyoto. Furthermore, this tea has been highly praised for its richly fragrant flavor from ancient times, even winning awards such as the 43rd and 52nd National Tea Competition of Japan from the Ministry of Agriculture, Forestry and Fisheries. Among Uji-cha tea, Wazuka tea is said to have a distinctive foggy fragrance, making it one of Japan’s finest teas.

Difficult to mass produce due to the mountainous terrain, Wazuka tea is known for large variety and small quantities. With various varieties, cultivation methods and production techniques, nearly 300 tea farms now engage in friendly competition while proudly producing unique, single origin Wazuka teas.