Meaning ‘the light of Uji’, Uji-hikari was selected from Uji zairai in 1954. Despite its age, it is still an unregistered cultivar that is nonetheless popular in Kyoto for use in gyokuro and matcha production. Its leaves have a distinctive wavy pattern and are relatively thin, making them ideal for shaded tea production.
Uji-hikari has a rather distinct character which means it is rarely sold unblended. Strong with a powerful attack, deep umami, and a touch of astringency, Uji-hikari’s characteristics are easily recognisable and make for unique teas when sold as single cultivar.
