Uji-cha is one of the most well-known tea areas in Japan.

The Uji area is blessed with deep nature, which produces the delightful tasting tea. Here, Sencha was invented in 1738 by a tea farmer Nagatani Souen. Souen invented what is called the “Ao-sei Sencha manufacturing method” which contributed in dramatically improving the quality of green tea.
Sencha is produced using a traditional steaming and rolling method that has been perfected through generations of producers in the region. After harvesting, the leaves are quickly steamed to prevent oxidation. They are then rolled into thin strands and dried before being sorted by size and graded according to their quality.

So if you're looking for an authentic Japanese green tea experience, give Sencha Uji-cha a try!