Yuki san is quietly making some of the most exemplary sencha in the Uji prefecture. His stubborn commitment to centuries-old techniques (particularly his rolling and signature bake), solar exposure and excellent horticulture showcase a singular vision. High in the sandy, forested hills of Dosenbo, summers are short and there are only two tea harvests each year. In most of the Uji appellation, the namesake, rapid river provides a cooling current to create stark temperature contrasts between day and night; Mr. Yuki relies simply on alpine aspect and his own expertise in horticulture and processing.