Sencha Yame
Hana Pest.Free

Super Premium 96 P.

Umami-sweet and characterfully bitter Super Premium Sencha with typical deep Yame aroma from Kuroki-Cho, one of the most famous locations of the green tea mecca Yame, grown completely without chemical pesticides - a real rarity, 100g
  • One of the most renowned farmers and pioneers of sustainable tea cultivation from Yame
  • Multiple awards for Sencha and Gyokuro
  • From the green tea village Kuroki, one of the best sites in the top terroir Yame


Character Umami, deep sweetness, noble bitter
Tea Garden The first JAS-certified farm in Furukawa Prefecture, cultivation without pesticides for over 30 years.
Terroir Kuroki, Yame, Fukuoka
Harvest 1st (Ichibancha), End of April
Cultivar Saemidori, Kanayamidori
Elevation 450m
Steaming Deep (Fukamushi)
Organic Cert. Cultivation without chemical pesticides for more than 30 years
Awards World Green Tea Contest Silver Medal
Grade 96/100 p. (Sencha category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€169.00 / 1kg
In stock

Tea Farm

The farmer's tea garden is idyllically and naturally protected on the top of Kugiyama Mountain at 450m above sea level. Founded more than 30 years ago, he has been producing genuine Yamecha green teas of the highest quality ever since - without the soil or plants ever coming into contact with pesticides or artificial fertilisers. The knowledge of optimal cultivation methods and procedures has been acquired by father and son over the years and at the price of numerous setbacks and hard work. To this day, weeds and vines are removed from the tea plants one by one by hand, and to this day it is the soil in particular, with its vibrant wealth of micro-organisms, that forms the basis for healthy and hardy plants.



Beautiful, natural Super Premium Sencha with excellent value for money, classically full and deep Yame aroma with charming, harmoniously embedded noble bitterness of Kanayamidori and full Saemidori Umami sweetness.


Bright mustard yellow



The tea farmer won the silver medal in the 'World Green Tea Contest' in 2007.


Sencha is by far the most commonly cultivated and consumed green tea in Japan and constitutes the backbone of Japanese tea traditions. The leaves are typically steamed for 10-60 seconds, dried with hot air, churned, and via a multi-staged process rolled into flat needles. The flavour profile of sencha is very diverse and varies between sweet, fresh and grassy to robustly bitter. The region of cultivation as well as quality of the tea play a significant role in determining flavour.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements. Likewise, the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

Yamecha (八女茶)

Located in the north of Kyushu, the southernmost of Japan's three main islands, Fukuoka Prefecture and specifically the region around Yame City is home to Japan's famous Yamecha (jap. 八女茶; tea from Yame). With 3% of the country's total green tea production, Fukuoka ranks 6th, but in this it produces a full 45% of the total amount of shaded gyokuro - including the highly revered and coveted Dentou Hon Gyokuro. Only the finest of Yame's fine shade teas, made using special traditional methods and fully shaded with rice straw (Tana-Honzu technique), are allowed to hold this title. This unique focus on quality and shade teas makes Yamecha one of the most expensive green teas in Japan and is due, in addition to the centuries-old tradition of tea cultivation, to the almost ideal geographical conditions of the region.

The Tsukushi plain and especially the basins of the two main Yames rivers, the Yabe and the Chikugo, are often shrouded in dense fog, especially in the morning, which provides natural protection from sunlight and stimulates the teas to form a particularly large number of umami-intensive amino acids. Teas made from yame are therefore often referred to as "natural gyokuros" and can become particularly intense here. In addition to the rivers, which bring not only the pure mountain spring water but also cool and humid air into the terroir, this mist is also due to the strong stimulating climate with hot days and cold nights - even snow-covered tea bushes in winter. In addition, the area around Yame is extremely rainfall-rich, with up to 2400mm falling annually, which, together with the loose, sediment-rich soils, ensures that the tea fields, which are mostly located on mountain slopes, are constantly washed down. This climate and the rich soil make the plants particularly resistant and contribute to the unmistakably full Yamecha aroma.

Apart from Yabukita (77%), the full-bodied Sencha cultivar Kanayamidori (4%), the southern cultivars Okumidori (4%)', Saemidori (4%) and the noble Yamakai (2%), which are popular for Gyokuro and Kabuse, are particularly widespread. But also rare gourmet cultivars like Samidori, Okuyutaka, Gokou and Asatsuyu can be found here.

The historical origin of Yamecha dates back to 1423 and the work of the Zen master Shuzui, who brought back the cultivation and processing methods of tea in the Ming style from a stay in China, in which the tea is roasted in a pot. It was not until the Edo period in the mid-19th century that the Uji method of tea production, and thus steaming and shading, gradually began to gain acceptance and the first senchas were produced, albeit in small quantities and as luxury goods. This was followed by a gradual modernisation of tea production and the slow establishment of a tea industry for teas from the different regions of Fukuoka, which were officially grouped together under the name Yamecha in 1925 to emphasise the special quality of the roasted and steamed green teas.

Today, Yame is considered one of the leading tea regions in the whole of Japan, alongside Uji, and repeatedly receives the highest awards in the country's most prestigious tea competitions. For example, Yamecha won the prestigious MAFF Award for Gyokuro from the Japanese Ministry of Agriculture, Forestry and Fisheries from 2001 to 2012 and received the same award in the Sencha category from 2014 to 2019. Teas from Kuroki-Cho, Kamiyou-Cho and, last but not least, Hoshino Mura, the famous mountain village whose name is familiar to every Gyokuro lover, are particularly frequently awarded and correspondingly coveted.

Single Origin

This tea comes 100% from the above mentioned tea field in Yame, direct purchase from the tea farmer.


Brewing Guide

2 heaped tsp. per 100-300ml (60°C) water. Steep for 2 minutes. Suitable for several infusions


Packed in a particularly high-quality, airtight aroma protection bag with zipper and stand-up bottom. The tea is protected from oxidation and the effects of pollutants in the best possible way by a 9-fold coating with extremely high barrier security.

Recommended Teapot

A violet Banko Kyusu with a fine ceramic sieve is ideal for the Cultivar Saemidori (brings out the fine amino acids more beautifully), alternatively a black Tokoname Kyusu (all-rounder for all types of green tea).

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, Kabazaiku Chazutsu) is ideal, alternatively a cheaper, internally coated, airtight tea caddy.

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