Special features in location, cultivation & processing
The Tsukushi Plain, and particularly the valleys of Yame’s two main rivers, the Yabe and Chikugo, are often shrouded in dense morning fog. This provides natural protection from sunlight and encourages the tea plants to produce higher levels of umami-rich amino acids. For this reason, teas from Yame are sometimes described as “natural Gyokuro”, with an especially rich and intense umami character.
Alongside the pure mountain spring water, the rivers bring cool, humid air into the region. The frequent mist is also encouraged by the pronounced differences between warm days and cold nights – in winter, the tea bushes can even be covered in snow. Yame also receives exceptionally high rainfall, with up to 2,400mm a year. Together with the loose, sediment-rich soils, this provides the tea gardens, many of which lie on mountain slopes, with a constant supply of water. These climatic conditions and fertile soils help the plants grow strong and resilient while contributing to the unmistakably rich flavour of Yamecha.
The history of Yamecha dates back to 1423 and the Zen master Shuzui, who returned from China with knowledge of Ming-style tea cultivation and processing, including pan-firing the leaves. It was not until the Edo period, around the middle of the 19th century, that the Uji method of tea production (including steaming and shading) gradually became established. The first Sencha teas were produced at this time, although only in small quantities and largely as luxury goods.
Tea production was subsequently modernised step by step, and a tea industry gradually developed across the different growing areas of Fukuoka. In 1925, these teas were officially brought together under the name Yamecha, highlighting the distinctive quality of the region’s pan-fired and steamed green teas.
Today, alongside Uji, Yame is regarded as one of Japan’s leading tea regions and regularly receives top honours at the country’s most prestigious tea competitions. From 2001 to 2012, Yamecha won the prestigious MAFF Award from Japan’s Ministry of Agriculture, Forestry and Fisheries for Gyokuro every year, and received the same distinction in the Sencha category from 2014 to 2019.
Teas from Kurogi-cho, Kamiyo-cho and, not least, Hoshino-mura are particularly highly prized and frequently awarded. The latter is a famous mountain village whose name will be familiar to virtually every lover of fine Gyokuro.
Single Origin
This tea comes 100% from the above-mentioned tea field in Yame, sourced directly from the tea farmer.
