Yame Tea
600 years anniversary

In Yame, the first tea of the year (shincha) is picked between mid-April and May, with its peak in early May. The second harvest is done from mid-June to early July, and the third one at the start of August, although most growers don’t pick it.
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Tea lovers praise Yame tea for its strong umami, round and full taste, its sweetness and deep color, with only a little touch of bitterness and astringency. They enjoy its distinctive lingering taste, that lasts quite longer than green tea made in other regions. Each sip is a journey that will awaken your senses.
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While Yabukita is the main tea cultivar used in Yame, others that are less known are also used by growers to bring more sweetness and flavor to your cup, such as Kanaya midori, Oku midori, Sae midori or Yamakai.
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Dento hon gyokuro is shaded using rice straws covers, and not plastic sheets. With humidity, the flavor and aroma of the straw transfers to the tea leaves. Today, this process is only found in Yame.

Yame dento hon gyokuro benefits from the Japanese Geographical Indication protection system that testifies of its origins, high quality and traditional production process.