Yamecha (八女茶)
The Tsukushi Plain, especially the basins of its two major rivers, the Yabe and the Chikugo, is often blanketed in thick morning fog. This natural veil softens the sunlight, encouraging tea plants to develop a high concentration of umami-rich amino acids. Because of this, teas from the Yame area are often called “natural gyokuros”, known for their remarkably intense and complex flavour. The rivers not only provide fresh mountain spring water, but also help cool the region with moist air, enriching the local terroir. Combined with a harsh climate of hot days and chilly nights, sometimes even dusting tea bushes with snow in winter, these elements create the signature fog that defines the region. Yame also receives abundant rainfall (up to 2400 mm annually) which, together with its loose, nutrient-rich soils, ensures a constant supply of water to the tea fields. Most of these fields are nestled on mountain slopes, where the unique climate and fertile land help produce resilient tea plants with the deep, rich flavour that Yamecha is known for.
The historical origins of Yamecha date back to 1423, when Zen Master Shuzui returned from China, bringing with him tea cultivation and processing techniques in the Ming style, which involved pan-roasting. It wasn’t until the Edo period, around the mid-19th century, that the Uji method (using steaming and shading) began to take hold. This marked the beginning of sencha production in Yame, though it remained limited and was considered a luxury. Over time, tea production in the region slowly modernised, leading to the emergence of a more defined tea industry across Fukuoka. In 1925, teas from this area were officially unified under the name "Yamecha", highlighting the distinctive quality of both roasted and steamed green teas from the region.
Today, Yame stands alongside Uji as one of Japan’s premier tea-producing regions, regularly earning top honours in the country’s most prestigious tea competitions. From 2001 to 2012, Yamecha consistently won the coveted MAFF Award for gyokuro from Japan’s Ministry of Agriculture, Forestry, and Fisheries. It also received the same award from 2014 to 2019 in the sencha category. Particularly sought-after and frequently awarded teas come from the towns of Kurogi-Cho, Kamiyou-Cho, and most notably, Hoshino Mura, the famous mountain village whose name is familiar to every gyokuro enthusiast.
Single Origin
This tea comes exclusively from the above-mentioned tea farm in Yame, sourced directly from the tea farmer.
