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Fukuoka Prefecture / Yame Matcha
A Matcha Rooted in Gyokuro Craftsmanship – Deep Umami and Refined Aroma

Yame, located in southern Fukuoka Prefecture, is renowned across Japan for producing some of the finest teas, especially the prestigious Yame Dentō Hon Gyokuro. In recent years, this region’s skilled tea producers have applied the same meticulous methods used in gyokuro cultivation to create exceptional matcha, resulting in a product known for its rich umami and gentle aroma.

What makes Yame Matcha stand out is its depth of flavor, marked by a high concentration of L-theanine, the amino acid responsible for umami. Like gyokuro, Yame matcha undergoes extended shading before harvest. This shading process reduces bitterness by suppressing catechin development, while enhancing sweetness and aroma.

Grown in the cool, mountainous terrain of Yame, the tea plants mature slowly, allowing nutrients to accumulate and flavor to intensify. The final processing involves a relatively light hi-ire (drying/roasting), which preserves the natural green hue, sweet notes, and the delicate fragrance of the matcha.

Originally a region known for its sencha and gyokuro, Yame has recently gained recognition for its high-quality tencha and matcha production, driven by experienced growers who bring decades of craftsmanship into every harvest. Many of these producers still handpick their leaves and use traditional shelf cultivation techniques, ensuring unmatched quality.

Perfect for those seeking a refined and flavorful matcha experience, Yame Matcha is ideal for both ceremonial and luxury culinary use, offering:

• Exceptional umami depth

• Mild bitterness and a gentle sweetness

• Fresh, grassy aroma with a smooth finish

Yame Matcha is a sophisticated choice for tea lovers looking to savor the richness of Japan’s most elite matcha-growing traditions.