Discover the secrets of Yame tea! A tea picking experience that takes you on a journey through Japanese culture

Yame tea is said to have originated in 1423 when Zen master, Eirin Shuzui, returned from the Ming Dynasty (present-day China) after completing his Zen training and brought tea seeds back to the village of Kako'o in Chikugo Province (present-day Kasahara in Kurogimachi, Yame City). Later, with the support of village chief, Matsuo Tarogoro Hisaie, Shuzui built Reiganji Temple, which is now said to be the birthplace of Yame tea. He also taught tea manufacturing techniques and how to drink it, and the knowledge spread widely among the public.

From the Edo period (1603-1868), tea grew to become a part of the lives of ordinary people, and the full-scale cultivation of Yame tea began. Nagasaki also started exporting Japanese tea overseas, and Yame tea began to attract more attention.

During the Meiji period (1868-1912), there was a growing shift from pan-frying tea leaves to steaming green tea, and the manufacturing techniques developed. Yame tea, in particular, won high acclaim in the production of gyokuro (a type of green tea). 
Its quality has improved even further since then, winning many awards at national tea competitions. Yame tea and established its position as one of Japan's leading luxury teas.

The Yame region, located in the southern part of Fukuoka Prefecture, has a temperate climate and differences between its morning and evening temperature that are typical of mountainous areas. It also has fertile soil, high precipitation levels, and frequent fog, offering the ideal conditions for Japanese tea cultivation.

Yame tea is characterized by a deep, rich umami along with a natural sweetness, and is rich in theanine. Its greatest appeal is its full-bodied yet refreshing initial taste and aftertaste. Since 2001, it has been the long-standing winner of the Production Area Award at the National Tea Competition, which is presented to the city, town or village with the highest overall top three scores in the gyokuro category. 

Gyokuro, which is mainly grown in the mountainous areas of the city, is covered to block it from sunlight from the time new shoots appear until the tea is picked. This hifuku saibai (cultivation under cover) method suppresses photosynthesis, delays the hardening of the tea leaves, and extends the picking period, thereby improving the quality of the tea. In particular, Yame Dento Hon Gyokuro is made using traditional techniques such as covering the tea with rice straw or other natural materials, and hand-picking without the use of machines. It has obtained GI certification (Geographical Indication Protection System), and has attracted attention as the highest-quality gyokuro not only in Japan but also around the world.

Japanese tea is classified according to whether or not it has been fermented, as well as the degree of fermentation.

■ Gyokuro
A luxury tea that is synonymous with Japanese tea. It is grown by the hifuku saibai (cultivation under cover) method, in which the new shoots are covered to block out direct sunlight.
Among the various types of gyokuro, Yame Dento Hon Gyokuro is produced through the following processes:
・Natural cultivation
・Hifuku saibai (cultivation under cover) using natural materials
・Harvested by hand
[Features] It has a high umami content, a mellow sweetness with little astringency, and a rich flavor.

■ Sencha
The typical green tea that accounts for about 80% of Japan's total tea production. It is made using tea leaves that have been exposed to plenty of sunlight.
[Features] It has a good balance of astringency and sweetness, and a refreshing aftertaste.

■ Kabusecha
Cultivated by a method in which the new shoots are covered for about half the number of days that gyokuro is covered for.
[Features] It is characterized by a flavor that combines the umami and sweetness of gyokuro with the refreshing astringency of sencha.

Other varieties include matcha, made from tea leaves grown in a covered environment like gyokuro, then steamed, dried without being crushed, and ground in a stone mill. There is also bancha, made from mature tea leaves and popular as a convenient everyday brew.
Although made from the same tea leaves, Oolong tea is also made by using the oxidizing enzymes in the tea leaves to partially ferment them, while black tea is made by fully fermenting the tea leaves. Why not try out the various types of Yame tea to find your favorite?

Kakuda Seicha is located in Joyomachi, known as Oku-Yame, in a mountainous area with an altitude of about 350 m. It uses organic fertilizer to cultivate tea plants on about 13 hectares of land, keeping the use of pesticides to a minium. It is engaged in the tea production processes from cultivation to processing and retail. There are several tea plantations with different geological characteristics, and multiple varieties of tea leaves are grown corresponding to the environment, so you can enjoy tasting and blending single origin tea of Oku-Yame Tea, which is rare even among Yame teas. 

Single origin tea refers to Yame tea made from a single variety grown on a single farm, allowing you to experience the taste and flavor (terroir) of the land. You can compare several types and combine your favorite varieties to create your own original blend tea. If the weather is good, you can also visit the tea plantations. Engage all your senses in experiencing the profound depth of Yame tea, while admiring the spectacular seasonal views of Oku-Yame.

The Yame Tourist Information Center offers various tourist information, so be sure to stop by.
The adjoining Yame Tourist Local Products Center Tokimeki offers an extensive range of products, including Yame tea, local sake, soy sauce, famous sweets, and processed agricultural products, making it the perfect place to find gifts and mementos. You can also try local dishes such as dagojiru (rice dumpling soup), yomogi manju (mugwort buns), and Yame tea soft serve ice cream.
For more information on must-see sightseeing spots, gourmet food, and souvenirs in Yame City, check out the Area Guide page!