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A premium Yame sencha distinguished by its elegant sweetness, smooth body, and rich umami. Carefully cultivated in the renowned tea-growing region of Yame, this tea offers a harmonious balance of mellow sweetness and depth, with a gentle astringency that adds structure without overpowering the palate.
Flavor Profile
Sweetness ★★★★★
Astringency ★★★☆☆
Bitterness ★☆☆☆☆
Umami ★★★★★
Roast ★☆☆☆☆
Type: Sencha
Ingredients: Green tea (Produced in Yame, Fukuoka Prefecture, Japan)
Net Weight: 80g
Storage: Store in a cool, dark place away from humidity and strong odors.
Tea Characteristics
Blend Type: Blend
Cultivation: Covered Tea (Kabusecha)
Steaming: Deep-steamed (Fukamushi)
Roast Level: Minimal
Description
Crafted from carefully selected tea leaves grown in Yame, one of Japan’s most celebrated tea-producing regions, this premium sencha is known for its exceptionally smooth sweetness and full-bodied umami.
The liquor is vibrant and rich, delivering layers of mellow sweetness and savory depth, while a gentle touch of astringency provides balance and refreshment. Its refined character makes it suitable for both daily enjoyment and special moments when you wish to slow down and appreciate a truly fine Japanese tea.
Enjoy a cup and experience the distinctive elegance and richness that Yame tea is famous for.
How to Brew (for 1 serving)
You’ll need:
Tea leaves: 5g
Hot water: 120ml
Kyusu (Japanese teapot)
Add the tea leaves. Use about 5g of tea. No need to measure precisely — a generous teaspoon is a good guide.
Pour water at 70–80°C. If you don’t have a temperature-controlled kettle, cool boiled water by adding 6 ice cubes (about 1L of hot water → ~80°C).
Cover and steep for 1 minute. Allow the tea’s sweet aroma to gently develop.
Pour gently and evenly. Pour slowly and completely to ensure a balanced extraction. If serving multiple cups, alternate pouring between cups.
Second brew: Use water at around 80°C and steep for 60 seconds. Enjoy a brighter character with a refreshing finish while retaining the tea’s signature sweetness and umami.
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