Yame Organic Sencha

Grown in the historic tea fields of Yame, this organic sencha is a beautiful example of balance, tradition, and purity. Yame’s tea legacy dates back to 1423, when Zen priest brought tea seeds and cultivation wisdom from Ming China. Over 600 years later, Yame remains one of Japan’s most respected tea regions—especially known for its deep umami and refined gyokurou (shaded Japanese green tea) craftsmanship.

What makes this sencha special is not just its history, but its environment: fog-covered hills, mineral-rich soils, and dramatic temperature swings between day and night. Combined with organic cultivation, the result is a sencha that’s not only flavorful, but clean and gentle on the body—free from hash pesticides found in conventionally grown teas.

Harvested as a shincha—the first flush of spring—this tea captures the freshness and vibrancy of the season. It opens with a salty vegetal aroma, and the first sip reveals rich green notes, quickly followed by a comforting kabocha-like sweetness and a creamy, butter-like saltiness. The mouthfeel is silky and finishes slightly drier with a lingering aftertaste of floral sweet grass.

If you enjoy the deep umami of Yame gyokuro but want a sencha that is fresher and easier to enjoy daily, this sencha delivers.

How to Brew

This tea shines at different temperatures depending on the experience you’re looking for:

For a creamy, sweet profile

• 5g | 180–200ml kyusu/Japanese teapot| 145°F (63°C) | 90 sec – 2 min
• Expect rich umami, buttery texture, and deep vegetal sweetness.

For a brighter, refreshing cup

• 5g | 180–200ml kyusu/Japanese teapot| 165°F (74°C) | 30–40 sec
• A crisper brew with fresh green brightness and lighter umami.

Cold Brew (perfect for summer)

• 1g per 50ml room temperature water | Steep 1 hour in refrigerator
• Clean, sweet, and cooling—excellent as an all-day sipper.

Notes: Vegetal, Japanese Pumpkin, Fresh Butter, Sweet Grass