Which is the best Japanese green tea (sencha)? 八女茶 (Yame cha)
History of Yame cha
The green tea we call “Japanese green tea” was originally brought from China. The very first seeds were brought from China by a Zen priest in 12th century who went there to study Buddhism. Buddhist priests were one of the few selected group who traveled to China during the middle ages. It is believed that another Zen priest who went to China in 15th century brought back some green tea seeds and gave them to a local leader in Yame, Fukuoka. Fukuoka was one of the most important ports back then, so it makes sense that rare things from China ended up in Fukuoka. Ever since, Yame people have been growing green tea.
Yame City belongs to Fukuoka Prefecture, the most populous province in Kyusyu.
It has Hakata, one of the most important ports in during middle ages
thanks to its proximity to Korea and China.
Being close to Hakata probably helped Yame to become
one of the first places to start growing green tea brought from China.
Fukuoka has mild climate in general, but the temperature can cool down after dusk in Yame, which is suitable to grow green tea. Yame also sees decent amount of precipitation, which also helps. The harvest season starts in April in Yame and peaks in May. The “second leaves” are harvested in June/July, and the “third leaves” are harvested in July/Aug. After that, trees prepare for winter. It is said Yame tea growers usually harvest the first and second leaves only to ensure quality.
How does Yame cha taste?
Yame cha is typically processed 深蒸し (fukamushi – longer steam time). It is known for its smooth, “sweet” and flavorful. Sweet is a translation あまみ (amami). Amami literally means “sweetness,” but in this context it’s not really about sugary sweetness, but the lack of any unpleasant acidity, astringency or flavors.
It also shows very beautiful green color. Some Japanese green tea looks more yellow-ish, but Yame cha is crisply green.
Yame cha green tea leaves.
They have very nice green color.
