Koga Seicha Yame Matcha - Ceremonial Grade
Yame is Japan’s leading Gyokuro region, renowned for its unmatched mastery of shade cultivation. Because Tencha, the leaf used to produce matcha, is grown using the same method, Yame’s generations of Gyokuro expertise create matcha with exceptional depth and character. This gives the region a unique advantage found nowhere else. A blessed mountain terroir Inner Yame — Kurogi, Hoshino, Jōyō, Yabe, and Tachibana — lies at 200 to 300 meters of elevation. Morning and evening mists, cool nights, and pure spring water concentrate theanine in the leaf: the very source of Matcha's deep umami and gentle sweetness. A philosophy of quality over quantity Most Yame gardens harvest only the first and second flushes, leaving the third unharvested. Yield falls; flavor and aroma sharpen. Within every leaf, one senses the patience of the land and its keepers. Yame's place in the global Matcha era While Shizuoka and Kagoshima anchor the market with high-volume Matcha, Yame stands quietly asthe region for "the Matcha that elevates the cup" — a premium presence, carefully nurtured, arrivingnow at the pâtisseries of Paris, the fine hotels of North America, and the studios of chefs who taketea seriously. Certified to world standards Organic JAS, Kosher, and HACCP — Yame's tea houses have built a certification framework that letstheir tea travel the world with confidence. Yame answers to tradition, yes; but also, with equal grace,to the standards of the age.