Yame Dento Hon Gyokuro
Yame, Fukuoka, Japan
From Yame's traditional method—longer shading, slower growth, creating perhaps Japan's most concentrated umami experience.
The Story
Yame in Fukuoka prefecture produces Japan's most prized gyokuro, with its 'dento hon' (traditional method) designation indicating the longest shade-growing period: 20+ days versus the standard 14. This extended shading creates leaves with extraordinarily high amino acid content, resulting in umami so concentrated it borders on overwhelming. Yame gyokuro consistently wins Japan's national tea competitions and commands the highest prices in the market.
Flavor Notes
Perfect For
- Peak Japanese tea experience
- Competition-level tea
- Understanding umami limits
- Special occasions
- Serious tea collectors
Pairs Well With
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
120-140°F
(50°C)
Amount
4g per 50ml
Steep Time
2.5 minutes
Resteeps
3-4 steeps
Recommended Vessel
Houhin or small shiboridashi
Brewing Tips
Use even cooler water than other gyokuro—Yame's intensity can become overwhelming with heat. The first steep should be almost syrupy. Some people find this tea too intense; that's a feature, not a bug. The leaves can be eaten with ponzu.