Shunho Tea Garden Yamecha Japanese Green Tea Sencha Tea Leaves, Woodlands

**Premium Yamecha Green Tea from Fukuoka Prefecture**

✅ **What is Yamecha?**
Yamecha is a distinguished type of Japanese green tea cultivated primarily in Yame City, Fukuoka Prefecture. Celebrated as one of Kyushu’s premier tea brands, Yamecha boasts a rich history spanning over 600 years. Known for its deep umami flavor, rich body, smooth taste, and refreshing aroma, Yamecha stands out among Japanese teas for its exceptional quality.

✅ **Aromatic Kabusecha with Deep Steaming Method**
Our Yamecha is crafted using the rare “Fukamushi” (deep steaming) technique, which involves steaming the tea leaves two to three times longer than typical Japanese green teas. This process softens the leaves and enhances the extraction of sweetness and umami, resulting in a robust, fragrant tea with a toasty aroma. Enjoy it brewed with slightly cooled water to savor its sweetness or with hot water to fully appreciate its refreshing scent.

✅ **Unique Blend Highlighting Aroma and Sweetness**
This tea features our original blend of “Yabukita,” a fragrant and well-balanced green tea variety, and “Saemidori,” known for its vivid green color and pronounced sweetness and umami. The blend, named “Yame no Kaori” (Fragrance of Yame), offers a harmonious balance of aroma and flavor. The tea leaves are relatively larger compared to other deep-steamed Yamecha, making it ideal for those who prefer less finely ground leaves in their sencha.

✅ **Recommended Brewing Method 1: Hot Water Brewing**
1. Warm your teacup or kyusu (teapot) by pouring hot water (around 85°C / 185°F) into it, then discard the water. This step helps cool the water slightly and prepares the vessel.
2. Add 5g of tea leaves (approximately two level teaspoons) to the kyusu for every 300ml of water.
3. Pour hot water over the leaves and steep for about 40 seconds, gently swirling the kyusu during brewing. This technique extracts a rich umami flavor.

✅ **Recommended Brewing Method 2: Pouring Technique for Full Flavor**
4. Pour the brewed tea into cups using a “rotating pour” method—pour in several short bursts rather than all at once—to ensure even extraction and concentration of flavor.
5. Make sure to pour every last drop, known as the “Golden Drop,” which contains the most concentrated and delicious umami essence of the sencha.

*Note: Brewing temperatures and times may vary depending on tea variety and packaging. For a sweeter, less caffeinated experience, try cold brewing with ice water.*