Sencha from the Yame area is known for its slightly stronger branding aroma compared to other regions. This imbues this naturally produced tea with an even stronger, sweeter aroma.
About the tea
・Origin: Yame, Fukuoka, Japan (single estate).
・Farmer: Masashi Harajima.
・Type: Green tea – Sencha.
・Cultivar: Okuyutaka cultivar.
・Harvest: May 15, 2019.
・Tea bush age: 20 years.
Cultivar chart – Okuyutaka
・Breeder: The Tea Industry Research Institute in Shizuoka.
・History: A hybrid of the Yutakamidori cultivar and the Chahon-F1NN8 cultivar. Registered on October 29, 1983 as no. 34 with proven benefits as a mid- to late grower for gyokuro and sencha.
・Growth: Mid- to late grower, approx. 6 days later than Yabukita.
・Specifications: Elliptical leaf shape. Good yield. A more refined aroma and intenser umami flavor than Yabukita when produced as sencha.
・Cold resistance: Strong against cold. Average against frost damage.
・Suitable land: Since its young buds get hard easily, it is important to pick the exact right timing for harvest, narrowing the possible harvesting period, and in addition making it a difficult cultivar to cultivate in large industrial contexts.
About the tea garden
・Name: Naga-en (長園).
・Area: 25 ares.
・Category: Tea farm.
・Soil type: Red – yellow Loamy soil.
・Direction an angle: 15% slope.
・Ridge direction and shape: East facing crescent shaped lanes of bushes.
About the climate
・Climate: Especially cool in summer. In winter the bushes get covered in thick layers of snow.
・Surroundings and environmental circumstances: The morning sun reaches the bushes early. In the evening the sun disappears rather soon.
About the production process
・Manufacturing: Slightly deep steaming / Fukamushi.
Measurements per portion.
・Amount of tea ：3~4g
・Steep duration：60~90 sec
Suggested no. of infusions: 
Begin with cooler water for a more mellow brew. Increase the water temperature for successive brews.