Yame Matcha - Suigyoku

Matcha Suigyoku(翠玉) is a standout for its rich, sweet profile, reminiscent of chocolate, caramel, and roasted nuts. It offers very minimal bitterness, creating a balanced and deeply satisfying flavor.

Yabeya Konomien Honke, the oldest family-owned tea merchant in Kyushu and credited with naming Yame-cha, has been processing and selling high-quality tea since the mid-Edo period. In 2017, their store and tea factory were registered as cultural assets of Yame City. They work closely with trusted Yame tea farms to source tea leaves under the guidance of their fourteenth-generation master. They offer only first-cropped tea leaves, ensuring each cup captures the authentic taste and aroma of Yame-cha.

The Yame region, with its notable temperature shifts and frequent fog, is ideal for producing top-tier Tencha. As a result, Yame-cha is renowned nationwide for its rich flavor profiles in both Gyokuro and Matcha which are made from Tencha. Especially, Yame's Gyokuro excels in quality, boasting Japan's highest standards in both quality and quantity.

Location: Yame, Fukuoka
Taste Profile: Sweet (Chocolate)
Cultivar:  Blended (Yabukita, Okumidori, Samidori, Gokou)
Steaming Level: Deep (Fukamushi-cha)

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Best for: As an everyday matcha that’s worth trying for its sweet and caramel-like profile.

How to brew:
- Light brew: 15 servings
- Use 2g of tea leaves. (1 serving)

- Add 50ml of 160-175°F water
- Strong brew: 7 servings
- Use 4g of tea leaves. (1 serving)

- Add 50ml of 160-175°F water

30g