A complete guide
Ultimate Yamecha Guide - 6 Key Facts 
Here we'll learn about
Why is Yamecha so Famous?
What is the definition of Yamecha?
How does the tea taste like?
The type of tea it produces
History of Yamecha
(No, we don't have Yamecha in our Online Shop at the moment! We'll add it in when we find one that matches our concept)
Chapter 1: Why is Yamecha So Famous?
Yamecha is a very well-known Japanese tea brand... You've probably stopped by this page because you've somehow heard about Yamecha and wanted to know more. But why is it so well-known?
2018 Crude tea production by prefecture in Japan
Yamecha Fact: It has a Crazy Track Record of Awards
- Normal Sencha 10kg
- Normal Sencha 4kg
- Fukamushi Sencha
Chapter 2: What exactly is Yamecha? The Definition
Now that we know the significance of Yamecha, let's look into it's definition.
Yamecha Fact: Yamecha includes tea produced outside of Yame as well!
Let's look into the trademark documents
The highlighted Japanese is the definition of Yamecha. I'll go over it later. The next screenshot is of "Fukuoka-no-Yamecha".
Manufacturer has to be from Fukuoka Prefecture.
Must use the crude tea produced in Yame city and surrounding areas. (including areas that are adjacent to Yame city in the Kumamoto and Saga prefectures)
Production has to be done in Fukuoka Prefecture.
Where is "Fukuoka Prefecture"?
Yamecha Fact: The 4 secrets to the great taste of Yamecha
- The fertile soil
The Chikugo river and Yabe river provide fertile soil to the tea farms. This is essential in allowing for the teas to build up high levels of nutrients.
- The temperature drop at night
There is a large temperature drop at night in this area. This is important for the taste of the tea, as it allows the leaves to rest at night instead of burning the energy and nutrients which have been built up through the photosynthesis during the day.
- The humidity
The river fog from the Chikugo river and Yabe river appearing in the morning and in the evening, in addition to the heavy rainfall of the area, allows for the leaves to stay moist. This prevents the leaves from drying and hardening, which results in loss of nutrients.
The FogThe fog also acts as a natural shade from the sun, preventing the leaves from producing the astringency components in Catechin. It works similar to the way Gyokuro is produced by shading the leaves.
Which brings us next to the topic of taste.
Chapter 3: The taste
What are the characteristics of this Yamecha?
Yabukita - 77%
Kanayamidori - 4%
Okumidori - 4%
Saemidori - 3%
Yamakai - 2%
Yamecha Fact: Quality more than Quantity
Chapter 4: the types of tea it produces
What types of tea is produced in the Yame area?
Yamecha Fact: 45% of Gyokuro is Yamecha
Chapter 5: The History
Now let's look into the history of Yamecha.