About YAMECHA (Yame Tea)- Episode 3
In Yame, the first tea of the year (shincha) is picked between mid-April and May, with its peak in early May. The second harvest is done from mid-June to early July, and the third one at the start of August, although most growers don’t pick it.
Tea lovers praise Yame tea for its strong umami, round and full taste, its sweetness and deep color, with only a little touch of bitterness and astringency. They enjoy its distinctive lingering taste, that lasts quite longer than green tea made in other regions. Each sip is a journey that will awaken your senses.
Dento Hon Gyokuro is shaded using rice straws covers, and not plastic sheets. With humidity, the flavor and aroma of the straw transfers to the tea leaves. Today, this process is only found in Yame. Its Dento Hon Gyokuro benefits from the Japanese Geographical Indication protection system that testifies of its origins, high quality and traditional production process.
About TAKAKI CHAEN - Hoshinomura
Akihito TAKAKI is the fourth-generation president of Takaki Chaen, which was started by his great-grandfather. They have been engaged in tea farming for almost 100 years and they produce a wide variety of teas such as Kabusecha, Sencha and Dento Hon Gyokuro. For the latter, the tea leaves are carefully picked one by one by pickers from naturally-grown tea trees, making it a true piece of art.
Creation : 1920
Certification : Nihoncha (Japanese tea) Instructor
Favorite Yame Tea : Kabusecha
A word for International : "As a tea farmer and tea producer, it would make me very happy if more and more people around the world learned about our tea and enjoyed our products. "