Yame gyokuro tea is the most sought after in all of Japan. While all gyokuro is prized, Yame carries a special reputation.
In this article, we are going to explore Yame to see why the gyokuro from here is so prized. We’ll see what farmers have to say about the gyokuro in Uji vs. Yame and finally, we’ll see if the yame gyokuro price premium is worth it.
Let’s get started!
What is yame gyokuro tea?
When it comes to gyokuro Yame has the reputation for producing some of the best. This region is on Kyushu island in Fukuoka prefecture, and it can be broken down into different subregions. While only 3% of tea produced in Japan is from Yame, they produce 45% of the country's gyokuro. This gives you an idea of how much the region prioritizes gyokuro.
To produce this tea, the tea plants need to be shaded for 3 weeks before the harvest, the leaves need to be carefully selected and they are meticulously rolled into tight needle shapes. All of these steps require a deft hand, and the Yame gyokuro farmers have generations of experience.
Price
Just like wine from Burgundy or Coffee from Ethiopia is going to come with a higher price tag, so two is the price of Yame gyokuro higher than other regions.
A quick price analysis shows that the yame gyokuro price is between 1.5x and 2x higher than average.
Why is this tea so special?
Yame Gyokuro combines ideal growing conditions with long shading periods that boost sweetness and umami, skilled hand-picking and processing passed down for generations, and a track record of winning Japan’s top tea awards.
Its rich, savory flavor, limited production, and reputation as the pinnacle of gyokuro make it one of the most sought-after and costly Japanese teas.
Subregions of Yame
Within Yame, there are 4 subregions for cultivation. These regions can be as small as a single village, but they all are recognized for producing exceptional yame gyokuro green tea.
Hoshinomura
Often called the “star village,” Hoshinomura is the most famous region for Yame gyokuro. Its high elevation, clean mountain air, and misty mornings create the perfect microclimate for shaded tea cultivation.
The mineral-rich soils and dramatic temperature shifts between day and night help concentrate sweetness and umami in the leaves. Farmers here are deeply committed to traditional hand-covering methods, passing down knowledge through generations. This dedication has earned Hoshinomura a reputation as the heart of Yame gyokuro production.
Joyomachi
Joyomachi, located on the lower slopes of the Yame region, benefits from a slightly warmer climate compared to the mountain villages. The soils here are fertile and well-drained, influenced by nearby rivers that provide both nutrients and natural irrigation. This creates a favorable environment for growing Yame gyokuro with a balanced profile—smooth, sweet, and approachable.
Joyomachi is known for its sencha production, producing some of the best sencha in Fukuoka. Over recent years, farmers here have been winning competitions for their Gyokuro, earning it a spot as an up and coming Yame gyokuro region.
Yabemura
Located deeper in the mountains, Yabemura is known for its rugged terrain and pristine natural environment. The soils are slightly less fertile than in Hoshinomura, but this stress often results in teas with more character and depth.
Here, Yame gyokuro tends to have a strong, lingering umami balanced with a refreshing clarity. Farmers in Yabemura take pride in maintaining small-scale, artisanal production, emphasizing quality over quantity. The region embodies a philosophy of harmony with nature, where tea fields coexist with forests, rivers, and rural life.
Kurogi
Kurogi, sometimes referred to as the “hidden village” of Yame, combines fertile river valley plains with gentle mountain slopes. Its soils are rich and alluvial, giving teas from this area a particularly soft, round flavor.
Yame gyokuro from Kurogi is often noted for its mellow sweetness and silky mouthfeel, making it approachable even for beginners. Many of Kurogi’s farmers focus on sustainable farming practices and innovation, blending tradition with modern techniques to preserve the region’s tea culture while adapting to changing climates.
Yame vs Uji: a battle is brewing
So what is Yame gyokuro known for? That depends who you ask. We found an interview from two different gyokuro farmers, one in Uji and one in Yame to see what they thought about Uji vs Yame Gyokuro.
Asking a Uji Farmer
According to Shinki Yamashita, a Gyokuro farmer from Uji, Yame gyokuro tends to have a powerful flavor in the first infusion and a mellow, palate cleansing taste in the second infusion. This contrasts with gyokuro from Uji which is meant to maintain its flavor from steeping to steeping.
According to him, gyokuro should maintain its flavor for at least 5 steepings, not drop off after the first brewing.
Asking a Yame Gyokuro Farmer
According to Masahiro Kuma, a Yame gyokuro tea farmer from Joyomachi, the farmers in Yame use far less fertilizers than those in Uji.
While Uji has been more influenced by tencha production, Yame gyokuro is more influenced by sencha production and the leaf shapes reflect that.
So is Yame gyokuro tea worth it? Yes! 🎉
Of course, just like with all things, Yame gyokuro is famous for a reason. You are likely to find a disproportionate amount of the best gyokuro teas in the world coming from here, but that doesn’t necessarily mean that Gyokuro from Yame is always better. What makes the gyokuro yame premium has to do with the reputation, not necessarily the taste.
In fact, if you are trying to get the best value for your money, it’s best not to buy from the regions that have the strongest reputation. For example, after traveling around Japan and tasting dozens of gyokuro teas, the best ones we’ve found are from Mr. Sakamoto in Kagoshima, a region not known for gyokuro production. These ones are flavorful, reasonably priced and they are produced without the use of pesticides or chemicals.
If you want to learn why it’s so difficult to produce gyokuro without chemicals, you can read our article about organic gyokuro.
