Yame vs Uji — Why We Chose Yame

When we talk about Japanese matcha, the name Uji consistently comes up. This region south of Kyoto is considered the historical birthplace of tea in Japan. But in the professional tea world, another name circulates with particular reverence: Yame.

Yame is located in Fukuoka Prefecture, on the island of Kyushu. It is a mountainous region where morning mists envelop the plantations, creating natural shade that complements artificial shading (kabuse). The volcanic soils rich in minerals and the temperature differences between day and night encourage the tea plant to concentrate its amino acids—particularly L-theanine, responsible for the umami flavor.

As a result, Yame regularly wins the highest distinctions at national tea competitions in Japan, ahead of Uji and Shizuoka. The region is the leading producer of gyokuro (the most precious green tea), and its matcha is renowned for its sweetness, depth, and lack of bitterness.

Uji remains a noble region with an exceptional heritage. But Yame offers a unique terroir that we consider superior for ceremonial matcha: more umami, more complexity, more character. It is for this reason that we have chosen to work exclusively with Oishi Farm, established in Yame since 1940.