Organic Yame Sencha

Sencha/Karigane 95/98 P.

Organic karigane, a Premium sencha with plenty of leaf material. 1st and 2nd flush, cultivated in the top terroir of Yame. 100% shaded Yabukita. 100g
  • Cultivated in the mountains of Yame, a region which offers an optimally stimulating climate resulting in strong, healthy tea plants
  • One of the few organic farmers in Yame
  • Sourced from a family-run farm in the 3rd generation
  • Winner of multiple awards (including the MAFF Award)
  • Rich in amino acids and umami with only a faint bitterness
  • Mild and low in caffeine, making it an ideal tea for those who drink many cups throughout the day and for those sensitive to caffeine
  • Karigane is known in Japan as the "tea of tea farmers


Character Aromatic with a delicate umami, light body, warm notes of hay and walnut, chocolate
Tea Garden Renowned, 3rd generation tea farmer
Terroir Yabe, Yame, Fukuoka Prefecture
Harvest 1st and 2nd flush, beginning of May and end of June 2022
Cultivar Yabukita
Elevation 600m above sea level
Steaming Medium (chuumushi), about 50 seconds
Shading Shaded for 5 days before harvest
Organic Cert. JAS, EU certified organic
Awards The tea farmer is a winner of the MAFF Award
Grade 90/100 p. (sencha category); Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€129.00 / 1kg
In stock

Tea Farm

The tea farm, founded by the tea farmer's grandfather, is located in the snow-covered mountains surrounding the legendary tea village of Yabe. At an altitude of 500m, the region has a stimulating climate with alternating periods of snow, sun and fog which give the plants a special resilience and the tea a unique aromatic power. The tea farmer has received the coveted MAFF Award several times, as well as numerous other awards, and thus continues to live up to his reputation of being one of the best organic farmers in the whole of Yame. These awards honour not only the farm's sencha and gyokuro but also the rare wakocha, making this tea farmer among the best in all of Japan. He has been cultivating tea in the green tea mecca of Yame for over 30 years—the last 13 years of which did not include the use of plant protection products or pesticides.



This karigane, sourced from the green tea mecca of Yame in the mountains of Fukuoka, wonderfully combines the lightness and sweetness of conventional kukicha (stem tea) with the umami-rich mountain aroma of high-end Yame sencha. The tasty, bright aroma of the stems is enveloped by subtle notes of fresh walnut and hay. Karigane is particularly light compared to regular sencha and, due to its low caffeine content, is also suitable to drink in the evening and for those sensitive to caffeine.


Light green stems and lots of leaf material


Beautiful olive green

Sencha Karigane

Karigane refers to fine green teas obtained from the higher-quality stems, leaf veins and small leaf portions of select senchas and gyokuros. It is naturally low in caffeine and rich in amino acids, the latter of which give this tea its creamy and sweet aroma. Karigane is often called the "tea of tea farmers" because it is considered a bit of an insider secret that high-quality stem teas outshine basic and middle-rate senchas, gyokuros and hoijchas. The name karigane is a reference to Japanese folklore: wild geese are said to carry small branches (karigane) in their beaks when flying over large expanses of water in order to rest on them when they get tired. The high stem content of karigane thus inspired the name for this tea, which evokes the pieces of wood that the wild geese place in the water to float on and rest.

Cultivation & Processing

Yamecha (八女茶)

Located in the north of Kyushu, the southernmost of Japan's three main islands, the region around Yame city is home to Japan's famous yamecha (八女茶; tea from Yame). The Tsukushi Plain, and the basins of the two main Yame rivers, Yabe and Chikugo, in particular, are often shrouded in fog. Especially dense in the morning, it provides natural protection from sunlight and stimulates the teas to form a particularly large number of amino acids; rich in umami, teas grown in Yame are often referred to as "natural gyokuros" and can be quite intense. The rivers bring pure alpine spring water and cool, humid air into the terroir, and the stimulating weather conditions, with hot days and cold nights, even sometimes cover the tea bushes in snow during the winter months. The area around Yame also has an extremely high precipitation rate, with up to 2,400mm falling annually. This causes the tea fields, which are mostly located on mountain slopes with loose, sediment-rich soils, to be constantly washed through and drained. These harsh conditions allow the plants to become particularly resistant and contribute to the unmistakably full yamecha aroma.

The historical origin of yamecha dates back to 1423 with the work of Shuzui, the Zen master who introduced the Ming style of tea cultivation and processing to Japan following a stay in China. This method requires roasting the tea in a pot. It was not until the Edo period in the mid-19th century that the Uji method of tea production, which involves steaming and shading, gradually began to gain acceptance. The first senchas were produced only in small quantities and as luxury goods, followed by a gradual modernisation and the slow establishment of a tea industry from the different regions of Fukuoka, which were officially grouped together under the name Yamecha in 1925 to emphasise the special quality of the roasted and steamed green teas.

Today, Yame is considered one of the leading tea regions in the whole of Japan, alongside Uji, and routinely receives the highest awards in the country's most prestigious tea competitions. Yamecha won the prestigious MAFF Award for gyokuro from the Japanese Ministry of Agriculture, Forestry and Fisheries from 2001 to 2012 and also regularly received the same award in the sencha category.

Single Origin

This tea comes from the above mentioned tea field in Yame and is sourced directly from the tea farmer.

Organic Certification


Brewing Guide

2 heaped teaspoons per 200–300ml (60°C) water. Steep for 2 minutes. Suitable for several infusions.
For a more intense taste, we recommend increasing the temperature to 70–80°C and slightly reducing the infusion time.


High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

Purple Banko kyusus with ceramic strainers are ideally suited to bring out the beautiful amino acids in this tea. Alternatively, a black Tokoname kyusu can be used for a more neutral taste.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal. Alternatively, a cheaper, internally coated, airtight tea caddy can suffice.

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