Yame Sencha

$ 7.00 $ 22.00


Stay tuned as I look to restock with the new Spring harvest!!!

Feel free to email me if you have questions or suggestions with respect to the Sencha I carry


Sencha is probably Japan’s most popular tea, and because of that, it comes in a wide range of quality and grades and is predominantly machine-harvested and produced in large processing plants that mix tea from multiple tea gardens.

The Kurihara family is uncommon in that they both grow their own tea in their family tea garden as well as having a processing facility on site where they have total control over the teas they produce. Thanks to their dedication, skill, and ideal growing environment, they have won multiple awards for tea craftsmanship in Japan and internationally.

Yabe Village is a tiny tea producing community in Yame. Of the tea-producing regions in Japan, Yame is the highest in elevation. The extremes of hot and cold temperatures between night and day cause the tea plants to release flavorful compounds to help them cope with the climate. This adds to the complexity and richness of the tea.

This sencha is ichibancha, or first flush, tea. The tea plants have stocked up lots of nutrients over the dormant season. In the spring, their first growth of leaves is vibrant, energetic, and full of flavor, making the tea produced with these leaves highly prized.


  • Origin: Yabe Village, Yame, Japan
  • Grower/Teamaster: Kurihara Family
  • Elevation: 680m (2230ft)
  • Harvest Date: May 2014 (ichibancha, or first flush). Stored until sold in nitrogen-packed vacuum packaging at controlled temperature for freshness.
  • Cultivar: Yabukita
  • Cultivation: Natural (Organic, no cert.)
  • Processing Notes:  Made using last season’s Shincha. Steamed in the Asamushi style, which is a short steaming period of 20-40 seconds.
  • History/Pedigree: Most Sencha is created from steamed, rolled, and dried raw tea material (called aracha) from many different areas to create a desired flavor or other goal. Single-origin sencha, like Yame Sencha, have a strong sense of terroir and allow us to clearly know the provenance of the tea.

Brewing Suggestions1:

  • Water: 160-175˚F
  • Tea: 2g per 4oz of water (a level 1 tsp2)
  • Steep: 1-2 minutes, resteeping up to 4 times.

Tasting Notes:

Sweet grassy flavors, light and smooth textures, sweet potato notes and a fresh, clean finish.


1 Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the quantity of tea per oz of water. I actually use 4g per 4oz of water as I like the stronger flavor of a higher tea to water ratio. For temperature, 160˚ gives a grassy, sweet, fresh balanced profile while 175˚ brings out fuller flavors with more pronounced notes. For a sweet, light delicate profile, you can try it as low as 140˚. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping.

2 Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size.

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