Fukuoka matcha powder

Fukuoka’s Tea Heritage and Matcha Production

Fukuoka Prefecture sits on Kyushu island, where the Yame region has cultivated tea for over 600 years. A Zen priest named Eirin Suzui brought the first tea seeds from Ming Dynasty China in the early 1400s, planting them in Yame’s mountainous terrain. Today, this area produces about 45% of Japan’s Gyokuro while accounting for just 3% of the nation’s total green tea output. That concentration tells you everything about Yame’s focus on premium quality over volume.

Geography Shapes Flavor

Yame’s tea fields spread across gently sloping mountainsides in areas like Chikugo, Hirokawa, Ukiha, and Asakura. The region receives 1600-2400mm of rainfall annually, and morning fog blankets the fields regularly. These conditions protect tea leaves from harsh sunlight while maintaining high humidity. Temperature swings between day and night reach notable extremes, which stresses the plants in ways that boost amino acid production. The soil here is rich from river sediment deposits, giving tea plants access to minerals that influence flavor development.

Shade-Growing Techniques

Fukuoka matcha producers shade their tea plants for 20-30 days before harvest, using traditional methods that distinguish Yame tea from other regions. Some growers still use rice straw for shading rather than synthetic materials, which prevents overheating and allows better air circulation. This extended shading period increases chlorophyll content, creating that vivid green color you’ll notice in high-quality Yame matcha. It also boosts L-theanine and other amino acids by up to 40% compared to unshaded plants. The result? That thick sweetness and smooth mouthfeel Yame tea is known for.

Cultivars and Processing Methods

Yabukita makes up 77% of Fukuoka’s tea cultivation, chosen for its strong aroma and robust flavor. Growers also plant Kanayamidori, Okumidori, Saemidori, and Yamakai cultivars to create different flavor profiles. Hand-picking remains standard for premium Yame matcha, with workers selecting only the softest buds using the “one bud, two leaves” method. Leaves get steamed immediately after picking to halt oxidation and lock in nutrients. For Yame Dentou Hon Gyokuro, which holds Japan’s Geographical Indication certification, producers follow even stricter rules. These include natural tree shaping, no mechanical pruning, and traditional shading techniques. This rare tea represents just 0.013% of Japan’s total tea production.

Distinctive Taste Profile

Yame matcha delivers a well-balanced sweetness with rich umami and minimal bitterness. The high L-theanine content creates what tea professionals describe as a silky, smooth texture that coats your palate. You’ll taste deep vegetal notes without the astringency found in lower-grade matcha. The color stays bright green when whisked, and the powder dissolves easily without clumping. Yame Gyokuro has dominated national tea competitions for over 20 years, setting the price standard for premium Gyokuro across Japan. That consistent track record reflects the region’s mastery of cultivation and processing techniques refined over six centuries.