A region built on gyokuro
Yame, in Fukuoka prefecture in the north of Kyushu, has a shading tradition that predates modern Uji by several decades. Many experts consider Yame gyokuro the best in the world, and it is the same command of shading, leaf selection and processing that determines the quality of the matcha the region makes.
The Yame fields sit on north-facing slopes between 200 and 500 metres, which cuts direct sun exposure. Shading is done with fibre netting or, in the most traditional cases, with tamo (rice straw mats), which filter the light unevenly and create shifting shade that some growers consider better than uniform netting.
Cultivars y perfil sensorial
Saemidori is the dominant cultivar in Yame. Developed in 1997 by the Kagoshima and Miyazaki agricultural research centre, it has a particularly fresh, enveloping profile, with notes of young pea and sea air. «Sae» means bright, and that is literally the best description of its colour when it is processed properly.
Yame matcha is less astringent than Uji, with pronounced sweetness and an aroma that leans floral rather than vegetal. Tasted alongside a premium Uji, Yame tends to score high on aroma and sweetness but slightly lower on umami and length.
Where to find it
Yame matcha is hard to find outside specialist shops. Tesuko (tesuko.com) is one of the few Spanish retailers offering it with specific traceability, and it ships across Europe. Volumes are small and international demand is high, which keeps prices up: in Spain, where we buy our samples, a first-harvest Yame costs between €28 and €45 for 30 g.