Maison Yame · 八女 · Fukuoka, Japan

Japan's most awarded gyokuro region.

Single origin. Grown under shade in the mist of Oku-Yame, then stone-milled to an even green. A ceremonial usucha for hotels, tearooms and cafés.

The Maison

A single hillside in Fukuoka, in a tin made for the rooms that ask for the very best.

The Garden · 奥八女

Grown in the mist of Oku-Yame.

Yame reaches up the Yabe River valley in southern Fukuoka. In the steep villages of Kuroki, Jōyō, Yabe and Hoshino, together called Oku-Yame or "deep Yame", heavy rainfall and a wide day-to-night swing pull mist over the leaf. The mist softens the sun, and the leaf holds on to the theanine that becomes umami. Gyokuro and tencha are shaded some twenty days before picking.

Sources: Fukuoka Prefecture · Hoshino-mura. "Oku-Yame" is a regional name, not an administrative district.

Terraced rows of tea running down a mountain valley, cedar forest above — photographed at origin.
The Fields · 自園 Photographed at origin, in the fields we source from

Where · 八女

Southern Japan, in the hills of Fukuoka.

Yame sits on Kyushu, in the south of Japan, up the Yabe River valley about an hour inland from Fukuoka city.

The finest leaf comes from the four mountain villages of Oku-Yame:

Kuroki · 黒木 Jōyō · 上陽 Yabe · 矢部 Hoshino · 星野

Yame, Fukuoka, Japan · approx. 33.2°N, 130.6°E

1423 MAISON · YAME YM
ILLUSTRATIONThe Seal, est. 1423
I

Heritage · 1423

Six centuries, said to begin in 1423.

Yame tea is traditionally said to date to 1423, when the Zen monk Eirin Shūzui returned from Ming China and gave tea seeds and technique to a landholder at Kasahara, in what is now Kuroki.

The temple he founded, Reiganji, is honoured as the birthplace of Yame tea; in 2023 the region marked 600 years. Every official record presents this as tradition rather than documented fact, so that is how we tell it.

Sources: Fukuoka Tea Council · City of Yame · MAFF.

The Distinction

25yrs

Ranked Japan's top gyokuro-producing region for twenty-five years running. Production-Area Award, gyokuro division, 79th National Tea Competition, 2025.

GI-Protected originYame Dentō Hongyokuro · Registered Dec 2015 · MAFF No. 5

Sources: Fukuoka Tea Council — competition record · Fukuoka Prefecture (79th, 2025) · MAFF GI Register No. 5

What we are trying to get right is simple. The bowl you serve in New York should taste like the bowl we drink here.
Maison Yame

The Craft

Straw-shaded. Hand-picked. Stone-milled.

Rows of tea sleeping under black shade cloth in the weeks before picking — photographed at origin.
The Shading · 被覆 Weeks under black cloth before the pick. Photographed at origin

The Harvest · 摘採

One pass, at the peak.

When the flush peaks, the rows are taken in one pass, only the tender top leaves. The GI gyokuro is still picked by hand; the tencha rows ride the machine within hours of their moment, because freshness begins in the field.

FILM · AT ORIGINAcross the rows
FILM · AT ORIGINOnly the top flush
ILLUSTRATIONWhisked to Order
II

The Leaf

The old way, kept.

In Hoshino the gyokuro gardens are still shaded under wara-ōi, woven rice-straw, and still picked by hand. Those are the practices behind the GI-registered "Yame Dentō Hongyokuro."

The GI protects the gyokuro; the same shade-grown care carries into our tencha for matcha, slowly ground on granite stone mills, which keeps the powder fine and the colour bright. Yame works across a small family of cultivars.

SaemidoriOkumidoriGokōSamidoriYabukitaAsatsuyu

Sources: Hoshino-mura · Fukuoka Tea Council · MAFF GI Register.

The Cup · House Tasting Profile

What the room tastes.

Umami

Deep and brothy. That is the shaded leaf's theanine, and you get it on the first sip.

Sweetness

Soft, marine and long. No sugar in it, just leaf grown slowly in mist.

Astringency

Very little. Milled fine on stone, and it whisks up to a proper foam.

2 g sifted 70 ml water 80 °C, not boiling 15 s whisk, loose “M” strokes
Fresh spring tea buds, vivid and backlit, filling the frame — photographed at origin.
The New Flush · 新芽 Spring buds on our rows. This is what becomes the tin

A Portrait · 60 Seconds

ILLUSTRATIONThe Commercial Tin
III

The Tea · For Service

An object, made for your service.

A ceremonial-grade usucha in professional tins for hotels, lounges and cafés. Your team gets the same green in every bowl, and a supply line that holds.

  • GradeCeremonial usucha · single origin
  • FormatCommercial tins · net weight & case pack per order
  • Opening orderSmall first orders welcome; scales as you grow
  • Lead timeIn-stock grades dispatched promptly, door-to-door
  • SamplesComplimentary to qualified venues, with the spec sheet
  • DocumentationResidual-pesticide analysis & certificate of origin (EN)

In premium hospitality the cost of a bowl is a small fraction of its menu price, so the room tends to choose on provenance and consistency rather than price.

The Cap

The Trim

The Seal

For Buyers

Why beverage directors choose Yame.

i

A region with a record

Top gyokuro-producing area for 25 years running (79th, 2025). The competition record is linked below, so you can check it.

ii

Legally protected

"Yame Dentō Hongyokuro" is a Geographical Indication, registered in 2015 and enforced by Japan's MAFF. It works like a wine appellation.

iii

Built for hospitality

Stone-milled for an even pour and packed for service, so each tin tastes like the last.

We are taking on our first North American accounts now: hotels, lounges, restaurants and cafés.

FILM · AT ORIGINPicking, on the hillside

The House · 人

A house with a person behind it.

Maison Yame is small on purpose. I read and answer every enquiry myself, and every tin ships from Japan through our logistics partner NEXUS, based in Ookawa, Fukuoka, about half an hour from the gardens.

Every photograph and film on this page was taken at origin: the shaded rows, the new flush, the pick on the hillside. As we confirm each season's growers, I will introduce them here by name, with their fields.

Taiichi Wada, Maison Yame

The Supply Line · 物流

The road is part of the recipe.

Matcha does not keep. Light, oxygen and heat dull the green within weeks, so we handle the journey the way we handle the tea: sealed at origin, kept dark and cool, and never left sitting anywhere.

LOGI BOX®︎ — packed, flown, servedWatch the full film by NEXUS GLOBAL →

Correspondence

Request an introduction.

For hotels, lounges, restaurants and high-end cafés in North America. Tell us about your service and we'll send grade details and a sample.

Direct
[email protected]
Behind it
Maison Yame — single-origin Yame tea, sourced in Fukuoka
Origin
Grown in Yame, Fukuoka · international logistics by NEXUS GLOBAL

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