Kabusé Yame Sencha Okumidori

Shaded Sencha Yame

A Japanese sencha from the renowned Yame region in Fukuoka Prefecture, in the north of Kyushu. The tea leaves come from the Okumidori cultivar. The evenly shaped, dark green leaves have a refreshingly sweet aroma. Bushes were shaded for 10 days. The deep green infusion has a full-bodied, rich, and slightly oily flavor, in which the umami takes on a slightly salty character.

How to brew Sencha Yame

These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 70–75 ᵒC for 20 seconds and in the following three infusions, you steep the leaves for 20, 30, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. 

Okumidori

is a Japanese tea cultivar developed in Shizuoka Prefecture and registered in 1974 as a late-budding variety that helps growers avoid the risk of spring frosts. It is prized for its delicate, rounded character with pronounced sweetness, deep umami, and lower astringency. In the cup, it often offers a full body, a smooth texture, and notes of young green leaves, seaweed, and sweet cream. Thanks to its balanced profile, Okumidori is often used to produce high-quality sencha, gyokuro, and matcha, where it combines intense flavor with elegant delicacy.