Neither created by human beings nor cultivated artificially.
Born with stories to tell and pass on…
Growing wildly in the forest as their own source of life, untouched by human hands. People in the past relished the original aroma and flavor of tea nurtured by mother earth, without fertilizer and pesticide.
When entering the mountains, the Miyazaki mountain priest would make a fire, pick a tea tree branch that grew there, roast it, put it in a medicine can, and infuse hot water before drinking it. This is the beginning of the ritual of visiting and working in the garden of the gods. This is a way of saying how to drink Yamacha in this region.
Pesticide & Fertilizer-Free
Growing wild and naturally in the mountainous area in the middle of Kyushu.
It is said the origin of tea is in Mengla County of Yunnan Province, China, a mountain range at an altitude of around 1,000M, where only 4.37% of the land is flat. As tea was not meant to grow naturally in fields, tea cultivation in farms requires fertilizers and pesticides.
"Ichi no Gen," the first chapter of "The Classic of Tea," indicates that "The quality of tea leaves, the natural growth of the mountain wilderness comes first, planted in the farm is second." Since ancient times, tea has been a plant that grows naturally.
Tea Master - Yōichi Kōrogi
16-time winner of the Minister of Agriculture, Forestry, and Fisheries Award.
Gold Prize of Japanese Tea Selection 2020 Paris.
Yamacha is made by tea master Yōichi Kōrogi, who transforms tea leaves into tea with its original aroma, flavor, and color. Utilizing the ultimate skill and technique to explore tea's original formation and taste to bring out the genuine value of Yamacha.
Yamacha is the blessing of nature itself.
Please relish its original aroma and flavor, originating from the primitive mountains.
Kamairi - Traditional Tea Roasting Technique
The traditional method of making Yamacha is chosen to enhance its aroma. The Kamairi technique is a time-honored process of making tea in this region, where natural tea leaves are hand-picked and roasted without steaming. This is the same approach used when tea was initially introduced to Japan.
Original tea is made with a traditional technique passed on from ancient times, bringing out its genuine flavor. The tea leaves that have received plenty of sunlight are harvested in the fall and winter. Please enjoy its unique aroma and natural sweetness that can only be found in Yamacha.
Harvest Area
Yamacha is the blessing of the mountains. Like wine or whiskey, tea grows differently in different harvest areas depending on the climate, soil type, and surrounding vegetation. Each pack of Yamacha is clearly labeled with its harvest area, year, and production location. Welcome to launch an exploration of the palate and taste the differences between the locations and years of harvest.
