Yame Shincha First Flush Tea
Fresh grass, sweet vegetables and a floral note from the valleys of Yame, Japan's great gyokuro country.
Yame, in Fukuoka on the island of Kyushu, is best known for gyokuro. Its shincha, the first leaves of spring, is light and floral: fresh grass, sweet vegetables and flowers with a clean finish. Brewed in a kyusu at 75°C.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 34 mg in one serving (8 oz cup (240ml)), a concentration of 14.2 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Related gear
| Brewing method | Kyusu Teapot |
|---|---|
| Brew ratio | 1:83 |
| Dose & yield | 2.9g → 240g |
| Grind size | Whole Leaf |
| Water temperature | 167°F / 75°C |
| Target brew time | 0:45-1:15 |
| Serving | 8 oz cup (240ml) |
What you need
- 2.9 g loose-leaf green tea
- 240 g filtered water at 75°C
Required gear
Step-by-step protocol
- 0:00Warm the pot with hot water and pour it away, so the brewing water does not lose heat to cold ceramic.
- 0:10Add 2.9 g of leaf to the pot or basket, leaving room for it to open.
- 0:20Pour 240 g of water at 75°C over the leaf and cover. Start the timer.
- 1:20Remove the leaf or decant completely. Leaf left in the pot keeps extracting and turns the last cup bitter.
What it may be good for
The caffeine count
We list about 34 mg for an 8 oz cup.
Cooler for sweeter
If the first cup tastes sharper than you expected, let the water cool a few degrees and shorten the steep. A lower temperature brings out the soft, floral sweetness.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much tea is right for you.
Yame, in Fukuoka on the island of Kyushu, is best known for gyokuro. Its shincha, the first leaves of spring, is light and floral: fresh grass, sweet vegetables and flowers with a clean finish. Brewed in a kyusu at 75°C.
Origin & Story
Yame tea begins, by tradition, in 1423. The Zen monk Eirin Shuzui is said to have come home from Ming China with tea seeds, planted them in a village in what is now Fukuoka Prefecture, and founded the temple of Reiganji, which is still called the birthplace of Yame tea. The site is said to have been chosen because the scenery reminded him of Lingyan Temple in Suzhou, where he had studied, and a local village headman learned from him how to grow and make the tea.
Six centuries later Yame is best known for gyokuro, and more than 40 percent of Japan's gyokuro comes from here. The same farms also make sencha, and in spring they pick shincha, the first flush of the year. Kyushu is warmer than Kyoto, and its spring picking tends to start earlier.
The cup is soft and light: fresh grass, sweet vegetables and flowers, with a clean note at the end. It is a gentler, more perfumed tea than the shaded leaf the valley is famous for.
Brew about 3 g of leaf for 240 ml with water at 75°C and pour after about a minute. Keep the leaf moving between pots: new-season tea responds quickly, and a few degrees of water temperature change how sweet or sharp it tastes.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 78/100 |
| Acidity | 28/100 |
| Bitterness | 16/100 |
| Body | 52/100 |
| Aroma | 94/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Yame Shincha First Flush Tea?
One serving, 8 oz cup (240ml), contains approximately 34 mg of caffeine.
What temperature should I use for Yame Shincha First Flush Tea?
Target 75°C (167°F).
How long should Yame Shincha First Flush Tea be extracted?
Timing: 0:45-1:15. Method: Kyusu Teapot. Ratio: 12g leaves per Liter of water. Grind or leaf format: Whole Leaf.
Where is Yame?
Yame is a tea region in Fukuoka Prefecture, on the island of Kyushu. It is best known for gyokuro, and more than 40 percent of Japan's gyokuro is grown there.
Who brought tea to Yame?
By tradition, the Zen monk Eirin Shuzui, who returned from Ming China in 1423 with tea seeds. He is said to have founded the temple of Reiganji, now called the birthplace of Yame tea.
Who should avoid Yame Shincha First Flush Tea?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much tea is right for you. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Borosilicate Glass Teapot with Infuser
In this recipe: Teapot with room for the leaf to open
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