An excellent Shincha, plucked on the very first days of harvest. This tea comes from a tea garden in Yame City that has been conceived as a prefectural pilot project and set up between 1969 and 1973. It is considered very suitable for tea growing, as fog covers the gently sloping mountains; naturally shading the tea and thus giving it a sweeter, richer taste.

Beautiful Shincha from Yame for the start of autumn. After harvesting in May, the tea is processed into Aracha (unfinished tea) and then deep-frozen. In autumn, it is processed into Shiagecha (refined tea) and is thus available as fresh tea in October. Kuchikiri is the start of the 10th month of the traditional lunar calendar.

Extraordinary handrolled Shincha. This tea was produced in hand rollong (Temomi) technique preservation training in Fukuoka prefecture.

The tea garden is situated in Hirokawa within Yame district.

Temomicha - a hand-rolled tea. This is rare in Japan, as the tea production is mostly mechanised. After steaming, the tea is produced on a type of heated table. This procedure can last for up to seven hours and requires great attention and care. Thus are produced very small quantities of tea of outstanding quality.