27/05/2026
【 日本抹茶風土巡禮 ：福岡八女 】
很多人認為宇治產區是抹茶的天花板，但如果要論極致的『旨味』，不少茶師的首選其實是福岡八女。
當宇治抹茶在茶評會上橫掃獎項時，八女的茶農選擇了另一條路。
他們把生產「傳統本玉露」的最高規格遮光技術，直接應用在碾茶（抹茶原料）的栽培上。
這份堅持，讓八女抹茶在「覆い香」與口感的濃郁度上，擁有無法撼動的地位。
( 截至 2025 年，八女市已連續 25 年霸榜全國茶品評會玉露部門的「產地賞」 )
▫️品種與風味特徵
八女偏好「冴綠 (Saemidori)」與「奧綠 (Okumidori)」品種
在極致的遮光條件下，茶葉轉化出極高的氨基酸含量
口感： 幾乎不苦澀，有如絲綢般的茶湯黏稠度
風味： 飽滿、濃郁，如高級昆布高湯般的醇厚旨味
無論是在茶室品飲，或是追求濃郁抹茶的商業空間，八女抹茶的深邃底蘊和存在感，都很難被取代
今年八月，悠寂庵合作的八女茶園，特別為我們保留了四款「單一品種」的抹茶
經過時間靜置熟成的春茶，會有什麼樣的風味表現，我們都十分期待
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【 Japanese Matcha Terroir Series: Yame, Fukuoka 】
While many view Uji as the pinnacle of matcha, when it comes to the ultimate expression of ”Umami,“ Yame is often the premier choice among tea masters.
As Uji swept awards at tea competitions, the artisans of Yame chose a different path. They took the rigorous shading techniques traditionally reserved for ”Hon Gyokuro“ and applied them directly to the cultivation of Tencha (the raw material for matcha).
This dedication gives Yame matcha an irreplaceable standing in both its ”Ooika“ (the noble shaded aroma) and profound richness.
( As of 2025, Yame has clinical won the ”Area Award“ in the Gyokuro division at the National Tea Competition for 25 consecutive years. )
▫️ Cultivars & Flavor Profile
Yame highly favors the ”Saemidori“ and ”Okumidori“ cultivars. Under extreme shading conditions, the tea leaves synthesize exceptionally high levels of amino acids.
Mouthfeel: Zero harsh astringency, boasting a velvety, silk-like viscosity.
Flavor: Full-bodied and intense, with a rich, savory Umami reminiscent of premium kombu broth.
Whether experienced as a mindful brew in a tea room or utilized as a robust flavor foundation in high-end commercial spaces, the deep resonance of Yame matcha remains unmatched.
This August, our partnered heritage estate in Yame has exclusively reserved four distinct ”Single-Origin“ matchas for YoChiEn.
We are filled with anticipation to see how this spring harvest will evolve and express its flavor character after months of quiet aging and maturation.
