Tucked away in the quiet hills of Yame, Fukuoka (八女・福岡), a small group of tea farmers have been perfecting their craft for centuries.
To the untrained eye, these lush valleys might seem like any other part of Japan’s countryside — but to tea lovers, Yame is sacred ground.
Here, the air carries a cool mist in the morning, the soil is rich from ancient volcanoes, and generations of growers have mastered the balance between nature and patience. This is where our Koha Matcha is born a vibrant green powder that embodies precision, purity, and calm energy in every sip.
1. The Perfect Growing Conditions
Yame sits inland, surrounded by gentle mountains that trap moisture and fog. Each morning, a soft mist rises from the rivers and blankets the tea fields shielding the delicate leaves from harsh sunlight.
This natural “fog curtain” slows the plant’s growth, allowing it to develop deeper chlorophyll and amino acids, particularly L-theanine, which gives matcha its signature sweetness and umami depth.
The result is a richer, creamier, and rounder taste the kind that feels almost buttery on your tongue, leaving a hint of sweetness that lingers after every sip.
The soil, dark and volcanic, adds its own quiet contribution: minerals that enhance the leaf’s vibrant green hue and the gentle nuttiness Yame is famous for.
It’s not just about farming it’s about listening to the land. In Yame, even the fog becomes an ingredient.
2. A Unique Flavor That’s Instantly Recognizable
There’s a reason Yame matcha has quietly become the choice of tea masters and modern cafés alike.
It’s balanced, smooth, and full of umami with none of the bitterness that sometimes puts newcomers off traditional matcha.
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Smooth & Balanced: Naturally creamy, with a gentle nuttiness reminiscent of roasted chestnuts or white chocolate.
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Rich Umami: Deep, savory layers that unfold slowly like broth made by the forest.
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Low Bitterness: A mellow, rounded finish that makes it approachable whether you whisk it straight or pour it over ice.
Unlike some matcha that demands discipline to enjoy, Yame invites you in.
It’s elegant but never intimidating the kind of matcha you can sip slowly on a Sunday morning or blend into a silky oat latte and still taste its depth.
3. The First Harvest Advantage
Every year in Japan, farmers await the Ichiban-cha (一番茶) — the first flush of spring.
It’s a brief, magical window when the tea leaves awaken after a long winter’s rest.
In Yame, this first harvest is handled like gold.
Farmers cover the tea bushes for about 20 days before picking, shading them from direct sunlight.
This process triggers a surge in L-theanine and other amino acids, intensifying sweetness and minimizing bitterness.
Then comes the slow growth of early spring the cool air forces the leaves to mature gradually, packing them with flavor, antioxidants, and that vivid emerald tone we love.
When these leaves are finally hand-picked, steamed, dried, and stone-milled, they become something truly rare — a matcha that’s richer, smoother, and more layered than any later harvest.
It’s not just tea — it’s the taste of the season’s first life.
4. Meet Koha: Yame’s Essence in a Jar
Our Koha Matcha is a celebration of this craftsmanship.
Sourced directly from small family farms in Yame, Koha captures the full spirit of the region — soft, deep, and full of quiet confidence.
Open the jar, and you’ll see a luminous green powder, so fine it almost floats.
Whisk it, and a creamy froth forms, releasing a nutty-sweet aroma that hints at spring rain and toasted grains.
Taste it, and you’ll notice:
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The texture is velvety — it glides over your tongue.
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The flavor is layered — sweet at first, then umami, with a whisper of cocoa and hazelnut.
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The finish is long — calm, grounded, and deeply satisfying.
Koha isn’t just for traditional tea ceremonies — it’s for your daily moments of focus and flow.
Whether you’re whisking it in silence or mixing it into creative drinks, every sip carries the essence of Yame’s slow-grown excellence.
5. The Spirit of Yame
What makes Yame truly special isn’t just the land it’s the people.
Farmers here still harvest by hand, protecting their craft with the same care their ancestors did. Many of them come from families who have grown tea for over a hundred years.
They speak of matcha not as a product, but as a living thing something to be grown with intention, and shared with gratitude.
This philosophy aligns perfectly with Satori’s belief: that every sip of matcha should bring you a little closer to mindfulness — to stillness in motion.
Taste Yame’s Calm
Koha Matcha is now available at satoriteahouse.com.au.
Crafted from the first harvest of Yame, Fukuoka, it’s a bridge between centuries of Japanese craftsmanship and the modern ritual of self-care.
Whether you’re a long-time matcha drinker or just beginning your journey, Koha invites you to slow down, sip deeply, and discover why Yame has become Japan’s most talked-about matcha region.
