TAKAKI AKIHITO

A Leading Voice In Yame

Takaki san was born in 1973 in Hoshino Village, Yame (Fukuoka prefecture). He graduated from Yame High School and studied business and management for 7 years at Vancouver, Canada. As the first son of Takaki Green Tea Farm he naturally took over his family business in 1999 from his father.

His dynamism, the excellence of his products and love of his area have raised Takaki san to the position of leading voice among young tea producers in the Yame area. His green tea has won some of the highest national awards during the recent years and many will follow in the coming years we are sure of that !

100 Years Expertise

An Incredible Knowledge Of The "Terroir"

In Takaki san's own words: "We believe that the foundation of making excellent tea is more than anything else in making good soil. We encourage the making of soil using traditional organic fertilizer and compost. We are committed to obtain a gentle mild sweet taste.

Regarding gyokuro cultivation in particular, we started cultivation 100 years ago and high-grade tea is our area of expertise. Even in pest control, we are working on special cultivation that requires only a minimum of chemical spraying.

In addition, we are also working on cultivating green tea for exporting to Europe. We cultivate tea based on the same standards as those approved in the EU, which are several times more strict than the Japanese agricultural chemical standards."

THE YAME REGION

An Ideal Climate

The most renowned plantations in Fukuoka prefecture are located in Yame area. Yame City is in a vast expanse of plain in Chikushi Region (Chikushi Plain) in the south of Fukuoka Prefecture.

Chikushi Plain is blessed with an ideally wonderful climate and fertile soil conditions for agricultural production.

In particular, the area ranging from Chikugo River basin to Yabe River basin (called as Yame Region) has produced green tea for centuries.

Thanks to the area's particular soil, most of the green tea produced in this region has a full-bodied taste and a remarkable sweetness.

Morning mists and river fogs are very frequent. Curtains of fog wrap green tea plantations, properly blocking sunlight.

This helps generating more amino acids (including theanine, glutamic acid, arginine, etc.) within the tea leaves.

In addition, Yame enjoys an inland climate－high temperature during daytime and very low temperatures at night.

Finally, the region receives an annual rainfall of 1,600 mm to 2,400 mm. These features are ideal for green tea production.

THE TEAS OF TAKAKI SAN

Rarest Among The Rare Gyokuro

Gyokuro from our 100-years-old tea plantation has a deep taste that brings out its long history. Even in Hoshino village that boasts the largest production of Gyokuro in Japan, our traditional breed "Dentou Hongyokuro" is very rare and its taste is clearly distinct from other gyokuro.

By blending “Tousui” cultivar, that has naturally a strong umami taste like all gyokuro, and the “Oku midori” cultivar that possesses a rich taste, we were able to develop a deep and unique flavor that cannot be found anywhere else.

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HAKUSEI

Premium White Tea

ORGANIC: No WEIGHT:

An exclusive premium white tea from Yame. Sweet, umami-packed, low in caffeine and with high contents of amino acids. Prepare it like a sencha, enjoy it like a gyokuro!