IBR0001 "YAMAKAI" (40g)
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Creamy like mayonnaise, grounded like mineral-rich soil. Yamakai — a Sencha unlike anything else.
Yamakai traces its lineage to a native Ibaraki cultivar, and that origin shows in the flavor. The aroma is unusual: creamy, rounded, with a richness that genuinely recalls mayonnaise — not in a jarring way, but in the sense of fat-soluble depth. Beneath that is a steady mineral quality, the kind that makes you feel the tea's roots in the earth.
Ishiyama Tea Factory handles the steaming and drying with care, letting the cultivar's native character come through. Bitterness is present, but umami is woven through it, holding everything together. Each cup tastes like a specific place.
Point
Yamakai shows its creamy, rounded aroma best when brewed gently. At 60°C the umami leads and the bitterness stays woven in the background, the way this Sashima cultivar is meant to taste.
If you don't have a temperature-controlled electric kettle or a thermometer, use the following method to cool the water to around 60°C.
- Boil water and transfer it to a teacup once.
- Wait about 5 minutes to allow the temperature to drop to around 60°C.
*The temperature drop will vary depending on the shape and material of the teacup.
How to Brew
- Prepare 120ml of water at 60°C.
- Put 4g of tea leaves in the teapot and pour in the hot water.
- After 120 seconds, pour slowly into your cup without shaking the teapot too much.
- The last drop from the teapot holds the fullest flavor of the leaves. Pour every last drop gently.
Reference
Far East Tea Club
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