Yame Gyokuro

**Brewing gyokuro correctly:** The critical difference from sencha — gyokuro is brewed at 50–60°C (not boiling) in tiny 30ml cups. The low temperature extracts theanine (the calming amino acid) without extracting tannins. Using boiling water destroys gyokuro. **What to buy:** Farm-direct hand-made gyokuro (100g, around ¥3,200) is typically priced below Tokyo department store equivalents. Ceremonial grade (toku-jo) is rarely available but worth the premium when offered. **Harvest season:** The first flush (ichiban-cha) runs May 1–10. This is when to visit if possible. Prices are highest but quality is unmatched. Second flush (May 20–25) is slightly more affordable with 90% of the flavor. **Combine with:** Yame Hachiman-gu Shrine has a 500-year-old stone torii. The cedar forest behind the main hall is one of the most quietly atmospheric spots in Fukuoka Prefecture.