Yamato-cha: Aromatic Tea of the Nara Highlands

Yamato-cha is a historic Japanese tea grown mainly in the Yamato highlands of eastern Nara. Because it grows in mountains with high elevation and a wide gap between day and night temperatures, it carries both a clear fragrance and a deep umami. Enjoyed as sencha and roasted tea, it is essential to Nara tables and traditional sweets alike.

Highlights

The appeal of Yamato-cha lies in the rich aroma nurtured by the cool climate and mist, along with a mellow aftertaste. The mountain scenery of spreading tea fields is beautiful, and in the season of fresh greenery the slopes turn a vivid green. In growing areas such as Tsukigase and Tawara, some facilities let you taste tea while gazing at the fields and enjoy how the flavor changes with the brewing. It is also used in sweets and puddings, broadening the range of Nara souvenirs.

Enjoying the Seasons

From spring into early summer is the new-tea season, when you can fully savor the fresh fragrance of young leaves. In summer a cold brew is crisp and clean, while in autumn and winter warm sencha or roasted tea heats the body. Some growing areas offer tea-picking experiences, and visiting in the green season to combine a stroll through the fields lets you enjoy Yamato-cha all the more.

Access and Basic Information

The growing areas spread across Tawara and Yamazoe in eastern Nara, plus the Tsukigase and Uda areas. You can also buy the leaves at tea and souvenir shops around Kintetsu Nara Station and take a break at a cafe. Stored sealed in a cool, dark place, the leaves keep their aroma longer.

A Quick Tip

Brewing sencha slowly with slightly cooler water brings out more of its umami and sweetness. When you want to enjoy a toasty flavor, choose roasted tea, which also pairs well with meals.