The large tea plantations (70ha) spread over gently sloping hills are a major production area for Yame tea, a leading brand from Fukuoka. The tea fields, created by developing 103ha of mountain forest, are a symbol of Yame City. The view from the observatory at the top is stunning, resembling a carpet of green velvet. Tea picking takes place from April to mid-May, but the best time to enjoy the scenery of the tea fields is from August to March. Visitors can also enjoy Yame tea and Yame tea-flavored soft serve ice cream at the observatory’s cafe “Green Monster” while taking in the view of the tea.
Kakuda Seicha, nestled in the forests of Oku-Yame, is a tea producer that manages the entire process from cultivation to manufacturing and sales. In this program, you can learn about Oku-Yame tea using all five senses. Initially, you’ll learn about the tea leaf processing steps through a video. Then, you’ll taste seven unique single-origin teas and create your own original blend of green tea. While green tea is usually blended to ensure consistent taste and quality, single-origin tea allows you to experience the unique taste (terroir) of a single farm and variety. Enjoy the wide range of aromas, flavors, and tastes.
Yame City has won the Production Area Prize for the best tea of the year for 23 consecutive years in the Gyokuro category at the National Tea Appraisal Competition. Additionally, “Yame Traditional Hon Gyokuro,” which adheres to strict cultivation standards, was the first Japanese tea to receive the geographical indication (GI) protection system from the Ministry of Agriculture, Forestry, and Fisheries, indicating its highly esteemed quality.
In the legendary Hyugami gorge, which is said to have attracted the gods of Hyuga due to its beauty, lies Japan’s largest heart-shaped rock. Ringing the “Bell of Happiness” located there might just fulfill your romantic wishes. This enchanting spot is steeped in myth and is a beloved destination for those seeking love or simply wishing to experience the magic of a place touched by the divine.
This half-day program allows you to easily enjoy and experience the food culture of the satoyama (rural forested area). It includes a “Satoyama Lunch” where you can taste the seasonal harvests such as bamboo shoots in spring, tomatoes and bitter gourd in summer, and taro, mandarins, kiwi, and strawberries from autumn to winter. Additionally, you will have the opportunity to make “handmade konnyaku,” a hospitality dish representative of Oku-Yame, using traditional methods that are gradually being lost. Through this konnyaku-making experience, you can immerse yourself in the richness of Oku-Yame.
Dago-jiru is a miso or soy sauce-based soup containing hand-torn dumplings made from wheat flour dough, with a variety of seasonal vegetables such as carrots, daikon radish, taro, and shiitake mushrooms; the ingredients vary by household and restaurant. The term “dago” refers to “dango” in Kumamoto dialect, but “dago-jiru” or “dango-jiru” is enjoyed throughout the Kyushu region.
Kurogi Grand wisteria, with an age exceeding 600 years, is designated as a natural monument of Japan. Located at the Susanoo Shrine, the wisteria features an extensive trellis that spreads over approximately 3,000 square meters. Each year around mid-April, it blooms, displaying hanging clusters of purple flowers that exceed one meter in length.
At “Pooh-san’s Strawberry Farm,” you can enjoy a variety of strawberries, including the popular and sweet “Amaou” brand known for its large size. The farm uses multi-tiered elevated cultivation, making it accessible and enjoyable even for small children. Additionally, the pathways are covered with sheets, allowing for wheelchair access and ensuring that footwear remains clean. The farm is open annually from January to early May.
In modern times, konnyaku is a common and affordable food ingredient available in supermarkets, but in the past, it was customary for households in mountainous areas like the Tachibana region of Yame City to make konnyaku from scratch. The traditional method involved boiling and mashing konnyaku yam, mixing it with lye extracted from wood ash, and then heating it to solidify. Although wood ash is no longer used, there are experiences available where participants can learn how to make safe, handmade konnyaku under the guidance of local mothers.
The former Ouchi Residence in Shiraki-no-sato, an old private house in the mountains of Tachibana town, is the birthplace of Chozo Ouchi, a politician who worked for friendly relations between Japan and China from the Meiji Era to the early Showa Era. At one time, the house was on the verge of being abandoned, but the preservation group for the former Ouchi Residence, led by local residents, has worked to preserve the house and restore it to its current state. Now designated as a cultural asset by Yame City, it has become a center for people to interact and inherit the culture of the area.
