Six visitors from the United States are touring Yame’s tea farms and production facilities through a Fukuoka Prefecture export-promotion project. They include New York restaurateur Rocco DiSpirito, who came to learn about Japanese tea for his menus. The group heard how tea is grown, compared sencha varieties and visited a factory. The project began in 2025 and aims to communicate the appeal of tea brewed from leaves, including sencha, whose exports trail matcha. The visitors are scheduled to stay until Oct. 30, 2026. Source: TVQ News / Fukuoka Prefecture
Photo: TVQ News
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