Nara (Yamato)
Held to be one of the oldest tea-growing areas in Japan. Output is small, but the cool highland climate produces good sencha and kabusecha, sold as Yamato-cha.
Land and climate
Centred on the Yamato plateau in the north-east of the prefecture, at 300–500 m. A wide day-to-night temperature range and frequent mist. Growth is slow, which concentrates the leaf.
How it is made
Mostly sencha and kabusecha. The altitude pushes harvest late — it starts about when other regions are finishing their first flush. Small volumes, often finished and sold by the grower.
Cultivars
What to look for
Rarely in large distribution; buy locally or online. Marketing leans on the history, but the character that matters is 'highland, late-picked': restrained aroma, modest astringency.