Honyama Koushun Bihakkocha

Honyama Koushun Bihakkocha

Regular price $35.00
  • 50 grams
  • Single Origin | Single Cultivar
  • Ships from the United States
  • Low stock - 1 item left
  • Inventory on the way

This micro-oxidised tea is bright and creamy with a soft and silky texture. It is incredibly aromatic, making full use of the famous floral bouquet of the Koushun cultivar.

A rather recent development, bihakkocha (微発酵茶 - micro-oxidised tea) is a term used to describe a few newly developed Japanese teas. Most commonly, it refers to very lightly oxidised oolongs such as this one, produced in the style of Taiwanese Baozhong (sometimes called Paochung).


Of Shizuoka's many tea-growing regions, tea from Honyama is praised for its transparent and elegant taste, deriving from the mineral rich soil and the subtle, natural shade of fog and mountains. Tea grown on the slopes that border the Abe and Warashina Rivers, which flow through Shizuoka, is said to be Honyama tea. Along with the neighbouring region of Kawane, Honyama tea is often grown at a higher elevation than most other Japanese teas. Tea from this region has been grown and revered for centuries, and has even been presented as tribute to the Emperor by order of Tokugawa Ieyasu in the Edo period. Typically unshaded and lightly-steamed, honyamacha is known for its clear, crisp taste, and distinctive aroma, known as yama no kaori (山の香) or mountain aroma.

Cultivar: Koushun

Region: Honyama, Shizuoka

Producer: Moriuchi Chanoen

Harvested: June 11, 2021

Elevation: 150m

Picking: Handheld Machine

Brewing Instructions

Tea/Water Ratio

4g per 100ml of water
(.14oz per 3.4oz)

Water Temperature

95º C (203ºF)

Brewing Time

45 seconds
(+10 seconds for subsequent infusions)

Meet the Producer

Moriuchi Chanoen (森内茶農園)

Cultivar: Koushun

Derived from a 1970 cross between Kurasawa and Kanayamidori, Koushun has grown popular among drinkers of single cultivar teas since its registration in 2000.

It is famous for its unique and powerful floral aroma which is remarkably strong and distinct from that of Yabukita. This aroma makes it ideal not only for light-steamed sencha, but also for production as oxidised teas, such as oolongs and black teas.

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We're working with small tea farmers who are passionate about their craft, and working towards a goal⁠—whether it's to preserve and perfect age-old traditions, to experiment and push the boundaries of Japanese tea, or to create a more sustainable and biodynamic future for the industry. 
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