Ao-Sora Sencha

Ao-Sora Sencha
Ao-Sora Sencha
Ao-Sora Sencha

Ao-Sora Sencha

Regular price $22.00
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  • 50 grams
  • Single Origin | Single Cultivar
  • Ships from the United States
  • In stock, ready to ship
  • Inventory on the way
Shipping calculated at checkout.

This sencha was made from a Taiwanese cultivar called Chin Hsin Da Pa which is famously used to make Bai Hao Oolong. Brought to Shizuoka, it yields an extremely unique sencha that is soft, creamy and smooth.

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: Chin Hsin Da Pa

Region: Honyama, Shizuoka

Producer: Moriuchi Chanoen

Harvested: May 12, 2022

Elevation: 100m

Picking: Handheld Machine

Brewing Instructions

Tea/Water Ratio

2g per 50ml of water
(.07oz per 1.7oz)

Water Temperature

75º C (167ºF)

Brewing Time

60 seconds

Meet the Producer

Moriuchi Chanoen (森内茶農園)

Cultivar: Chin Hsin Da Pa

Pronounced ‘Sei Shin Tai Pan’ in Japanese, this Chinese cultivar is famous for its use in Taiwan as the most popular cultivar for making Bai Hao oolong, also known as Eastern Beauty or Dongfang Meiren, a heavily-oxidised, bug-bitten oolong. This cultivar was selected for use by the Tawainese tea research institute which was set up by Japanese authorities during their occupation of Taiwan.

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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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