This wakoucha converts Koushun’s signature bright floral aroma into a powerful
bouquet of dark fruits and flowers, with a sweet and juicy taste to match.
This tea is rather versatile and can be brewed gongfu style (as per our recommendations) yielding multiple delicious infusions. It can also be enjoyed with more western-style brewing parameters, using a lower leaf to water ratio, and a longer brewing time.
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.
Meet the Producer
Moriuchi Chanoen (森内茶農園)