This tea flight showcases three green teas from one of Japan’s most prized tea regions: Honyama, Shizuoka. Unlike the sunny flatlands of Shizuoka, which produce a lot of Japan’s mid-to low-grade sencha, the mountainous region of Honyama produces tea praised for its transparent and elegant taste, deriving from the mineral rich soil and the subtle, natural shade of fog and mountains.
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.
This sample set contains two senchas and one kamairicha from the same producer, representing both Honyama’s past and its future:
Honyama
Matsuba Sencha
This yabukita sencha was grown amongst the mountains of Honyama, giving it a crisp, invigorating taste reminiscent of a cool mountain breeze.
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.
Hailing from the Uchimachi sector of Honyama, Matsuba is the perfect gateway to this classic style of sencha.
Honyama
Ao-Sora Sencha
This sencha was made from a Taiwanese cultivar which is famously used to make Bai Hao Oolong. Brought to Shizuoka, it yields an extremely unique sencha that is soft, creamy and smooth
Honyama
Koushun Kamairicha
Bright and creamy with a round body and luscious mouthfeel, this kamairicha is wonderfully aromatic and refreshing. Its powerful aroma is courtesy of the Koushun cultivar, and its savoury, somewhat nutty taste can be attributed to the pan-firing process.
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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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Over 20 distinct types: traditional, unique, and newly-developed.
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