Matsuba Sencha

100g 10g sample

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100 grams

Single Origin | Single Cultivar

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This yabukita sencha was grown amongst the mountains of Honyama, giving it a crisp, invigorating taste reminiscent of a cool mountain breeze.

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. 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.

Taste Profile

Production Region

Brewing Instructions

Tea/Water Ratio

3g per 100ml of water
(.11oz per 3.4oz)

Water Temperature

75º C (167ºF)

Brewing Time

60 seconds

Meet the Producer

Moriuchi Chanoen (森内茶農園)

Head farmer Yoshio Moriuchi sees agriculture as a natural laboratory in which he can hypothesise and experiment, discovering new ways to cultivate and produce tea. He’s always trying to do something new and innovative, and is constantly refining and improving his teas. He is a Nihoncha Instructor and Temomicha Master (手揉み茶 - hand-rolled sencha), and has won 1st place in the Shizuoka Temomi Competition and 3rd Place in the National Competition.

His wife, Masami Moriuchi, manages operations at Moriuchi Chanoen. She is a certified Nihoncha Instructor Leader, full-time Nihoncha Advisor Lecturer, and has also won awards for her masterful Temomicha.

For almost 300 years, the Moriuchi family has been growing tea in the Uchimaki sector of Honyama, Shizuoka. Currently headed by 9th generation tea farmer Yoshio Moriuchi (森内吉男) and managed by his wife, Masami Moriuchi (森内真澄), Moriuchi Chanouen is a certified Eco-farm, using less than half the standard amount of pesticides in order to preserve the balanced ecosystem of the tea fields. Additionally, they mix their own fertiliser which is over 80% organic.

Since 1999, they have been manufacturing oxidised teas such as black and oolong, making the best use of the unique characteristics of the over 15 cultivars that they grow, which include Marishi, Yama no Ibuki, Sōfū, Saemidori, Kōshun, Yume Turuga, Tsuyuhikari, Okumidori, Inaguchi, Benifūki, Minami Sayaka, Musashi kaori, and of course Yuabkita. Additionally, they grow some Taiwanese cultivars such as Chin Hsin Da Pa (known as Seishintaipan in Japanese).