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Handmade Sencha from Honyama
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Tea from Honyama (also known as Tamagawa Cha) is one of the top growing areas for connoisseurs of Japanese teas. Here, where the Abe River originates, there are ideal conditions for high-quality tea. The nights are clear and cool and the mornings are overcast. The narrow valleys also provide natural shade for the tea fields. It is therefore not surprising that the tea leaves in this area are ready for harvest around a month later than teas in the low-lying Shizuoka.
Tea from Honyama (also known as Tamagawa Cha) is considered by connoisseurs of Japanese teas as one of the top growing areas. In Honyama, where the Abe River springs, are ideal conditions for top quality tea. The nights are clear and cool and the morning misty. The narrow valleys also ensure natural shading of the tea fields. So it is not surprising that the tea leaves in this area are about one month later ready for harvest compared to tea from the low-lying areas near Shizuoka city.
We are that much convinced of Mr. Sato’s teas that we introduced all of his teas in our assortment. In addition, at our request, Mr. Sato made hand-picked and rolled (Temomi) sencha. We were able to ergg 200g of it. This is the production of a whole day. For more hand processed tea there just isn’t enough time because Mr. Sato and his wife run the entire tea production by themselves and harvesters can’t be used in the steep slopes of Honyama mountains .
Mr. Sato produces only single-variety teas and does not make blends like big companies. Blends are not per se considered as bad in Japan and we also have various blends in our assortment but we think teas based on single cultivars are much more interesting. They allow to experience the differences of the individual cultivars. Blends, however, are in return more balanced.
Harvest: May 2018
Taste: Sweet and refreshing aroma
Origin: Honyama, Shizuoka prefecture, Japan
Preparation: In this blog post you will find a description of how to brew Japanese green tea in an optimal way.
Tip: Use rather a higher leaf to water ratio and infuse repetetly for short time. First infusion max. 60s and all futher infusions only 30s as the leaves are already soaked. Use a Kyusu tea pot.
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