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Honyama Kabuse Sencha

Honyama Kabuse SenchaKabuse Sencha

Honyama (also known as Tamakawa) 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 abot one month later ready for harvest compared to tea from the low-lying areas near Shizuoka city. The tea leaves for this tea were also shaded with kabuse before harvesting. This to encourage the plants to produce even more umami. A nice side effect of the increased umami is the enormously improved storability. On site, we tasted the previous year's harvest and could taste almost no difference to the new harvest (from lower-lying tea growing areas).

That's why are that much convinced of Mr. Sato's teas that we introduced all of his teas in our assortment. In addition Mr. Sato made, at our request, hand-picked and rolled 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. Satoand his wife run the entire tea production by themself 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.
Varietal: Yabukita
Steaming: Asamushi
Preparation: Appx. 5g per serving, temperature 70 - 80°C,  time 1 min.
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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