We are pleased to publish our first photo report about Japan. After the stay in the hectic urban jungle of Tokyo we were glad to get a taste of the country air again. After a short stay in a Ryokan we moved to Shizuoka, one of the main tea growing areas in Japan. In Shizuoka we visited an innovative tea producer whom we got to know through a friend. Maybe more about this in a later post.
But we were interested in more teas with character. Such from small tea farms which are run by families and captivate with their uniqueness. In Honyama we finally found what we were looking for. Here, where the Abe River has its source, tea bushes thrive in narrow valleys surrounded by deep forests. The water of the mountain streams is so clear that even wasabi can be cultivated here. These special conditions create a special micro-climate. From the Abe and its numerous tributaries and sometimes even from Fuji, wafts of mist pass through the tea fields of Honyama. This shades the tea leaves in a natural way and this is one of the reasons why teas from Honyama can be counted among the best teas in Japan.
So steep that it needs a rack railway
With fans against frostEvery available space is usedHonyama tea fields with the Abe River in the backgroundThat’s how idyllically the tea master livesShincha tea leavesTea field in HonyamaNew tea – ShinchaYabukita tea fieldShincha tea leavesTea is grown on various slopesSurounded by forestsOne railway track ends hereThe other track continuesIt’s still far to the topTea in the forestHonyama tea fieldsA late budding cultivarSurrounded by natureThe teamaster explainsthe ascent continuesMore forestsAll this is managed by the tea master and his wife alone. And all this without the use of harvestersThe tea fields are located on different slopesFrost damage can be seen on the leftFans that should actually prevent frost damageA break halfwayMore forestThe railway snakes along the tea field in HonyamaPostcards IdyllI take a close lookEverything alrightThe teamaster also wants to take a pictureThe railway in detailit leads through the forest past the wasabi gardensBesides tea, the teamaster also plants wasabiWasabi grows only in very clear mountain waterWasabiHand-rolled Sencha – TemomichaLong – longer – TemomichaAnd off to the KyushuFancy soucersOld school with thermometerTemomicha infusionClear brew – TemomichaTemomi (hand rolled) tea leafKabuse Sencha from previous yearInfused with ice – KoridashiBlack tea is also available – WakouchaWakoucha from Honyama – of course also in shincha quality
