Sencha Honyama
Yamakai P. Free

The tea field is located in the steep, mountainous landscape of Honyama. It is perched high above a river valley and protected from both sides by forest. Since 1990 the fields have not been treated with pesticides and have only be fertilised with natural products. Only a few dozen kilos of this tea are harvested each year, using hand-operated machines. Honyama is considered one of the best growing regions for sencha in Japan.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Honyama. Sourced directly from the tea farmer.

Brewing Guide

2 heaped teaspoons per 100–300ml water (55–60°C). Steep for 2 minutes. Suitable for several infusions.

Packaging

High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for sencha is a red tokoname kyusu with a fine ceramic sieve, which can best bring out the taste of sencha. Alternatively, a black tokoname kyusu can be used, which is a good all-rounder for preparing green teas.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal, though any airtight tea caddy with internal coating will suffice.