Sencha Honyama
Yamakai P. Free

Super Premium 97 P.

An especially natural and robust mountain sencha from the top growing region of Honyama. Made from the yamakai cultivar. Pesticide-free cultivation. 100g
Details The rare and esteemed yamakai cultivar: chosen for high-quality green teas due to its finely bitter and clear mountain character. Yamakai is one of the few cultivars with a significant amount of methylated catechins.
Character Pleasant bitterness and naturalness (yamakai characteristics), classically elegant, refreshing, robust, and finely astringent. A tea for connoisseurs and purists.
Tea Garden A renowned young tea farmer located in one of the top growing regions for sencha
Terroir Ushizuma, Honyama, Shizuoka Prefecture, Japan
Harvest 1st harvest (ichibancha), May 2022
Cultivar Yamakai
Elevation 450m above sea level
Steaming Short (asamushi, 20 seconds)
Shading No shading
Organic Cert. Pesticide-free cultivation since 1990
Laboratory Tests Radioactivity (region as of 08/2018)
Grade 97/100 p. (shincha category); Super Premium

Delivery : 1–3 business days

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€199.00 / 1kg

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Tea Farm

We source this sencha from a young and renowned organic tea farmer specialising in the production of classic Shizuoka sencha and high-quality bancha.



The rare yamakai cultivar is the preferred choice for classic sencha with a mountain character. This cultivar originated in Shizuoka as a natural hybrid of yabukita and possesses a distinctively fine bitterness and natural quality. This robust yet clear and elegant tea results form the combined factors of the sunny and steep landscape of Honyama, the bracing climate, the selection of 1st harvest leaves, as well as the brief asamushi steaming method. Recommended for connoisseurs and lovers of classic, purist mountain sencha.


Grass green and dark green needles


Greenish yellow, typical of sencha


Sencha is by far the most commonly cultivated and consumed green tea in Japan and constitutes the backbone of Japanese tea traditions. The leaves are typically steamed for 10-60 seconds, dried with hot air, churned, and via a multi-staged process rolled into flat needles. The flavour profile of sencha is very diverse and varies between sweet, fresh and grassy to robustly bitter. The region of cultivation as well as quality of the tea play a significant role in determining flavour.

Cultivation & Processing

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.


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.

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