Hoshino Hakusei

Contest Grade 99 P.

Exclusive and extremely limited sencha made from the hakusei cultivar, only available from Master Takaki. Exceptional terroir in Hoshino, Yame; a town in Japan internationally recognised for its gyokuro and shaded teas. 40g
  • Hakusei: unique cultivar grown by Master Takaki after years of work
  • Bright golden and white needles with the typical sweetness and full-bodiedness of Hoshino teas
  • Mr. Takaki is a well-reputed tea farmer in Japan; Nihoncha and MAFF award-winner
  • From the famous town of Hoshino, internationally recognised for its shaded teas
Character Nutty and sweet, elegant, long-lasting
Tea Garden Master Takaki is an award-winning, fourth-generation gyokuro farmer, renowned throughout Japan.
Terroir Hoshino, Yame (district), Fukuoka (prefecture), Japan
Harvest 1st harvest (ichibancha), beginning of May, 2020, hand-picked (shigoki-zumi), exclusively the best leaves and buds
Cultivar Hakusei (100%)
Elevation 250m above sea level
Steaming Short (asamushi, 20 seconds)
Organic Cert. None, conventional cultivation
Laboratory Tests Radioactivity (Region 11/2019)
Awards Recipient of various awards including the 1st place MAFF Award (Japanese Ministry of Agriculture, Forestry and Fisheries) and 1st place Nihoncha Award.
Grade 99/100 P. (sencha category); Contest Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€497.50 / 1kg
In stock

Tea Farm

Akihito Takaki is an award-winning, fourth-generation gyokuro farmer who is renowned throughout Japan for his teas, which are cultivated to the highest standards and processed on site. From cultivation and care to harvest and drying, the tea leaves are only passed through the hands of experts versed in the traditional means of producing Japanese gyokuro. Only the finest leaves are used to make the tea.



A truly exceptional sencha unlike any other. This unique cultivar only grown by Master Takaki is a hidden gem. The hakusei cultivar (white star) produces extraordinary tea that has a nutty sweetness, intensely cream notes of nougat, soft toasted aromas and a subtle but playful bitterness that all come together to create a wonderful tea experience. Both the flavour of this tea and the pleasant memory of it are long-lasting.


Extremely fine needles; characteristically short and ochre coloured for hokusei


Vibrant sunflower yellow


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 in a prime location right by the river in the Nagao district of the world-renowned village of Hoshino in Yame. This hilly region is famous for its deep, full-bodied gyokuros, which are masterfully grown and produced there. The leaves only come into contact with mindful hands at every stage, from cultivation and care to hand harvesting and gentle drying. Only the finest, long and intact needles are used. The soil is interspersed with small stones, which provides particularly favourable drainage and enhances the quality of the tea. The riverside location benefits from the moisture and mist released into the air from the river that runs through the village. Master Takaki uses purely organic fertiliser in only very little quantities, which makes him stand out from many other Hoshino farms. Only a few kilograms of this top kabusecha are produced each year.

Single Origin

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


Brewing Guide

3 heaped tsp per 100-300ml (60°C) water. Steep for 2 minutes. Suitable for up to 4 infusions.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination. The tea is vacuum packaged according to the highest standards in Japan, with a small quantity of nitrogen added to the package to protect against oxidation.

Recommended Teapot

The ideal teapot for this umami-rich tea is a banko kyusu made from violet clay, with a fine ceramic sieve. This type of clay teapot brings out the umami flavour and reduces the bitterness of the tea. Although the tea will not develop as much flavour, a black tokoname kyusu can be used, which is a good all-rounder for preparing green teas.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

Our recommendations

Welcome! Which language would you like to use?

The image could not be loaded.