Sencha Honyama
Tezumi Organic

Special features in location, cultivation & processing

"Tenka-ichi no Ocha" – “The Best Tea Under Heaven”
Standing amidst the tea fields of this remarkable farm, located deep in the mountains of Honyama, one begins to truly sense why Shizuoka has long been celebrated as Japan’s finest terroir for tea cultivation. Like a manifestation of Japan’s kami nature spirits, these mountains are imbued with cool mists, crystal-clear spring water, graceful mountain cherry blossoms, and ancient forests that have stood watch over the slopes for centuries. The tea fields lie serenely along the mountain ridges at an elevation of 260 to 330 metres above sea level, offering a breathtaking view over Honyama. Their sloping position ensures excellent drainage, allowing the tea bushes to receive precisely the right amount of water – a crucial factor in cultivating top-quality tea. After many years of experimenting with different cultivars and growing conditions, the most suitable varieties were carefully matched to each plot. In this way, the distinctive character of every cultivar harmoniously merges with the unique terroir of Honyama, ensuring a tea of unparalleled depth and quality.

Single Origin

This tea comes 100% from the above-mentioned tea farmer in Honyama. Directly sourced from the tea farm.

Brewing Guide

2-3 heaped teaspoons (approximately 7-9 g) per 150-200ml, 60-65°C, steep for 2 minutes.

We recommend up to five infusions. For subsequent brews, reduce the steeping time to 15–20 seconds each, while the water temperature may be raised to around 75 °C, depending on your taste.

Packaging

Directly packaged for us on-site in a high-quality, airtight, resealable zipper pouch with nine protective layers to preserve flavour and prevent oxidation. When closing the bag, press out as much air as possible to keep the tea well preserved. Alternatively, and especially for longer-term storage, we recommend our stylish and airtight tea caddies.

Recommended Teapot

Both the Tokoname Kyusu and the Banko Kyusu are excellent choices for brewing this tea. A black Tokoname Kyusu develops the flavour in a relatively neutral way, while a red Tokoname Kyusu tends to highlight the fine, refreshingly bitter notes of the Sencha. By contrast, a Banko Kyusu, made from the characteristically iron-rich, deep violet Banko clay, gives the tea a rounder, fuller profile, bringing its umami and sweetness more prominently to the fore.