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Although Honyama is well known for its production of great Sencha, it is not quite as renowned as the other matcha production areas of Uji, Nishio or Yame (including Hoshino village). Yet Matcha made in Honyama has a unique fresh umami and a smooth texture compared with the bold umami and thick texture of other Matchas.
Also Honyama Matcha is known as the matcha loved by Shogun Ieyasu Tokugawa, 400 years ago. He ordered his followers to store Tencha in his special tea storage barn in the cool Ikawa area (3665 ft above sea level) to make it mellow. He would then have it milled into Matcha in the autumn. You can almost feel the history associated with this Honyama Matcha.
Origin: Honyama, Shizuoka
Harvest: First Flush
Cultivar: Yabukita
Tasting Profile:
It has a unique fresh umami and smooth texture along with an elegant aftertaste and fragrant aroma.
Den's Preferred Brewing:
Matcha: 1 g or 1 chashaku scoop or 1/2 tsp
Water: 2 oz @ 180°F
Whisk matcha well with a chasen (bamboo whisk).
To learn how to brew matcha, see our BREWING page under "Brewing Technique".
For matcha recipes, see our TEA RECIPES page.