Skip to content
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 character that can remind one of fresh mountain air. It is a bit lighter in its mouthfeel and flavor when compared with the richer umami and thicker 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 mellow its overall profile. He would then have it milled into matcha in the autumn.
Origin: Honyama, Shizuoka
Harvest: First Flush
Cultivar: Yabukita
Tasting Profile
The flavor (and overall character) reminded us of fresh mountain air. It has a smooth texture along with an elegant aftertaste and fragrant aroma. There is a noticeable seaweed flavor that may remind one of sushi nori.
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.