Hoshino Kabuse Sencha Okumidori

The tea leaves for this exceptional Kabuse Sencha were harvested in the esteemed village of Hoshino, nestled in the heart of Yame, one of Japan’s most renowned tea-producing regions. “Hoshino” means “star field,” an apt name as the stars shine brilliantly in this secluded mountain valley. The unique climate of Hoshino, with its higher elevation and cooler temperatures, delays the harvest by about a month compared to lower-altitude areas. However, these cooler conditions contribute to deeper, more intricate aromas that make mountain-grown teas from Yame particularly exceptional.

This tea is crafted from the prized Okumidori cultivar, celebrated for its vibrant color and sweet, mellow flavor. The Okumidori variety is known for producing teas with a vivid green infusion and a smooth, lingering sweetness. When grown using the traditional kabuse (shaded) method, this tea develops enhanced umami and sweetness. The shading process increases chlorophyll and amino acids in the leaves, intensifying the tea’s flavor profile. Combined with the mountain terroir, it results in a tea that is both refreshing and invigorating.

Hoshino, situated within the Yame region of Fukuoka Prefecture, is globally acclaimed for producing some of Japan’s finest Gyokuro and Sencha teas. The region’s pristine environment, with pure air, clean water, and fertile soil, provides ideal conditions for cultivating high-quality tea leaves, especially shaded varieties like Kabuse Sencha. Teas from Yame, particularly those from Hoshino, are sought after for their harmonious balance of sweetness, umami, and refreshing green flavors.

This shaded Sencha from the mountains of Hoshino offers a distinctive tea experience, where tradition, terroir, and expert craftsmanship converge to create a tea that is both vibrant and richly flavored. It is perfect for those who appreciate the subtle complexities of Japanese green tea.

Harvest season: Spring
Aroma: Full-bodied, fresh, and rich with umami
Terroir: Hoshino, Yame, Fukuoka Prefecture, Japan
Varietal: Okumidori
Preparation: For the best brewing results, please refer to our guide on how to brew Japanese green tea.
Tip: Use a generous amount of tea leaves relative to water and steep briefly across multiple infusions. The first infusion should be around 60 seconds, with subsequent infusions of only 30 seconds, as the leaves are already fully opened. A Kyusu teapot is recommended for optimal flavor extraction.