Hoshino Kabuse Sencha Yabukita

The tea leaves for this exceptional Kabuse Sencha were picked in the renowned village of Hoshino, nestled in the heart of Yame, one of Japan’s most celebrated tea-growing regions. “Hoshino” translates to “star field,” a fitting name as the stars shine particularly bright in this secluded mountain valley. Due to its higher altitude, tea cultivation in Hoshino is unique; the cooler climate means the harvest starts about a month later compared to lower, more accessible areas. However, these cooler temperatures result in richer, more complex aromas that make mountain-grown teas from Yame truly special.

This particular tea is crafted from the celebrated Yabukita cultivar, the most widely grown and prized tea variety in Japan. Yabukita is renowned for its fresh, grassy notes and full-bodied flavor, and when combined with the traditional kabuse (shaded) growing technique, this tea develops a smooth umami richness. The shading process helps enhance the sweetness and delicate vegetal notes, while the mountain terroir adds a depth of flavor that is both refreshing and invigorating.

Hoshino, located within the Yame region of Fukuoka Prefecture, is globally recognized for producing some of Japan’s finest Gyokuro and Sencha. The area’s clean air, pristine water, and nutrient-rich soil create ideal conditions for cultivating premium tea leaves, especially shaded varieties like Kabuse Sencha. Teas from Yame, particularly Hoshino, are often sought after for their elegant balance of sweetness, umami, and refreshing green flavors.

This shaded Sencha from the mountains of Hoshino offers a truly unique tea experience, where tradition, terroir, and craftsmanship come together to produce a tea that is both refreshing and rich in flavor. Ideal for those who appreciate the deeper nuances of Japanese green tea.

Harvest season: Spring
Aroma: Full-bodied, fresh, and rich with umami
Terroir: Hoshino, Yame, Fukuoka Prefecture, Japan
Varietal: Yabukita
Preparation: For optimal brewing instructions, visit our guide on how to brew Japanese green tea.
Tip: Use a higher leaf-to-water ratio and steep briefly for multiple infusions. The first infusion should not exceed 60 seconds, with subsequent infusions lasting only 30 seconds, as the leaves will already be fully hydrated. A Kyusu tea pot is recommended for the best flavor extraction.