Description
Okuyame Hoshino-cha* Kabuse Shiraore (Stem Tea) - 2026 Ichibancha (First/Spring Harvest Tea.)
Origin: Hoshino Village, Yame, Fukuoka Prefecture; Takaki Tea Farm, Farmer Takaki Akihito Cultivar: Blend
*Okuyame means "Deep Yame", and Hoshino-cha refers to teas grown in Hoshino-mura (Hoshino Village), which is within the Yame City borders, but deep in the mountains. While Yame itself is known to be one of the premier Gyokuro, Kabuse-cha, and Matcha producing regions of Japan; the mountainous area of Hoshino Village is known as one of the premier tea growing locations within Yame City. The Takaki Tea Farm is an award-winning grower and producer of fine teas from Hoshino Village, and Takaki Akihito is the fourth generation head of this highly reputable tea farm.
"Shiraore" is the regional term used for stem teas, or "kukicha", as they are known in much of Japan. This one is special in that it is a blend of the Takaki Tea Farm's several Kabuse Sencha Stems. This puts it between stems from Sencha and stems from Gyokuro. Infusions start with a light green color with a light grassy aroma, a buttery mouthfeel, and a kombu kelp salinity type of umami. The astringency is very mild at just the finish of each infusion. It is smooth and well balanced in a just slightly lighter version Takaki Tea Farm's delicious Kabuse Sencha.
The Yame region of Fukuoka Prefecture on Japan's southern island of Kyushu is known for producing high quality Gyokuro and Sencha, but in relatively limited amounts. The region consistently produces teas that win awards at Japanese national tea competitions. A person living in Tokyo would find it a real treat to enjoy fine tea from Yame, and you can now have it here in North America.