Description
Okuyame Hoshino-cha* Kirari31 Kabuse Sencha - 2026 Ichibancha (First/Spring Harvest Tea.)
Origin: Hoshino Village, Yame, Fukuoka Prefecture; Takaki Tea Farm, Farmer Takaki Akihito Cultivar: Kirari31("Flash of Light 31")
*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.
Infusions start with a light and clear green color with buttery body and a good level of umami. Subsequent infusions deepen in green color, and produce more sweetness, and just a mild astringent finish.
The Kirari31 cultivar is a cross between Sakimidori and Saemidori cultivars and was just recently registered officially in 2016. While "Kirari" means a bright flash of light, the "31" is a play on the Japanese words "san", meaning 3, but sounding like the English word "sun"; and "ippai" for "ichi", or one, meaning full. All of this, because it is harvested early, in full sunlight. It is versatile and used for Sencha, Kabusecha, and for Gyokuro as it has good umami and sweetness, with low astringency.
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.