Description
Okuyame Hoshino-cha* Fukamushi (Deep-Steamed) Kabuse Sencha - 2026 Ichibancha (First/Spring Harvest Tea.)
Origin: Hoshino Village, Yame, Fukuoka Prefecture; Takaki Tea Farm, Farmer Takaki Akihito Cultivar: Yamanoibuki ("Mountain Breath")
*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.
The Yamanoibuki cultivar is known for being naturally high in umami-creating amino acids and low in the astringency-producing catechins. I do not come across Kabusecha (shaded teas) being used for Fukamushicha (deep-steamed teas) very often, so this tea has some rarity to it. It does have wonderful dashi-like umami salinity and a slightly nutty sweetness, with low astringency, and a buttery texture. Temperature management can create different results based on your preferences of more or less sweetness or astringency, but overall it is a very delicious tea!
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.