Cultivar and technical information
The Kôshun cultivar was selected at the Shizuoka Prefecture research centre—from a cross between Kurasawa et Kanaya-midori—and was registered in 2000. The cultivar was kept confidential for a long time because of its very classic aromas. In contrast, the cultivar has now become very sought after by connoisseurs. An excellent cultivar for sencha, but it is also particularly interesting when used for a black tea.
Hon.yama, located north of the city of Shizuoka City, between the Abe and Warashina rivers. This Kôshun sencha comes from the famous Tsukiji area.
The final stage of drying is rather strong.

The nose
We clearly find the olfactory characteristics of this Kôshun variety with its bitter almond, frangipane fragrances, and coconut nuances.

The mouth
This sencha has a powerful attack and a wonderful balance, combining umami and astringency. The infusion is very fluid, delivering sweet, pastry aromas with notes of marzipan.
In the mouth, this sencha leaves a rich sensation that is sweet and has umami.
In subsequent infusions, the tea becomes more fluid and fresh. The aromas are woodier and have floral nuances.

Summary
An excellent mountain sencha from Hon.yama that is complex and deep where the characteristics of Kôshun are clearly present. At the same time, the tea is not too standard. This tea remains round and is sure to please a wide audience.

Technical description
Type of tea : Futsumushi (normal-steamed) sencha
Origin : Terao, Tamakawa District, Aoi ward, Shizuoka City, Shizuoka Prefecture
Cultivar : Kôshun
Harvest : May 2nd & 4th 2026