Honyama-cha, the oldest of Shizuoka Prefecture's tea production areas, is produced in the upper reaches of the Abe River, which flows through central Shizuoka Prefecture, and is one of the three major regional brand teas in Shizuoka Prefecture. The tea gardens in the mountainous areas along the river are shrouded in river mist, and the leaf flesh is softer than that of tea grown on the plains, making it elegant and gentle on the palate, with a fresh and distinctive aroma. This aroma is also called "mountain aroma" and is one of the main characteristics of Honyama-cha. This single-origin, first-picked Honyama tea is produced at an organic tea plantation over 800 meters above sea level that has been making tea for generations for over 100 years. Honyama tea has a perfect balance of mild sweet flavor and moderate bitterness. Because of these characteristics, it is also called natural Gyokuro. It is recommended to drink it at a lukewarm temperature of 80℃ or lower with a short steeping time, or to brew it with water. JAS (Japan) Certified Organic JONA Weight: 100g 3.527oz

This organic green tea is made from the stems of the first harvested new tea leaves. It is characterized by its unique refreshing aroma, elegant taste that easily permeates the throat, and subtle sweetness. It has a very gentle taste, so it is recommended for those who do not like the astringent taste of tea. When brewed slowly with hot water cooled to about 80 degrees Celsius, the flavor is extracted from the stems, giving it a deeper taste. Honyama-cha, the oldest of Shizuoka Prefecture's tea production areas, is produced in the upper reaches of the Abe River, which flows through central Shizuoka Prefecture, and is one of the three major regional brand teas in Shizuoka Prefecture. The tea gardens in the mountainous areas along the river are shrouded in river mist, and the leaf flesh is softer than that of tea grown on the plains, making it elegant and gentle on the palate, with a fresh and distinctive aroma. This aroma is also called "mountain aroma" and is one of the main characteristics of Honyama-cha. This single-origin, first-picked Honyama tea is produced at an organic tea plantation over 800 meters above sea level that has been making tea for generations for over 100 years. JAS (Japan) Certified Organic JONA Weight: 100g 3.527oz

Hachiju-hachi-ya(八十八夜) fell on the eighty-eighth day after the first day of spring (risshun). it falls on the beginning of May. Spring is nearly over in Japan at this time of the year and summer is coming. It is a beautiful season full of fresh green leaves and clear skies. It is also the best season for picking tea. Ichiban-cha is tea picked from mid-April to mid-May. The most delicious of these, the Hachiju-hachi-ya sprouts, are rich in theanine, which is an umami component. When exposed to ultraviolet light, theanine changes into the bitter component catechin. For this reason, tea picked around the time of the Hachiju-hachi-ya, when ultraviolet rays are still weak, has less bitterness and astringency, making it an excellent tea. This green tea is made by "rough finishing" which dares not to remove the stem part which contains a lot of theanine, a flavor component. This tea is preferred by tea connoisseurs who value taste over appearance. A historic tea farming village in the mountains of Shizuoka Prefecture was counted as one of the five major tea production areas in the Kamakura period (1185-1333). This tea was carefully cultivated in this historic area by tea farmers who have been growing tea using organic farming methods for about 30 years. Fireflies live near the river that runs through the village, preserving the rich natural environment. This mild-tasting, high-grade sencha has a well-balanced aroma, sweetness, and astringency. It has a slight honey-like fragrance. It is recommended to drink it at a lukewarm temperature of 80℃ or lower with a short steeping time, or to brew it with water. JAS (Japan) Certified Organic JONA Weight: 100g 3.527oz