A withered Sencha from Saitama by Hiruma-san, only from the Sayamakaori variety, a variety resulting from crosses of Yabukita tea bushes. It was named after the Sayama region and the strong, characteristic kaori (fragrance).

Ichocha means withered tea. The leaves are withered for a long time after plucking, as is the case for Oolong or black tea, during which several biochemical processes take place and a possible oxidation is prepared. Afterwards, however, the leaves are not oxidised, but steamed and shaped and processed like a normal Sencha. Ichocha are more tart and lush than normal Sencha.

The exceptional quality of this Sencha is, among other things, shaped by the carefully harvested plucking from the best location and conscious cultivation. Hiruma-san is not only a recognised expert in hand-rolled teas, but also very experimental and experienced - he leaves the tea bushes for his Senchas for an exceptionally long time, 25-31 days under a batiste cloth with a shading degree of 75%. This also makes his Sencha from different varieties a true experience.