The tea-growing region of Shizuoka is famous for its Sencha. The area is dominated by the backdrop of Mount Fujiyama, the highest mountain in Japan. The tea is here produced on slopes. From the tea gardens of the Tsuchiya family in Kawanehon, we have selected teas from different tea plant varieties. Five teas of the same type, from the same origin, produced by the same family of tea farmers, all from the spring harvest of but each tea plant variety has its own characteristics.

Contents: 50g Sencha Yabukita, 50g Sencha Harumidori, 50g Sencha Inaguchi, 50g Sencha Sayamakaori, 50g Sencha Okuhikari.

The Sayama tea-growing region in the areas of the cities Sayama and Iruma in Saitama Prefecture is known for rather deeply steamed (Sencha Fukamushi), long wilted Sencha and a variety of newly developed tea plant varieties. Long steaming produces darker, heavier teas, while withering brings in beautiful fruity-floral notes.

The producer 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 exceptionally long (25-31 days) under a batiste cloth with a shading degree of 75%. In this way he also makes his Sencha from different varieties a true experience.

Five teas of the same type, from the same origin, produced by the same tea processor, all from the spring harvest of 2023 - however each tea plant variety has its own characteristics.

Contents: 50g Sencha Fukumidori, 50g Sencha Yumewakaba, 50g Sencha Musashikaori, 50g Sencha Sayamakaori, 50g Sencha Hokumei.

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.

The leaves used for this tea come from trees that are over a hundred years old. Contrary to normal Sencha, where the leaves are being processed immediately after the plucking, the leaves of this tea have been left over night before being processed. This gives the tea a particular taste that is typical for this hilly region.

Zairai is the original Japanese tea variety, with its roots in China. Just like the local varieties in China, the Zairai have been reproduced through seeds, hence their genetic material is heterogeneous, contrary to the contemporary reproduction through cuttings.

This is a Sencha of excellent quality from Hoshino in Yame. As is the case with most senchas of good quality, the tea bushes have been shaded a few days before the harvest. The leaves of this tea come from two varieties: Saemidori and Yabukita. The tea has been harvested manually.

A very good quality Sencha from the Yame tea region in Fukuoka Prefecture. Typically for Yame, deeply steamed (Japanese Fukamushi) and heavily roasted, i.e. dried relatively hot in the final stage of processing.

Very beautiful, juicy-fresh Sencha, a delight especially during summer!



This tea is also available in the sustainably produced box of our Édition collection: Sencha Édition Classique

A hand-rolled Sencha. Good quality for a very good price.

The tea is the result of a training programme for young tea makers to produce hand-rolled tea, which is why it is comparatively inexpensive.

Temomicha - tea rolled by hand. A rarity in Japan, where the tea is usually produced mechanically. After the tea was steamed it is further treated on a heated table. This step in the process can take up to seven hours and demandes greatest attention and highest care. In this way, smallest quantities of the highest qualities are produced.

One of Hiruma-sans treasures, personally handrolled by himself. Made for the national championship of handrolled teas, where he won the 13th place with it.

A top hand-rolled Sencha. The exceptional quality of this tea is achieved by selecting leaves that have been tended to with great care, coming from excellently situated gardens. Hiruma-san is not only a well-known expert for hand-rolled teas, but he also likes to experiment, thus increasing his considerable experience, which allows him to make a remarkable Sencha even when using leaves from the quite common Yabukita tea plant.

Temomicha - tea rolled by hand. A rarity in Japan, where the tea is usually produced mechanically. After the tea was steamed it is further treated on a kind of heated table. This step in the process can take up to seven hours and demandes greatest attention and highest care. In this way, smallest quantities of highest qualities are produced.

A very beautiful Sencha from Wazuka in Kyoto Prefecture in the typical style of Uji teas, normally steamed and gently dried. The Uji tea region is famous for its Gyokuro and Maccha, but very beautiful Sencha Uji are also produced, such as this Sencha Kyoto.

Very nice Sencha, partly hand-picked. Iruma is part of the Sayama tea region, which is know for deep steamed (Fukamushi) and long time shaded Sencha.

The exceptional quality of this Sencha is characterised, among other things, by the carefully harvested pluck from the best location and conscious cultivation.

Hiruma-san is not only a well-known expert for hand-rolled teas, but he also likes to experiment, thus increasing his considerable experience, which allows him to make remarkable Senchas.

A very good Sencha from the region of Kirishima. The variety Yabukita is quite common and lends itself for very balanced sencha tea.

Sencha Moeka is the best quality of the machine-picked Senchas from the Tsuchiya family in the hills behind Shizuoka. Moeka means scent of sprouting buds. A very dense and aromatic classic Sencha from the Shizuoka tea region.

The Sencha Shizuoka is an excellent, hand-picked Sencha from the hills north of Shizuoka City. Next to the shaded field for competition tea, part of the bushes are left unshaded. The Tsuchiya family prefers Sencha in the classic, unshaded style. The Yabukita tea plant variety is the classic Japanese variety for Sencha. The aromas of the Shizuoka terroir are present in a very beautiful way.

Sencha Koshun or Koushun is a special hand picked tea from the Tsuchiya family in the hills behind Shizuoka. Koshun means extraordinary scent. This variety was created by crossbreeding Kurasawa and Kanayamidori at the Shizuoka Prefectural Tea Research Institute and was registered as a variety in 2000.

A top hand-rolled Sencha. The exceptional quality of this tea is achieved by selecting leaves that have been tended to with great care, coming from excellently situated gardens. Hiruma-san is not only a well-known expert for hand-rolled teas, but he also likes to experiment, thus increasing his considerable experience, which allows him to make a remarkable Sencha even when using leaves from the quite common Yabukita tea plant. This tea was partly rolled by a young successor guided by Hiruma-san.

Temomicha - a hand-rolled tea. This is rare in Japan, as the tea production is mostly mechanised. After steaming, the tea is produced on a type of heated table. This procedure can last for up to seven hours and requires great attention and care. Thus are produced very small quantities of tea of outstanding quality.

A beautiful Sencha from Uji tea region near Kyoto, a traditional tea-growing region of Japan. As is the case with most senchas of good quality, the tea bushes have been shaded a few days before the harvest. This tea shows the spicy aromas typical for the region. This tea has been composed by tea master Morita.

A hand plucked Sencha in really good quality. Hinpyoukai means competition tea, it is a Sencha that took part in a competition.

The exceptional quality of this Sencha is characterised, among other things, by the carefully harvested pluck from the best location and conscious cultivation.

Hiruma-san is not only a well-known expert for hand-rolled teas, but he also likes to experiment, thus increasing his considerable experience, which allows him to make remarkable Senchas. For this competition tea of course he is doing a classical tea, shading for 8 days only, no withering and normal short steaping (Asamushi).