Shizuoka Sencha Kōshun

Beautifully processed dry leaves shaped into long, uniform needles with a metallic sheen, dark green in color, and a sweet, delicate aroma. A very light, green infusion with a delicate, sweetly fruity, harmonious flavor and a rich array of sweet floral notes.

Kōshun is a cultivar that has gained popularity primarily due to its exceptionally intense aroma. In the cup, it offers a delicate floral aroma reminiscent of orchids and spring blossoms, complemented by light fruity notes. The infusion is clean, harmonious, and pleasantly sweet, with minimal astringency and a long, elegant aftertaste. Thanks to its distinctive aroma, Kōshun ranks among the most interesting Japanese cultivars for sencha lovers seeking something different from the classic Yabukita.

How to prepare Sencha tea

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 75–80 ᵒC, steep for 60 seconds. Infuse the second infusion for 30 seconds and the third for 60 seconds. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 70–75 ᵒC for 20 seconds and in the following three infusions, you steep the leaves for 10, 40, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.

Tea Origin

This tea comes from the Tamakawa mountainous area in the traditional Honyama region of Shizuoka Prefecture. The local tea gardens are situated on slopes at an elevation of approximately 300–500 meters, where cool mornings, frequent fog, and significant differences between day and night temperatures create ideal conditions for the slow growth of tea plants and the development of a rich aroma.
The producer is Hiraoka Tea, a family-owned company founded in 1956. Today, it is run by brothers Yuta and Kota Hiraoka, who carry on the long tradition of tea cultivation in the Tamakawa region. In addition to collaborating with local growers, they also cultivate their own tea gardens and produce teas that faithfully reflect the character of the mountainous Honyama region.

Region of Origin: Nagatsumata Mountain District, Tamakawa Area, Shizuoka, Japan

Harvest: April 2026