Although there is a lot of deep steamed tea these days, regular steaming is still the best way to enjoy the tea's original flavor.
Its punchy, crisp flavor leaves a long-lasting aftertaste after just one sip.
You can enjoy the masterpieces that Kobayashi has lovingly crafted.
The variety is "Yabukita."

To bring out the natural flavor of the tea, we use the traditional method of regular steaming to prepare the tea.
The extraction method is not as easy as deep-steamed tea, but you should still brew it slowly.
The temperature when poured from the pot into the teacup was 80 degrees.
Transfer the tea from the teacup to the teapot and leave for 1 minute.
Slowly pour the tea into the teacup until the last drop.
The light blue is a transparent light golden color.
You can enjoy the natural scent of the mountains.

--- Steaming degree ---
[Lightly steamed] ◎
[Normal steaming]
[Medium steaming]
[Deep steaming]

Aroma ★ ★ ★ ☆ ☆
Sweetness ★ ☆ ☆ ☆ ☆
Astringency ★ ★ ★ ★ ★




The area around the upper reaches of the Abe River and Warashina River in Shizuoka Prefecture has long been loved as Honyama tea.
The tea fields, sandwiched between mountains and rivers, create a flavor that is unique to Shizuoka thanks to the fog and temperature differences.

An hour's drive from Shizuoka city up the Warashina River, up a narrow mountain road, you will come across a single farmhouse.
Kobayashi Akio continues to make tea at an altitude of 500m in Kuromata.


Akio Kobayashi



Shizuoka Honzan Sencha Kiri no Mai 100g・・・1,100 yen (excluding tax)