Hon Yama Hebizuka Sencha

[fortunato]

http://hojotea.com/item_e/g18e.htm

[Chip]

... and what is your point?

[fortunato]

... and what is your point?

Did you click on the link ?

[Chip]

Yes, but some reason should be given to members, a comment, anything.

Why should we click on this link? What is your reason for posting it?

[guitar9876]

Cool link! Interesting how the leaves undergo a 24 withering process. Like to try it, but I'm guessing it probably costs a considerable amount of money...

[Seeker]

I checked out the link briefly (will read more carefully later), and I am intrigued.
I too (like chip) am interested in a comment, opinion, and/or further info about the link if you are inclined Fortunato.
I'm curious, have you tried this tea? What flavors and aromas did you experience if you did try it?
Cheers.

[Maitre_Tea]

Yes, but some reason should be given to members, a comment, anything.

Why should we click on this link? What is your reason for posting it?

+1

When a website URL is posted with no explanation, my mind immediately thinks "spam"

[fortunato]

Oops... My bad, I didn't see you didn't get my sentences, I didn't check that you have only my link, even if I don't post a lot I don't let a link without a comment...

I drink this tea since a few months and I really love that Asamushicha, but I can't really explain what I feel because this tea has a very intricate flowery aroma and taste, not greenish and you have for a long time a strong sweet after taste, I feel always peaceful while I'm drinking it, as I said above, very difficult for me to explain.

It seems that kind of Shizuoka Sencha that I tasted a long time ago with an old Japanese man who told me "a real Sencha is pure and clean with a light taste and a long after taste, not as what we have now..."

If you want to know the price, you can click on the link below :

http://hojotea.com/img/tealineup.pdf

By the way Akira Hojo explanations are great !

[Chip]

Ahhh, thank you Fortunato!

[Oni]

Is that 24 h withering process (to start a little fermentation) done with all Asamushi sencha, or is this a speciality of the producer of this sencha, not long ago O-cha had a semi oolong type of sencha from shizuoka, I wonder if the two arnot the same thing?

[Tead Off]

Is that 24 h withering process (to start a little fermentation) done with all Asamushi sencha, or is this a speciality of the producer of this sencha, not long ago O-cha had a semi oolong type of sencha from shizuoka, I wonder if the two arnot the same thing?

This would be an oxidation process, not a fermentation.

[fortunato]

Is that 24 h withering process (to start a little fermentation) done with all Asamushi sencha, or is this a speciality of the producer of this sencha, not long ago O-cha had a semi oolong type of sencha from shizuoka, I wonder if the two arnot the same thing?

Not at all... It is only a natural withering process, as Akira Hojo said in his page, in the old times in Japan it wasn't possible to carry the fresh leaves until the processing location as now only within 1 or 2 hours, the leaves were withered naturally and ready for a light steaming, if you check the leaves photo you will see it's really a Sencha with needle shape leaves and a deep green glossy colour.

Comparing to a lot of Sencha, this Hebizuka has the leaves taller, you can imagine that the crop was made later than the Shincha usually period.

The natural withering process helped the leaves to be ready for a light steaming, and if the leaves are too thick it's better when you are not using a withering process to use a deep steaming as Fukamushi.

PS : By the way it is said the Fukamushicha was developed by a farmer of Kikukawa city (Maki gardens) in 1965 when the sunshine duration was too long and the leaves tend to become thicker. The leaves were too astringent and the farmer wanted a mellow taste, to make the fibers of the tea leaves softer he used to make a longer steaming process as we know now. Maybe with a 24 hours withering process as Mr Nakamura with his Hebizuka, it wasn't needed to use a long steaming process and since 1965 no Fukamushicha ??!!

[Domn]

If i am getting this right...
Fukamushi sencha is fairly new sencha (60s) and the traditional sencha is asamushi (chumushi)?

[David R.]

Hi everyone !

I am new here and far from being a great green tea specialist. I like it though. I must say that I have been drinking this tea every morning for a couple of weeks now and I enjoy its company very much. It is really better than a lot of crap I used to drink for the same price or even more expensive ones.

I still have to taste the Hon Yama Hebizuka Gyokuro and the Fukamushi-cha from Akira who by the way is very kind and generous of his time to help.

Hope my humble experience will help you, but I am afraid you will have to taste it to find out for yourselves how good it is.

++

[thirtysixbelow]

Hojo is ridiculous. They have about 5 pages of information with pictures for almost all of their products. Thanks for the pricing list, I have always thought about ordering but never had any idea of the prices. The Hon Yama Hebizuka is expensive but not unattainable. The Spring Oriental Beauty on the other hand