Abe Honyama, Shizuoka. In the mountains along the upper and middle reaches of the Abe River, we grow tea.
Abe Honyama Sencha tells the story of that land and of our tea-making. Leaves grown in our own fields are finished with a light-steaming method that respects the character of the leaf.
A clear liquor and a fresh, rising aroma. On the palate, a gentle sweetness and umami are drawn together by a pleasant astringency. Even after the last sip, a soft, sweet finish remains. A sencha that has you reaching naturally for one more sip.
Method and craft
The leaf’s character, turned into aroma and flavour.
What matters in Abe Honyama Sencha is the light-steamed finish that respects the leaf. We keep the steaming short to draw out each leaf’s character.
Steaming, rolling, drying, then firing. The steps may be the same, but the leaves are different every time. We look at the leaves, touch them and check their aroma, adjusting each step as we go. That accumulation leads to the harmony of aroma, sweetness and astringency, and to the finish after each sip.
Ways to enjoy it
From a pot at home to a cup only your venue serves.
There is more than one way to enjoy sencha. Change the water temperature, the strength, the ingredients it meets or the way it is served, and the same tea shows new faces.
In a kyusu teapot, taking time with aroma and finish.
Pouring the water and waiting for the leaves to open is part of the pleasure of tea. Try changing the water temperature and steeping time to find the aroma and flavour you like. Enjoy how it changes from the first infusion to the second. In a café, serve it beside baked sweets or seasonal confections, for a moment spent with the tea.
In tea bags, better tea for every day.
For busy mornings and breaks at work. With a tea bag, one cup is all you need for sencha. Take a warm, restful pause, or prepare a cold brew for a chilled cup. For café take-away, or as a small gift to take home the tea enjoyed in store, tea finds more places in people’s lives.
As sencha powder, in an aromatic latte.
Sencha ground to powder and paired with milk. The fresh flavour of the leaf meets the mellowness of milk in a “sencha latte”. Keep it barely sweet to let the tea lead, or add honey for a gentler cup. Why not explore your venue’s own balance by adjusting the type of milk and how you sweeten it?
Strongly brewed, in a crisp sencha tonic.
Brew sencha strong with plenty of leaf and a little hot water, then pour it over ice and tonic water. The aroma and umami of the tea meet the gentle bitterness and sparkle of tonic in a light, lively drink. Add a squeeze of citrus if you like. As a summer café drink or a non-alcoholic pairing for food, it shows a new side of sencha.
From one tea, cups not yet imagined.
Brewed and enjoyed as it is, or used as an ingredient to create new flavours.
From selecting the leaves and the brewing method to processing into tea bags or powder — shaped to your menu and the experience you want to offer. Let’s explore the possibilities of sencha together.
Please check availability, specifications and prices on our official site or by enquiry.