Origin: Hashimoto Tea Farm, Fukuchiyama (Kyoto)
Cultivar: Hôshun
Shading Time: 30 days
Elevation: 150 - 200 m
Harvest: May 2017 (First Flush), scissor picked
Type of steaming: Chuumushi (normal steaming)
Ideal storing: After opening please use as soon as possible (maximum 3 months) and store in a cool, light-protected place.
Weight: 50 g
Steeping Method
First infusion:
・Amount of tea ：5g
・Water temperature：about 35℃
・Water amount：about 30 ml
・Steep duration：90 - 120 sec
Second infusion:
・Water temperature：about 45℃
・Steep duration：20 - 30 sec
Third infusion:
・Water temperature：about 50℃
・Steep duration：40 - 50 sec
Fourth infusion:
・Water temperature：about 50℃
・Steep duration：60 - 70 sec
Fifth infusion:
・Water temperature：about 50℃
・Steep duration：90 sec
Sixth infusion:
・Water temperature：about 50℃
・Steep duration：120 sec
Hôshun is a 2006 registered cultivar, which is traded as the new upcoming cultivar for Gyokuro. At the moment, there are only a few selected tea farmers in the Kyoto region growing it. This tea is a rarity that is hardly available even in Japan.
The cultivar is a cross between samidori and another unknown cultivar, but the character of the samidori cultivar is unmistakable: A strong sweetness with great umami, no bitterness or other disturbing aromas, overall very elegant and gentle, but with an incredible depth.
