Among everyday standard-grade (bancha) teas, genmaicha (brown rice tea) is perhaps the standard-bearer and most popular for daily consumption. This genmaicha is derived from a first-cut tea of native strains local to Umegashima, one of Shizuoka’s noted production regions for choice honyamacha. A high quality green tea: the rich aroma of brown rice gives way to the deep flavor of fine sencha.

Standard-grade green tea is generally derived from second-flush and later pickings; in this case, using the first-cut tea of a unique native strain yields the fresh flavor of new tea intermingled with an intriguingly “nostalgic,” familiar flavor.

Umegashima is one of Shizuoka’s main production regions for choice honyamacha. A superior estate located on highlands at over 700m elevation.

The green tea, produced in the mountainous region of the Abe river and Warashina river basin, is called Honyama tea. It is known as one of the finest teas even in Shizuoka prefecture, which is home to many high quality teas. The “hon” that forms part of its name is a reference to the traditional distinction between “honcha” (“real” tea) which is tea from the region and “hicha” (“false” tea) which is tea from other regions. The history of green tea production in the region dates back 800 years. In the Edo period, the region’s tea became popular across Japan after it was favored by Shogun Tokugawa Ieyasu.

The geological layer in this mountainous area extends over 1000m and is called the “Setogawa group”. It is a 30-60 million year old Paleozoic strata which is said to be optimal for the production of green tea. The climate found at higher elevations is said to be the ideal environment for growing tea trees, which are originally mountain crops. Although risks to cultivation increase at higher elevations due to factors such as lower temperatures, it allows for the attainment of a deep fragrance and savouriness that cannot be matched by green tea that is grown in lowland fields.

Tea bushes that grow wild in mountainous regions are referred to as native strains. These mountain crops are cross-pollinating, meaning they do not breed with plants of the same species. They naturally pollinate with different species of tea, a process which yields a naturally “blended” tea bush.

The resulting green teas tend to be less smooth than manmade cultivars, so the majority of native strains have generally been produced for home use by tea growers. In recent years, these “naturally blended” native strains have drawn attention for their simple, unadorned flavor reminiscent of years gone by, and green teas produced in this way are enjoying steady support from tea aficionados.