Honyama Tea (Shizuoka Premium)
本山茶 (本山茶)
Por qué hacer sourcing en Japón
Honyama's Abe River basin terroir; Shizuoka tea heritage anchored in this region since Edo period; mountainous climate produces clean astringency.
Spec clave
Catechin 12-18%; theanine 1.5-2.0%; characteristic clean astringency; minimal grassiness.
Producto final típico
Premium loose-leaf retail, fine-dining tea service, premium tea-bag retail.
At a glance
- Proveedores listados
- —
- MOQ típico
- 5–25 kg loose leaf; 1–10 kg specialty
- Plazo típico
- 6–10 weeks
- Regiones de origen
- Shizuoka (Honyama / Abe River basin)
- Categoría
- Ingredientes para bebidas
- Temporada de cosecha
- Late April – early May (ichibancha)
- Estado regulatorio en Japón
- JAS for tea; Shizuoka regional brand
- Nombre japonés
- 本山茶
- Romaji
- 本山茶
Sobre este ingrediente
Premium Shizuoka tea from the Honyama (Abe River basin) region — the historical heartland of Shizuoka tea cultivation since the early Edo period. Honyama's mountainous terroir produces tea with characteristically refreshing aroma and clean astringency, distinct from the warmer-climate Kakegawa. Substantial supply for premium retail tea-bag and bottled-tea programmes. Distinct from existing tea entries (matcha, sencha, hojicha, gyokuro, etc).
Estado regulatorio
| Japón | JAS for tea; Shizuoka regional brand |
|---|---|
| Unión Europea | Food import; tea classification |
| Estados Unidos | GRAS; cosmetic use under MoCRA |
| China | GACC food facility registration |