{"title":"Hoshino Seichaen","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHoshino Matcha — from the star village of Oku-Yame\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eUntil now, every matcha at Japan Tea House has come from Uji. This one comes from somewhere else entirely.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eSix hundred kilometres southwest of Kyoto, in the mountains of Fukuoka, there is a village called Hoshino — \"the star field.\" It was named, most likely, for its night sky. By day the same clear mountain air turns to fog, and the fog settles over the tea gardens like a shade cloth no one had to hang.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis is Oku-Yame, the deep country of the Yame tea region. Tea has been grown here since the fifteenth century, and since 1904 the village has made gyokuro by the Uji method, shading its gardens under rice straw and picking every leaf by hand. In 2015, Yame Traditional Hon-Gyokuro became the first tea in Japan to be granted Geographical Indication protection.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eHoshino Seichaen has worked in this village since 1946. They apply that same gyokuro shading discipline to their matcha, grow, process, stone-mill and sell it all themselves, and seal every tin against the air the moment it is ground. Their matcha does not taste like Uji matcha. It is toastier, higher-toned, more open — the flavour of a different mountain, a different water, a different way of counting the days until harvest.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWe are glad to finally offer it.\u003c\/p\u003e","products":[{"product_id":"hoshino-seichaen-ike-no-shiro","title":"Hoshino Seichaen - Ike no Shiro","description":"\u003ch4 dir=\"ltr\"\u003e🍃 Matcha Ike no Shiro (池の白)\u003c\/h4\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hoshinomura, Yame, Fukuoka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Hoshino Seichaen (Est. 1946)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Japanese green tea (matcha)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e🌿 Tasting Profile\u003c\/h4\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003e Bright, clear green with a lively liquor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma:\u003c\/strong\u003e High-toned and toasty — the signature fragrance of Hoshino matcha, more open and aromatic than Uji\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Mellow umami carried on a deep roasted fragrance, finishing clean and refreshing rather than heavy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Very fine, whisks readily into a soft even foam\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCharacter:\u003c\/strong\u003e The producer's flagship \u003cem\u003eusucha\u003c\/em\u003e, and their best-selling matcha. In Japan it is the tin brought out for tea gatherings, while their everyday grade is kept for practice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e🌸 Our Story\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eThere is a pond in Hoshinomura called Aso-ike, on the slope of a hill called Ike-no-yama. A deity has been enshrined there for as long as anyone has kept count. It is that pond — quiet, half-hidden, familiar to everyone in the village — that gives this tea its name.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eHoshino Seichaen grow the leaf for \u003cem\u003eIke no Shiro\u003c\/em\u003e under the same shading method the village uses for its famous gyokuro, and mill it on their own stones in their own factory. What comes out is a tea their tea master describes as one that \"delights even the host who whisks it\" — meaning the fragrance rises before the guest ever lifts the bowl.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIf you have only ever tasted Uji matcha, this is the bowl that shows you the other side of Japan. Toastier. Brighter in the nose. And, for many people who arrive convinced that matcha is a bitter drink, quietly persuasive that it never had to be.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e☕ Enjoy it\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003ePrepared as \u003cstrong\u003eusucha\u003c\/strong\u003e, whisked with water just off the boil. Best with a simple wagashi, or on its own in the morning when the aroma has your full attention. Sift before whisking.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e🏯 About Hoshino Seichaen\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eFounded in 1946 in Hoshinomura — the \"star village\" of Oku-Yame, Fukuoka — Hoshino Seichaen grows, processes, stone-mills and sells its tea entirely in-house. Their matcha is made by applying the traditional \u003cem\u003ehon-gyokuro\u003c\/em\u003e cultivation method that made this village Japan's most celebrated gyokuro region. The garden is led by Yamaguchi Shinya, who at thirty-two became the youngest person ever certified as a \u003cem\u003echa-shi jūdan\u003c\/em\u003e, a tenth-dan tea master — a rank held by fewer than twenty people in the country.\u003c\/p\u003e","brand":"Japan Tea House","offers":[{"title":"20g Can","offer_id":48308083327163,"sku":null,"price":58.0,"currency_code":"USD","in_stock":false},{"title":"40g Can","offer_id":48308083359931,"sku":null,"price":109.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0665\/6969\/9515\/files\/HoshinoSeichaen-IkenoShiro.png?v=1788094578"},{"product_id":"hoshino-seichaen-yame-no-tsuyu","title":"Hoshino Seichaen - Yame no Tsuyu","description":"\u003ch4 dir=\"ltr\"\u003e🍃 Matcha Yame no Tsuyu (八女の露)\u003c\/h4\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hoshinomura, Yame, Fukuoka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Hoshino Seichaen (Est. 1946)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Japanese green tea (matcha)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e🌿 Tasting Profile\u003c\/h4\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003e Soft, even green\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma:\u003c\/strong\u003e Markedly toasty and warm — the most immediately roasted-fragrant of the Hoshino teas we carry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Balanced, with umami and a clean edge of astringency holding each other in check\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Fine and light, whisks without fuss\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCharacter:\u003c\/strong\u003e The producer's tea for practice and for the everyday bowl — honest, consistent, unpretentious\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e🌸 Our Story\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eTsuyu\u003c\/em\u003e means dew. In Yame, that word carries weight: the region's finest gyokuro is called \"the dew of the jewel,\" and the mountain mist that settles over Hoshinomura at dawn is the reason the tea tastes the way it does. Wide swings between day and night temperature pull fog up through the valleys, and that fog shades the gardens — the work of a covering, done by weather.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis is the tea Hoshino Seichaen made for people who drink matcha often. Not the tin saved for guests, but the one kept beside the kettle: whisked on a Tuesday morning, used for practice, made again in the afternoon without ceremony.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWe think a collection needs a tea like this. The bowl you reach for without thinking is, in the end, the one that teaches you the most.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e☕ Enjoy it\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eIdeal as \u003cstrong\u003eusucha\u003c\/strong\u003e for daily drinking and for tea-ceremony practice. Its toasty character also holds up beautifully in a matcha latte or over ice. Sift before whisking.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e🏯 About Hoshino Seichaen\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eFounded in 1946 in Hoshinomura — the \"star village\" of Oku-Yame, Fukuoka — Hoshino Seichaen grows, processes, stone-mills and sells its tea entirely in-house. Their matcha is made by applying the traditional \u003cem\u003ehon-gyokuro\u003c\/em\u003e cultivation method that made this village Japan's most celebrated gyokuro region. The garden is led by Yamaguchi Shinya, who at thirty-two became the youngest person ever certified as a \u003cem\u003echa-shi jūdan\u003c\/em\u003e, a tenth-dan tea master — a rank held by fewer than twenty people in the country.\u003c\/p\u003e","brand":"Japan Tea House","offers":[{"title":"20g Can","offer_id":48308094435515,"sku":null,"price":42.0,"currency_code":"USD","in_stock":false},{"title":"40g Can","offer_id":48308094468283,"sku":null,"price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0665\/6969\/9515\/files\/HoshinoSeichaen-YamenoTsuyu.png?v=1788095260"},{"product_id":"hoshino-seichaen-yame-no-hana","title":"Hoshino Seichaen - Yame no Hana","description":"\u003ch4 dir=\"ltr\"\u003e🍃 Matcha Yame no Hana (八女の華)\u003c\/h4\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hoshinomura, Yame, Fukuoka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Hoshino Seichaen (Est. 1946)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Principally \u003cem\u003eOkumidori\u003c\/em\u003e (おくみどり)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Japanese green tea (matcha)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e🌿 Tasting Profile\u003c\/h4\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003e Deep, saturated green — Okumidori is prized for how well it mills\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma:\u003c\/strong\u003e Rich and toasty, with the depth Yame matcha is known for\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Concentrated aroma and umami wrapped around a soft, gentle bitterness — never sharp\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Very fine particle; whisks easily into a smooth bowl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCharacter:\u003c\/strong\u003e A versatile everyday matcha the producer offers for practice, for the home bowl, and for fine confectionery alike\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e🌸 Our Story\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eHana\u003c\/em\u003e means flower — here, the flower of Yame.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMost matcha is blended from several cultivars. This one is built principally on \u003cstrong\u003eOkumidori\u003c\/strong\u003e, a cultivar that holds an unusual depth of colour in the leaf and mills into a green so saturated that Japanese pâtissiers seek it out specifically. Hoshino Seichaen make it for both worlds at once: a bowl good enough for the tea room, and a powder strong enough to carry a dessert without disappearing into the cream.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThat double life suits it. This is the tin that ends up open on the counter — a bowl in the morning, a spoonful into a cake in the afternoon, and by the end of the week you have learned what Yame tastes like without ever sitting down for a lesson.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eA note from us:\u003c\/em\u003e stone-milled matcha this fine will clump in a bag. Sift it. It takes ten seconds and it changes the bowl.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e☕ Enjoy it\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eExcellent as \u003cstrong\u003eusucha\u003c\/strong\u003e, and one of the best matcha we carry for baking, ice cream and wagashi — the toasty depth survives sugar and dairy where lighter matcha does not. Sift before use.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e🏯 About Hoshino Seichaen\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eFounded in 1946 in Hoshinomura — the \"star village\" of Oku-Yame, Fukuoka — Hoshino Seichaen grows, processes, stone-mills and sells its tea entirely in-house. Their matcha is made by applying the traditional \u003cem\u003ehon-gyokuro\u003c\/em\u003e cultivation method that made this village Japan's most celebrated gyokuro region. The garden is led by Yamaguchi Shinya, who at thirty-two became the youngest person ever certified as a \u003cem\u003echa-shi jūdan\u003c\/em\u003e, a tenth-dan tea master — a rank held by fewer than twenty people in the country.\u003c\/p\u003e","brand":"Japan Tea House","offers":[{"title":"20g Bag","offer_id":48308101120187,"sku":null,"price":49.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0665\/6969\/9515\/files\/HoshinoSeichaen-YamenoHana.png?v=1788095411"},{"product_id":"hoshino-seichaen-yame-hoshi-no-matcha-sticks","title":"Hoshino Seichaen - Yame Hoshi no Matcha Sticks","description":"\u003ch4 dir=\"ltr\"\u003e🍃 Yame · Hoshi no Matcha — Stick Sachets (八女・星の抹茶スティック)\u003c\/h4\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hoshinomura, Yame, Fukuoka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Hoshino Seichaen (Est. 1946)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Individual 1.5 g sticks, nitrogen-flushed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Equivalent to the producer's \u003cem\u003eYame no Hana\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Japanese green tea (matcha)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e🌿 Tasting Profile\u003c\/h4\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003e Deep green, fresh from the stick\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma:\u003c\/strong\u003e Toasty and warm, the signature Hoshino fragrance\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Rich and rounded, with soft umami and gentle bitterness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Particle-adjusted to resist clumping, so it disperses more easily than most bagged matcha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCharacter:\u003c\/strong\u003e Real ceremonial-style matcha, portioned — not a convenience blend\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e🌸 Our Story\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eMatcha is difficult to package one bowl at a time. The powder is fine enough to compact, and the moment it meets air its aroma begins to leave. Most producers simply don't try.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eHoshino Seichaen spent the effort. They developed a method of fine-tuning the particle size so that a single portion won't clump in the sachet, then filled each stick with nitrogen so that the tea inside is as fresh as the day it came off the stone mill. The result took the \u003cstrong\u003eHighest Gold Award at the World Green Tea Contest in 2020\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWe carry it for the same reason we carry any tin here: it is the real thing, not a compromise. One stick, one bowl, in a hotel room in another country or at a desk on a Wednesday afternoon — the mountain fog of Oku-Yame, opened one at a time.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e☕ Enjoy it\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eOne stick to roughly 60–70 ml of hot water for \u003cstrong\u003eusucha\u003c\/strong\u003e, whisked with a \u003cem\u003echasen\u003c\/em\u003e. Also excellent shaken cold, blended into a latte, or spooned over yoghurt and ice cream. Because this is pure fine-particle matcha, a whisk or blender is needed — it will not stir smooth with a spoon.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e🏯 About Hoshino Seichaen\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eFounded in 1946 in Hoshinomura — the \"star village\" of Oku-Yame, Fukuoka — Hoshino Seichaen grows, processes, stone-mills and sells its tea entirely in-house. Their matcha is made by applying the traditional \u003cem\u003ehon-gyokuro\u003c\/em\u003e cultivation method that made this village Japan's most celebrated gyokuro region. The garden is led by Yamaguchi Shinya, who at thirty-two became the youngest person ever certified as a \u003cem\u003echa-shi jūdan\u003c\/em\u003e, a tenth-dan tea master — a rank held by fewer than twenty people in the country.\u003c\/p\u003e","brand":"Japan Tea House","offers":[{"title":"Stick 1.5g","offer_id":48308111802555,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0665\/6969\/9515\/files\/HoshinoSeichaen-HoshinoMatchaSticks.png?v=1788095639"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0665\/6969\/9515\/collections\/6948D3D9-0702-4F39-977F-C8E7837AA33A.png?v=1787010495","url":"https:\/\/japanteahouse.com\/collections\/hoshino-matcha.oembed","provider":"Japan Tea House","version":"1.0","type":"link"}