熟成本山茶

静岡市安倍川・藁科川流域でとれる本山茶は、家康公が愛したお茶としても知られています。
江戸後期には安部茶として江戸の町で一世を風靡しました。
山茶の高い香りとバランスのとれた味わいは秋になると一層深みを増します。
徳川家康公は、茶壷に詰めたお茶を安倍奥標高1167ｍの井川のお茶蔵に保管し、
秋になるとお城におろして楽しまれたといわれています。
本品は本山茶の中から厳選したものを井川のお茶蔵に預け秋まで半年間熟成したものです。
ワインで言うところの"Well aged"とでも言いましょうか。
熟成により茶はさらにまろやかな味わいとなり、その豊かな香りとともに愛好家に喜ばれております。

Honyama-cha is produced around the Abe river and the Warashina river in Shizuoka-city.
It's known as the tea Shogun Ieyasu loved.
It became popular at Edo(Tokyo) as Abe tea in the later Edo period.
When autumn comes, the aroma of tea from the mountainous region comes to be more rich and its to be more well-balanced taste.
Shogun Tokugawa Ieyasu stuffed the tea into tea urn and kept them in a tea storehouse in Ikawa of deep Abe regionwhich is at an altitude of 1167m.
It's said that he had them take out from the storehouse and was enjoyed them at his castle in autumn.
This item is the one selected carefully from the large amount of "Honyama-cha" and kept in a tea storehouse in Ikawato have matured for half a year until autumn (It's still the same way as in the Edo period).
The maturity makes the taste mellower, so you can enjoy it and the rich aroma.

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このようにしっかりした形状の本山茶だからこそ熟成は可能です。

The ripeninng is possible because of the strong shape of honnyama-cha.