Hoshino Shizuku 「星の雫」- Premium sencha green tea from Yame Hoshinomura 50g

Nature's Perfect Design

The village's name, Hoshinomura, carries the poetry of its famously clear night skies, literally meaning 'the Village of Stars' ('Hoshi' for star, 'mura' for village).

The profound flavor of "Hoshino Shizuku," a depth unrivaled by others, is the miraculous result of this region's unique "Terroir" fused with the philosophy and skill of the farmers who are deeply rooted in this land.

A Natural Environment Blessed by the Heavens for Supreme Quality

• Topography and Mist: Hoshino village is nestled in steep mountains, creating a significant temperature difference between day and night. This gentle stress slows the tea leaves' growth, allowing them to store abundant nutrients and develop a condensed, rich flavor. Furthermore, a thick morning mist that occurs throughout the year acts as a "natural shade curtain," protecting the delicate new shoots from harsh sunlight. This naturally suppresses the conversion of savory umami components (L-theanine) into astringent catechins—an effect akin to the "kabuse" (shading) process used for Gyokuro, performed by nature itself.

• Soil Nurtured by the River: The vibrant, life-filled soil of this land is a gift from the Hoshino River (part of the Yabe River system). Over millennia, nutrient-rich sediment from the volcanic mountains upstream has been carried down and deposited, creating this fertile alluvial soil. Furthermore, the stone-walled terraced fields built on the steep slopes are not only beautiful but functionally critical. They provide excellent drainage, preventing root rot by allowing excess rainwater to flow away quickly, thus creating the ideal physical environment for the tea plant's roots to grow deep and strong.

• The Perfect Chemistry: What makes Hoshino's terroir even more special is that this rich soil is naturally "weakly acidic" (pH 4.5-5.5), which is optimal for the tea plant's growth. This specific quality is key, enabling the plant to absorb the maximum amount of nutrients from the soil and channel that power directly into its leaves.

Elevating Nature's Gift

Hoshino village possesses a rare and blessed terroir. However, it is the human hand—the philosophy and skill of the farmer—that elevates these natural gifts into a cup of art.

• The Spirit of Gyokuro: Hoshino is the home of Japan's finest Gyokuro, reigning as the national champion at the All-Japan Tea Competition for over two decades. The uncompromising, quality-first spirit required for Gyokuro production permeates every tea crafted in this region.

• Quality Over Quantity: While many tea gardens focus on yield, the farmers of Hoshino adhere to a "quality-focused" cultivation method, intentionally limiting the number of buds to concentrate nutrients in each individual leaf. Most will only harvest up to the second flush, allowing the tea plant to store its energy for the following year's first flush.

• The Fruit of Honest Labor: This tea is not just a gift of nature; it is the crystalized form of honest, diligent craftsmanship, infused with the pride and philosophy of farmers who know what it takes to be number one in Japan.

"Hoshino Shizuku" is not merely a sencha. It is a drinkable work of art, born at the intersection of the finest natural environment and the most supreme artisan culture.

A Landscape in a Cup

The flavor of this tea is a magnificent expression of the 'Saemidori' cultivar and the unique terroir of Hoshino village. The practice of shading the tea plants before harvest builds the foundation for this multi-layered and profound taste, allowing the leaves to accumulate abundant L-theanine (umami) while softening astringency.

If I may, allow me to share my own subjective impression as the owner of this shop, from the first time I tasted this tea.

From Forest to Sunlight

What first spreads across the palate is a supple, rounded, and dense umami. The 'Ooika' aroma, reminiscent of high-grade nori, feels like an invitation into a tranquil, cool forest. And what emerges from that quietude is not just sweetness. It is that warm, hokuhoku texture—the comforting sensation of eating a steamed chestnut or a stone-roasted sweet potato. It slowly spreads through your mouth like sunlight filtering into a cool forest. It was a comforting experience, closer to a 'sensation' or 'mouthfeel' than just a taste.

• Aroma: The 'Ooika' (covering scent) of high-grade nori and the youthfulness of steamed edamame, with a warm, sweet nuance of chestnut in the background.
• Palate: A supple and rounded, concentrated umami. This is followed by a gentle sweetness and a warm, hokuhoku (starchy and comforting) texture reminiscent of steamed chestnuts.
• Liquor Color: A brilliant and clear yellow-green. This is a hallmark of the chuumushi (medium-steamed) method, which preserves the delicate, intrinsic aroma of the tea leaf while still extracting a rich umami. Furthermore, the careful hiire (final firing) process creates its signature clarity and removes any trace of roughness.

To fully draw out the rich umami of this tea, we recommend brewing slowly with slightly cooler water.

1. Tea Amount: 3g (Approx. 1 heaping tsp)
2. Water: 100ml / 3.4 fl oz
3. Temperature: 75°C / 167°F (To achieve this, pour boiling water into a separate cup once before pouring over the leaves).
4. Steeping Time: 60 seconds
5. Pouring: Pour until the very last drop. This "golden drop" contains the most concentrated flavor.

• Tip: For the second infusion, try using slightly hotter water (around 80°C / 175°F) to enjoy a different, more refreshing aromatic profile.