TWIG TREASURE | Furukawa's Hone Cha

A MOST SATISFYING TEA CREATED WITH THE STEMS FROM TOP GRADE TENCHA.

Hone-cha (骨茶) is literally translated as “bone tea”; it is made from the the stems and structural veins separated from tencha before it is ground into matcha. Because these “twigs” come from the same carefully shaded, high-quality plants, they can produce a surprisingly delicious brew.

This year we asked Furukawa San to keep the stems from the three lots of outstanding tencha that we purchased from his family. These vibrant hone cha is the outcome.

Tasting experience:  

Tenmyo - A gentle bitterness reminiscent of ginkgo leaves, with a rich, full-bodied character. Subtle umami and a delicate savory salinity add depth to the finish.

Okumidori - Fresh, herbaceous notes of green foliage unfold with a mellow sweetness reminiscent of sugarcane. Like a soothing Japanese herbal tea, it evokes the quiet beauty and serenity of the Japanese countryside.

Samidori - A delicate, understated salinity, light and airy like a passing breeze, with a subtle hint of sea breeze and oceanic freshness.

Origin: Joyo, Kyoto, Japan

GPS: 34.82° N, 135.79° E

Cultivars:  

Samidori (さみどり) is one of Kyoto’s most celebrated traditional tea cultivars, prized for its refined umami, gentle sweetness, and vivid green colour. Especially renowned for tencha and gyokuro, it produces matcha of remarkable elegance and depth.

Tenmyō (てんみょう / 天妙) is a rare Kyoto tea cultivar valued for its distinctive character and limited production. Little encountered outside specialist Japanese tea circles, it offers a fascinating expression of Kyoto’s deep culture of cultivar selection and fine tea craftsmanship.

Okumidori (おくみどり) is a highly regarded Japanese cultivar known for its deep green colour, smooth texture, balanced umami, and restrained astringency. Its name evokes a “deep green,” qualities that have made it particularly desirable for premium shaded teas and matcha.

Brewing Guide:  

• Tea: 2g
• Water: 240ml @ 100°C
• Time: 3 minutes

About The Growers

The Furukawas are some of of the coolest young tea growers who are breathing new life into the fascinating craft of shade grown teas. They are based in Jōyō (城陽), Kyoto, within the Uji tea region. 

Furukawa is an excellent example of the blending of old traditions and 21st century solutions. His matcha and gyokuro are shaded with a canopy of hay, known as  komo-shita saibai (菰下栽培). This is a very labour and capital intensive process that yields spectacular results in terms of flavour. On the other hand, Furukawa San was one of the earliest adopters of drones to manage his tea fields; in 2026, he was selected by the Kyoto Tea Academy to share his knowledge with other local growers.

That relationship between tradition and experimentation runs deeper in the Furukawa story. The family's roots in Jōyō extend beyond tea into sake through Jōyō Shuzō (城陽酒造・じょうようしゅぞう), the small local brewery founded in 1895. I you find yourself in this reagion, please pop by the brewery and try everything.