Houshun (鳳春), meaning “spring phoenix”, is a cultivar meant for gyokuro production.
This early budding cultivar comes from the Uji region.
History of Houshun
At the Kyoto tea industry experimental site, seeds resulting from natural crossing of Samidori were planted.
The best seeding was selected in 1975, and it underwent various tests.
It was finally registered under the seed and seedling law in 2006.
Note that it’s the same process as the Tenmyou cultivar.
Characteristics of Houshun
Houshun can be picked four days earlier than Yabukita.
Its young leaves are green, a little bigger and thicker than those of Samidori.
The yield at harvest is about the same as Samidori.
This cultivar has a strong resistance to the gray blight, and a medium resistance to anthracnose.
Houshun makes a high quality gyokuro.
While the processed leaves can lack intensity in their color, they can be rolled tightly.
It has a refreshing aroma, and a mellow taste.
