Koushun
香駿 · koushun
Registered
2000
Koushun (meaning 'aromatic steed') is one of the most celebrated aromatic cultivars in Japanese tea, bred from Kurasawa and Kanayamidori and registered in 2000. Its floral character is nothing short of extraordinary: cherry blossom and jasmine aromatics emerge with such intensity that experienced tea professionals often describe their first encounter with Koushun as a revelatory moment. When the fresh leaves undergo withering — even briefly — the transformation is dramatic, releasing layers of floral, citrus, and muscat complexity that evoke fine Darjeeling or Taiwanese high-mountain oolong rather than conventional Japanese green tea. The taste is well-balanced with moderate umami and astringency, a light body, and a long, perfumed finish. Koushun has become a flagship cultivar for Japan's artisan single-origin movement, with producers in Shizuoka crafting everything from delicate sencha to aromatic wakocha that captivate international tea enthusiasts.
Flavor Profile
Aggregated reference values from publicly available information.
Texture
light
Finish
long
Clarity
bright
Aroma Timeline
Recommended Brewing
Temperature
70°C
Water
70ml
Leaf
4g
Teaware
Kyusu (side-handle teapot)
Steep Time
The first steep extracts the deepest umami at a lower temperature. For subsequent steeps, you can raise the temperature slightly to bring out more astringency and body. Always pour out every last drop to avoid over-steeping the leaves.
Brewing Timer
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