Hoshino-cha is located in the village of Hoshino, in the Yame tea region on the island of Kyushu. Akihito Takaki is the fourth generation of his family to produce dento hon gyokuro there, the most labour-intensive category of gyokuro in Japan. The bushes are covered with sumaki, rice straw mats, rather than the more common synthetic cloth. This results in a more aromatic and fuller leaf.

Picking is done entirely by hand. Takaki sells his tea directly to customers in more than 120 countries, without intermediaries. His dento hon gyokuro carries a protected geographical indication, a government recognition for traditional production within a defined area.

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