Green tea
Sencha Asatsuyu is produced by a very small producer on a family-run farm. The tea is made from the Asatsuyu (morning dew) cultivar known for its good flavour characteristics. It is grown entirely without the use of pesticides in the small mountain region of Asamiya, Shigaraki. This particular tea is cultivated at an elevation of 450–500 meters above sea level. Asamiya is one of Japan’s original tea-growing regions and is counted among its famous tea regions, and it lies very close to Kyoto. It is one of the oldest tea-growing areas in Japan, if not the very oldest, and the first tea seeds in Asamiya are said to have been planted there by the monk Saichō.
The tea has dark emerald green leaves as some shading of the tea bushes has taken place before harvesting, which gives the tea a sweeter taste.
Origin: Asamiya, Shigaraki, Japan
Taste: Well-balanced, full-flavoured and creamy.
Appearance: Emerald green straight-cut leaves.
Steeping Instructions:
2dl - 6g tea at 75 °C water, 1 minute.
Pour out the last drop between steeping's.
Second steeping 75 °C, pour directly.
Third steeping 80 °C, pour directly.
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Preparation of sencha tea
