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Sencha from Kagoshima, Asatsuyu cultivar

Type of tea: Fukamushi sencha (deep-steamed sencha)
Origin: Makizono, Kirishima City, Kagoshima Prefecture
Cultivar: Asatsuyu
Harvest: April 17th, 2018
Sencha from Kagoshima, Asatsuyu cultivar

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This sencha is grown in accordance with organic farming requirements, in the rich nature of the Kirishima mountains in eastern Kagoshima.
Asatsuyu is a very famous cultivar that was among the first wave of officially registered Japanese tea plant varieties in the 1950s. Today, it is the ancestor of many different cultivars. Its most distinctive feature is the colour of its liquor: deep emerald green, absolutely splendid. It is a cultivar with a very specific flavour. It is very sweet, almost cloying, and develops very little astringency. It also has a very strong vegetal flavour that many compare to that of legumes or green beans. It thus has fanatical fans and ferocious detractors.
However, the sencha we are offering here is very subdued, and surprisingly light for an Asatsuyu. Light final firing enhances its vegetal flavour and its very pleasant sweet bean aftertaste, but this is all done in a very subtle way.

At a reasonable price, make up your own mind about this milder version of a classical Japanese tea by indulging in its deep green liquor.

Asatsuyu is a cultivar that ages very well in its hermetically sealed packaging. Its fragrance will also become stronger after oxidation in contact with air.

There is also a report on teas from Makizono (Kirishima City, Kagoshima Prefecture) on the blog of our Japanese Tea Sommelier in English here, or in French here.

Steeping method
  • Quantity of leaves: 4 g / 1.3 tsp
  • Quantity of water: 70 ml / scant 1/4 cup
  • Water temperature: 70°C / 158°F
  • Steeping time: 40~50 seconds

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Sencha from Kagoshima, Asatsuyu cultivar

USD $19.33  / 100g

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