Cultivar and technical information
We have here a sencha that was grown without using pesticide or—notably—fertilizer.
This tea comes from Shinshiro, located east of Aichi Prefecture, near Shizuoka. It was made using the Asatsuyu cultivar. The cultivar comes from seeds of “zairai” (indigenous) tea trees from Uji. It was registered in 1953 alongside Yabukita and 13 other cultivars.

The nose
There is an herbaceous fragrance with subtle maize and bean notes.

The mouth
In the mouth, it is no surprise that we only find extremely little umami, but also no astringency. The infusion delivers a fluid and refreshing sensation. However, despite the tea’s apparent lightness, there is an impressive persistence in the mouth.
There are green aromas that simultaneously evoke grilled nuts, maize and—more discreetly—edamame beans.
Subsequent infusions also have this intense sweet aftertaste, with slightly more pronounced aromas and a light touch of smokiness.

Summary
Here at Aozuru-chaho Thés Du Japon, we do not typically present this type of very “natural” tea, which was produced without using even organic fertilizer. The tea has a light profile, whose strength appears at the end in the mouth. The aromatic characteristics of Asatsuyu are also undeniably present, but very subtle. It is also important to note that the umami that Asatsuyu from Kyûshû are known for is not characteristic of the cultivar; rather, this umami results from the use a lot of fertilizer and shading in the cultivation process. This sencha is easy to drink in large quantities. And if you prefer, you can also enjoy this tea as a very hot infusion without worry.

Technical description
Type of tea : Fustûmushi sencha
Origin : Nakagawara, Hitokuwada district, Shinshiro city, Aichi prefecture
Cultivar : Asatsuyu
Harvest : May 9th, 2026