Cultivar and technical information
Located in Shiga Prefecture, Asamiya is a production region that was once famous. Unfortunately, the region has become somewhat forgotten, given that it is in the shadow of its close neighbour, Uji. While Asamiya is very close to Wazuka, the climate of the region is cooler; consequently, the harvests are also later.
The Kôshun cultivar was developed at the Shizuoka research centre, from a cross between Kurasawa and Kanaya-midori. It was registered in 2000. This cultivar is renown for its very distinct aromas, which remain rare outside of Shizuoka.
This Kôshun from Asamiya is refined and lightly roasted.

The nose
The fragrance of this sencha is undeniably classic. It is reminiscent of aromatic herbs, such as dill and basil, and has floral nuances.

The mouth
The first infusion is relatively light, has little umami, and is very lightly astringent. In the next stage, the very distinct aromas that appeared in the nose reappeared in the mouth. This leaves a unique, persistent aromatic sweetness in the length.
Subsequent infusions are not only more astringent, but also very refreshing.

Summary
With this excellent sencha from Asamiya, the characteristics of Kôshun come forth remarkably well. The clearness of the characteristics is notable given that the tea was only lightly roasted, meaning they were not modified. With such aromas, this green tea could almost be mistaken for a type of tisane.

Technical description
Type of tea : Futsumushi sencha
Origin : Kami-Asamiya, Shigaraki town, Kôga city, Shiga prefecture
Cultivar : Kôshun
Harvest : May 16th, 2026