Asamiya Asatsuyu Sencha 2019

$12.00

The Asatsuyu cultivar is a species that produces a strong natural umami flavor and sweetness. It is often likened to ‘a natural gyokuro’. This manufacturer works in exclusively natural ways.

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The Asatsuyu cultivar is a species that produces a strong natural umami flavor and sweetness. It is often likened to ‘a natural gyokuro’. This manufacturer works in exclusively natural ways.

Due to the minimal amount of fertilisation the leaf grows rather thin. In addition, tea grown in mountain valleys receive less sunlight than in flat areas. These traits contribute to the production of a soft and fragile leaf, which needs to be handled with care during steaming and kneading. The producer applies an asamushi (brief steaming) approach and takes his time to carefully kneed the tea-leaf into long needle shapes. This produces a tea that can be enjoyed throughout multiple infusions.

 

About the tea

Origin: Asamiya, Shiga, Japan (single estate).
Farmer: Takatomo Katagi.
Type: Green tea – Sencha.
Cultivar: Asatsuyu cultivar.
Harvest: Spring 2019.
Tea bush age: Over 50 years.

About the tea garden

Name: Tera-dani [寺谷].
Area: 10 ares.
Category: Tea farm.
Altitude: 370m.
Soil type: Granite, sand soil.
Direction an angle: Southeast slope.
Ridge direction and shape: Horizontal rows of bushes along the contours of the mountain.

About the climate

Climate: Sloping tea garden with good exposure to sunlight.
Surroundings and environmental circumstances: One field in a joint tea garden area. In the valleys mist passes over the tea gardens invigorating the bushes with fresh humidity and air. The high altitudes and low temperatures aid the bushes in growing strong and vital. Harvest is conducted only twice a year, and once every few years the manufacturer lowers his bushes down to the base after first harvest. This helps them to regrow healthy, fresh branches. The only fertilisation used are natural plant based substances, some of which (straw, pampas grass, etc.) are applied to obstruct the growth of weeds. When these substances decompose they become nourishment for the bushes.

About the production process

Manufacturing: Harvest – Fixing (steaming) – Initial beating – Kneading – Agitation – Shaping – Drying.
Brief steaming / Asamushi; Regular branding.

Brewing Suggestions
Measurements per portion.

・Amount of tea :3~4g
・Water temperature:80~90℃
・Water amount:200㏄
・Steep duration:40 sec

Suggested no. of infusions: [3]
Gradually increase the temperature and steeping duration over successive brews. Brew at a higher temperature to enjoy the delicious aromas of this natural tea.

 

Weight50 g
Size

HS-code

0902.30.00

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