This tea is produced in one of the oldest tea regions in Japan, in the mountains on the south side of Japan’s famous lake Biwa. The Asamiya region is particularly suited to the cultivation of fragrant, healthy, natural tea.

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.

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 production process

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