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- Japanese Shincha Teas • Shincha Asatsuyu
![Shincha Asatsuyu](http://rishi-tea.com/cdn/shop/files/Rishi-TeaCircle-SASATSUYU100_1000x.jpg?v=1721861101)
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![Shincha Asatsuyu](http://rishi-tea.com/cdn/shop/files/Rishi-TeaCircle-SASATSUYU100_1000x.jpg?v=1721861101)
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Shincha Asatsuyu
Deep green emerald dew drop, rich umami, sugar cookie and cream
About this tea
Asatsuyu means “morning dew” and is an original cultivar developed in the 1950s. Harvested in the early spring season, it bears its first flush right after saemidori and asanoka and just before yabukita. Picked at its peak quality, this batch of asatsuyu has a deep milky sweetness, rich umami and shimmering brilliance of liquid jade in the cup. The timing of the harvest was delayed about a week from the cool weather this year, so the tea developed gradually and blossomed into a deeply rich and creamy umami tea that stood out from so many shincha samples we cupped this year. Back in the day, people referred to the asatsuyu cultivar as “natural gyokuro” because even without deep shading, its appearance and style is of emerald and vibrant green dew drops. This year we selected a deep steamed fukamushi batch from the Ei Town of Kagoshima on the island of Kyushu, known for its rich and vibrant umami green teas.
Origin
Kagoshima, Kyushu Island, Japan
Cultivar
Asatsuyu
Harvest
April 19, 2024
Elevation
120 meters
Ingredients
Green tea
![](http://rishi-tea.com/cdn/shop/files/shincha-asatsuyu-about_1000x.jpg?v=1716532411)
![](http://rishi-tea.com/cdn/shop/files/shincha-asatsuyu-about_800x.jpg?v=1716532411)
Ingredients
Green tea
Origin
Kagoshima, Kyushu Island, Japan
Cultivar
Asatsuyu
Harvest
April 19, 2024
Elevation
120 meters
![Kagoshima background map desktop](http://rishi-tea.com/cdn/shop/files/Desktop_Origin_Kagoshima_Japan_2500x.jpg?v=1712589285)
![Kagoshima background map mobile](http://rishi-tea.com/cdn/shop/files/Mobile_Origin_Kagoshima_Japan_1000x.jpg?v=1712589285)
Origin
Kagoshima
Kyushu Island, Japan
Kagoshima Prefecture is located at the southwest tip of Kyushu (the third largest island of Japan) and is largely mountainous and home to important lumber, fishing and agriculture industries. Much like the rest of Japan, this region has well manicured tea gardens with well-developed irrigation, and farmers follow strict growing procedures to produce this perfect tea bush shape and size.
![](http://rishi-tea.com/cdn/shop/files/Kukicha_Origin_1000x.jpg?v=1691443548)
![](http://rishi-tea.com/cdn/shop/files/Kukicha_Origin_800x.jpg?v=1691443548)
![](http://rishi-tea.com/cdn/shop/files/Sencha_Superior_About_1000x.jpg?v=1691443611)
![](http://rishi-tea.com/cdn/shop/files/Sencha_Superior_About_800x.jpg?v=1691443611)
Preparation
- Imperial
- Metric
Traditional Tea Preparation
Add 6g tea to a small (150ml/5oz) kyusu teapot.
Use water cooled to 170°F.
Infuse for 45 seconds and decant.
Repeat for another 1-2 infusions for 15 seconds.
![](http://rishi-tea.com/cdn/shop/files/Rishi-PDP-Preparation-Kyusu_6c2db06b-8755-40ed-833d-e4b1579f8fa2_1000x.jpg?v=1694557275)