Nishi San’s Shincha Single Cultivar Asatsuyu

The Nishi Family is renowned throughout Japan as the pioneers of organic tea cultivation. This year, they selected several specialized lots for us, including this micro-lot of shincha crafted from the Asatsuyu cultivar. Asatsuyu means “morning dew” and is an original cultivar developed in the modern Japanese agriculture breeding programs of the 1950s. Harvested in the early spring season, it matures to flush just after Saemidori and just before Yabukita.

Picked at its peak quality with deep milky sweetness, rich umami and freshness, the timing of the harvest yields such a low fiber content, when infused, the leaves turn into an emerald jelly-like substance, akin to what one may expect from brewed gyokuro leaves. Kabuse shading enhances its deep green color and abundant umami.

This shincha is a vivid green example of chumushi (mid-steamed) process, which creates a smaller leaf particle size that in turn results in a full-bodied and opaque emerald cup. 

It is invigorating with a deep umami and creamy sweetness balanced with fresh hints of snap pea. The bright emerald green infusion is lively and full of spring energy.