Shincha Asatsuyu
Garden Direct Green Tea
Shincha Asatsuyu
Shincha Asatsuyu

Shincha Asatsuyu

Known for its rich and vibrant umami taste, this year’s deep steamed Asatsuyu selection has a deep rich and creamy sweetness with shimmering brilliant of liquid jade.  


16+ Servings

Qty:

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.

Ingredients

Green tea

Origin

Kagoshima, Kyushu Island, Japan

Cultivar

Asatsuyu

Harvest

April 19, 2024

Elevation

120 meters

Kagoshima background map mobile

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.

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.

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