Steaming: Asamushi, or lightly steamed. This results a leaf that is kept more intact than longer steaming, and therefore results in a clearer, liquid that extracts more slowly from the leaf for multiple steepings. This type of steaming is usually reserved for higher quality leaf.
Steeping recommendation: We recommend the warm water steeping method for this Yakushima Shincha. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly like gyokuro, then again at higher temperatures to release more flavors.