A sencha made in Shizuoka from the leaves of the asatsuyu tea plant cultivar, said to naturally produce the same umami you would get from shading the plant to make gyokuro. Then shading for just a few days before harvest allows the farmers to enhance the umami flavors, producing a sencha with complex savoriness. Steamed longer than usual (since the leaves are young, you can potentially consider this a deep-steamed tea or fukamushicha).
- Ingredients: Green tea
- Japanese name: あさつゆ
- Harvest Season: Spring
- Cultivation & Processing Notes: Long regular steaming (very nearly fukamushi deep steaming)
- Region: Shizuoka Prefecture
- Number of Cups in 100g: 60 cups (20 uses / 3 steepings / 1 cup per steeping. Varies with your steeping recipe.)
- 1st Steeping - Tea: 5 grams. Time: 60 seconds. Water: 70˚C/158˚F, 1 cup.
- 2nd Steeping - Time: 10 seconds. Water: 80˚C/176˚F, 1 cup.
- 3rd Steeping - Time: 45 seconds. Water: 90˚C/194˚F, 1 cup.
- The amounts above are guidelines. Adjust to preference.
- Consider also advanced steeping techniques such as cold or ice steeping (see Steeping Techniques).
- Name: Seiko Tea Company
- Type: Tea Refinement Factory
- CEO: Tatsuya Hoshi
- Employees: 20
- Address: 4-64 Anzai, Aoi-ku, Shizuoka-shi, Shizuoka, 420-0011
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