Bio Sencha Asanoka

Spring harvest from the shrubs of Asanoka cultivar from the city of Kirishima in the very south of Japan (Kagoshima). The tea shrubs were shaded (Kabusé), the harvest took place at the end of April. The leaves are shaped into oblong regular needles of a heady fruity scent full of citrus and herbs. Brisk, full, soft, oily flavor with hints of nuts and green pepper.

Preparation: 1 teaspoon (3 g) of tea for 200 ml of boiled water, cooled down to 55 - 60°C, steep for 50 seconds. For the second infusion, cool the water down to 65 - 70°C, steep only for 15 seconds. You can prepare more infusions in a similar way.

Have a lok at out Blog articles:
Japanese green tea – in pursuit of umami.
Degustation Notes – Japanese Teas.