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ASAMUSHI SENCHA | Yabukita Cultivar ASAMUSHI SENCHA Yabukita | Premium Japanese Green Tea in Australia 50g bag 50g bag

ASAMUSHI SENCHA | Yabukita Cultivar

50g bag

$20.00 $18.00 Sale

This Asamushi Sencha is our first tea sourced from the Shizuoka region.

Made from 100% Yabukita cultivar, this Sencha has undergone a light level of steaming (Asamushi), meaning that the leaves have retained most of their natural refreshing character as well as their whole structure (the longer the steaming the more the leaves tend to break down into smaller pieces).

The leaves brew an elegant refreshing liquor with prominent floral notes and a buttery mouthfeel, with a hint of dissipating bitterness and a long Umami aftertaste.

Season: Spring 2022 / 1st harvest.

Flavour profile: Floral and buttery, with a light refreshing astringency and a long Umami finish.

Origin: Shizuoka, Japan.

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Hot Sencha Tea:

    1. Place 4-5g of leaves into a Kyusu (teapot)
    2. Pour 200ml of 80°C water
    3. Infuse for 90 sec.
    4. Repeat 2-3 times. Adjust brewing parameters according to taste.

    Note: If brewed for multiple guests pour tea little by little in each cup to evenly distribute the flavour. Most of the flavour will be collected at the bottom of the teapot, so the initial pour will be lighter and become stronger towards the end of the pour.

      Cold Brew Sencha:

      1. Place 4-5g of leaves into a large Kyusu or glass bottle.
      2. Pour 500ml of cool water (room temperature or refrigerated water) into the teapot or glass bottle
      3. Place teapot or glass bottle in the refrigerator for 4-6 hours.
      4. Gently shake the brewing vessel before pouring the tea into the cup/glass.

      Flash Chilled Sencha:

      1. Place 4-5g of leaves into a Kyusu (teapot)
      2. Pour 200ml of 80°C water
      3. Infuse for 3 minutes (in this case the infusion time is longer to increase its flavour, as the hot tea will be then poured over ice and be diluted)
      4. Pour hot tea from the Kyusu into a glass/cup filled with ice cubes (alternating the pour if brewed for multiple guests).

      Iced Brew Sencha:

        1. Place 4-5g of leaves into a Kyusu (teapot)
        2. Fill up the Kyusu with ice cubes
        3. Let ice thaw at room temperature
        4. When the ice is fully thawed, pour into teacups (alternating the pour if brewed for multiple guests).
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