Origin: Takeda Tea Farm from Asamiya, Kôka (Shiga)
Cultivar: Okumidori, Saemidori
Shading time: 14 days
Elevation: 200 m
Harvest: May 2023 (First Flush), scissor picked
Type of steaming: Asamushi (short steaming)
Ideal storing: After opening please use as soon as possible (maximum 3 months) and store in a cool, light-protected place.
Special features: From Mr Takeda, who achieves top placings every year at the national contest with his Sencha.
Weight: 80 g
Steeping Method
First infusion:
・Amount of tea ：5 g
・Water temperature：about 45 - 50℃
・Water amount：about 50 ml
・Steep duration：70 - 80 sec
Second infusion:
・Water temperature：about 55℃
・Steep duration：15 sec
Third infusion:
・Water temperature：about 55℃
・Steep duration 25 sec
Fourth infusion:
・Water temperature：about 60℃
・Steep duration：30 sec
A premium kabusecha from Asamiya, one of Japan's oldest and most renowned tea growing regions.
Mr. Takeda shades this tea for two weeks, developing a very strong umami and a sweetness that puts many a Gyokuro in the shade. Overall very soft and complete without astringency with a fruity aroma reminiscent of grapes.
The harvest this year has been especially good and probably the best in years.
In order for the tea to develop its full potential, we recommend the infusion method described above.
