Origin: Takeda Tea Farm from Asamiya, Kôka (Shiga)
Cultivar: Okumidori, Saemidori
Shading time: 14 days
Elevation: 200 m
Harvest: May 2020 (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.
In order for the tea to develop its full potential, we recommend the infusion method described above.
