Sencha Tongu Asatsuyu
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Asatsuyu is a rare Japanese tea cultivar nicknamed the “natural Gyokuro” due to its rich sweetness, strong umami, and low astringency. It is a light-steamed sencha with a sweet and toasty flavor reminding of baked sweet potatoes. The bright flavor of sushi and sushi rice-based dishes pair beautifully with this umami-rich, toasty tea.
Origin: Tongu, Tsuchiyama-Cho, Koka-shi, Shiga Prefecture
Altitude: 300 meters
Picking time: middle of May 2025
Cultivation method: grown in direct sunlight
Temperature for roasting: 70-80℃
Ohmi tea has great prestige and is loved by many for its rich flavor and fragrance, which are brought about by the rich nature, plenty of sunshine and the beautifully clean waters and air coming from the surrounding Suzuka mountains.
According to the legends, Zen monks brought the first tea seeds to the area in the 14th century from Kyoto, so zen temples cultivated Ohmi tea first. Thanks to its characteristic aromas, by the 19th century, it became much in demand, even for export.
HOW TO PREPARE
The tea goes three great steeps.
For the first infusion, use 5 g (0.17 oz) tea leaves, 80°C (176°F) 200 ml (6.8 fl oz) water and steep for 45 seconds. For the second, increase the temperature to 85°C (185°F) and steep for around 10 seconds. The third brew can be a longer steep (about 45 seconds) with a 85°C (185°F) water.
