The cup is clean and bright, with a fresh aroma that carries the high mountain air it was grown in. There is a lively astringency, clean rather than drying, and a clear sweetness underneath. The leaf stays whole and needle like because the steam is short, so the brew runs clear rather than cloudy. This is a sencha that tastes of where it comes from. Crisp, lifted, and honest about it.
Teafy Asamushi Sencha is a certified organic, spring first flush Japanese green tea grown in the high mountains of Haruno, Shizuoka, steamed only briefly so the leaf stays whole and needle like. 100 g makes about 40 cups, with two or three steeps from each teaspoon.
The cup is clear and bright, with a fresh aroma that carries the mountain air it was grown in. There is a lively astringency, clean rather than drying, and a clear sweetness underneath, like fresh spring leaf with a sweet lift. The first steep is the sweetest.
Brew a heaped teaspoon, about 2.5 g, in 180 ml of water at 80 degrees for one to three minutes. Brew cooler, around 70 degrees, for a softer, sweeter cup. It is a clean morning tea and the best of our range for cold brew in summer. Caffeine is medium, less than coffee, enough to notice.
Haruno sits in the Hamamatsu hills where cooler nights slow the leaf and build sweetness, and asamushi, the traditional short steam, is the style that shows that leaf most clearly. We source it direct from one grower we keep to ourselves. One ingredient, nothing added. Lab tested in Australia for lead, arsenic, cadmium and mercury.
