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The Asanoka bush was first developed in 1998 through crossbreeding between Yabukita (The most popular tea bush in Japan) and a Chinese bush "Hiramizu #1" in Kagoshima. Asanoka is very flavorful and has strong Umami. This Asanoka Sencha is made using leaves which were covered for about two weeks before the first flush harvesting in Kagoshima. It has a very strong Umami and sweetness.
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About Sencha Variety
Sencha, the most commonly drunk green tea in Japan was first produced in Uji (the outskirts of Kyoto) in the 18th Century and is now produced in many parts of the country. First flush tea, harvested from late April through mid-May, is considered the best of its kind. Sencha has the perfect balance of briskness and sweetness.
Water: 155-170 F Tea: 3g per cup (6-8 ounces of water) Infusion: 1 minute
1. Boil freshly drawn water and let it cool down to the appropriate temperature.
2. Put tea leaves into the pot, use 3 to 3.5 g (5 g for Gyokuro) for each cup.
3. Pour water into the pot and allow the indicated time for proper infusion.
4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot.
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