Bio Sencha Asanoka

Spring harvest from the shrubs of Asanoka cultivar from the city of Kirishima in the very south of Japan (Kagoshima). The tea shrubs were shaded (Kabusé), and the harvest occurred at the end of April. The leaves are shaped into oblong regular needles of a heady fruity scent full of citrus and herbs. Brisk, full, soft, oily flavor with hints of nuts and green pepper.

How to prepare Sencha

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 65-70 °C, steep for 60 seconds. Infuse the second infusion for 30 seconds and the third for 60 seconds. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 55–60 ᵒC for 20 seconds, and in the following three infusions, you steep the leaves for 30, 40, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.

Have a lok at out Blog articles:
Japanese green tea – in pursuit of umami.
Degustation Notes – Japanese Teas.