This is the first harvest of the Asatsuyu cultivar originating in Uji which has almost disappeared from the market. The first harvest is especially fruity like muscat and its freshness stands out as it rolls down the throat. Asatsuyu is also called "natural gyokuro" for its delicate sweetness and calm aroma. Although the sweetness is strong, it has a light aftertaste.
* Package image for illustration purposes only.
This is how we brew this tea at Tearoom Toka. We offer these guidelines as a reference. Variations in water (hard or soft), leaf and water quantity, water temperature, and steeping time will effect the final flavor. Feel free to experiment and find the brew that best suits your taste.
Temperature: starting from 40°C
Time: 70 sec
Add the tea leaves to a pre-warmed teapot. When the boiled water has cooled to the desired temperature, add and steep for the selected time. When pouring, the key is to decant each infusion down to the last drop. From the second infusion on, gradually raise the temperature of the hot water and shorten the extraction time. You may increase the amount of water as well.
Shape〈large and small sword tips〉
Fragrance〈plain bread, soft rush, green bamboo〉
Taste〈knob dashi, cashew, fried tofu, shoshito pepper, as if walking in the mountains〉
Color〈bright yellow green〉
Fragrance (brewed tea)〈gentle, asiatic dayflower〉
Fragrance(steeped leaves)〈increasing richness, steamed potato, freshly cooked rice, japanese mustard greens, lettuce〉
Sweetness〈increasing richness, steamed potato, freshly cooked rice, japanese mustard greens, lettuce〉
Umami〈cashew, almond, knob, nori, sliky, fried tofu〉
Bitterness〈subtle lettuce, shoshito pepper 〉
Acidity〈refreshing yogurt in the back〉
Sweets〈shine muscat grape〉