The Asatsuyu cultivar is often referred to as natural gyokuro-tea. Originating in Uji, (Kyoto Prefecture), this cultivar offers a superb experience of natural sweetness. With a light taste and translucent color, it will delight those who prefer teas with an elegant taste. Through aging, these tea leaves harvested in 2019 have slowly developed a mellow and resonant flavor.
Harvest : May 2019
Net Weight: 50g
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 45°C
Time: 60 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.