With roots in the tea that the Buddhist monk Saicho brought to Japan during the Heian period more than 1000 years ago, this native species from the Asamiya district of Shiga prefecture offers a taste reminiscent of the long history of tea cultivating in Japan. This tea is coming from a completely unfertilized tea field. It has a delicate flavor with natural sweetness.
Cultivar: Native species of Asamiya in Shiga Prefecture
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.