A slightly steamed first flush Sencha from Japan A lightly steamed Sencha from Kagoshima prefecture. Inviting aromas of roasted nori and sweet hay are followed by a soft, rounded palate offering umami-rich summer asparagus and sea kelp flavours. TEA TYPE Green Tea Season First flush Taste Profile Umami-rich kelp and buttered asparagus Origin Kagoshima, Japan Food Pairing Stir-fried vegetables. smoked salmon,savoury rice dishes Multi award winning Obal 2021 award x 2 World Packaging awards 2021 Asamushi Sencha, Japan We've tasted many Senchas, but it was this example from Kagoshima that really caught our attention. Made with spring harvested leaves from the Asanoka cultivar, the balance and richness of this tea is second to none. As with the best Japanese teas, this Sencha is a collaboration between the growers and the tea masters (aka 'Chashi') who finish it. The award-winning Chashi worked closely with the farmers to ensure the leaves were only gently steamed after harvesting, letting them them bring out the tea's full character in the roast. Kagoshima is in the south of Kyūshū, the most southwesterly of Japan's main islands. Characterised by its southern volcanic peaks, lush plains and pristine Pacific coastline, it's a really stunning region. Centred around its deep bay and the active volcano Sakurajima, Kagoshima is one of Japan's top tea-producing regions. Blessed with subtropical warmth, mineral-rich soils and cool night temperatures, its tea bushes thrive in the mist-shrouded foothills. The region's teas are famed for their deep colour and complex aromas, and this nourishing Sencha is a fine example. LEAF APPEARANCE: Straight, emerald-green needles AROMA: Sweet hay, toasted seaweed and roasted peanuts LIQUOR: Jade-green TASTE: Sweetly umami with buttery asparagus and kelp notes THE ART OF PREPARATION ASAMUSHI SNECHA GREEN TEA 2 TPS 80ºC 2 MINS TWO STEEPS This is our recommended brewing guide, but by all means adjust to your own taste. Warm your teapot and cups with boiling water. Discard the water and add two level teaspoons of tea to your pot. Add 200ml / 7oz water (i.e. one teacup or small mug) at 80°C / 176°F. If you don't have a thermometer, let the boiled kettle sit for six minutes. Place the lid on the pot and steep for two minutes. Stir, then strain the tea into your cup. To re-steep the leaves, repeat steps 3–5. Makes one cup. For more, add an extra teaspoon per person and multiply the amount of water accordingly. Always use freshly-drawn and, where possible, filtered water.
