Asamiya Yabukita Sencha Tokujō

From the gardens of Asamiya in Shiga Prefecture (Ohmi), one of Japan’s oldest and most renowned tea regions. Cultivation here traces back more than 1,200 years to the early Heian period, when the monk Saichō is said to have planted tea seeds brought from Tang China. Located at elevations of 450 to 550 m along the border of Kyoto and Shiga, the slopes, day-night temperature differences, and mist produce quality teas. These elements surrounding the tea grown have earned Asamiya a place among Japan’s five great teas.

This Tokujō (superior) selection is made from the classic Yabukita cultivar, the backbone of Japanese green tea. Selected in the early 20th century and now occupying the majority of Japan’s tea fields, Yabukita is valued for its excellent balance, strong umami, consistent quality, and overall reliability when processed into many types of Japanese tea.


TASTE NOTES

The dry leaf releases a savory richness, warm and comforting body with a broth-like depth. Wet leaves add gentle roast notes. The first infusion brings a light and clear liquor whose flavor is mild yet satisfying: savory, heartwarming, and rounded rather than vegetal.

The second infusion brings more refreshing notes-savory still, but with a clean, lightly pickled-cucumber freshness and classic Yabukita clarity. A soft orange-tinged aftertaste lingers. Overall, the tea feels nourishing and everyday-friendly while retaining the aromatic signature of Asamiya.


BREWING RECOMMENDATIONS

Leaf: appropriate for your vessel (6 g per 150 ml as a starting point)
1st infusion: 75 °C, 50 seconds
2nd infusion: 80 °C, about 20 seconds


Origin: Asamiya, Shigaraki-Cho, Koka-shi, Shiga Prefecture
Altitude: 500 meters
Picking time: middle of May 2026
Cultivation method: grown in direct sunlight
Temperature for roasting: 80℃

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