Umami-rich kelp and
Stir-fried vegetables. smoked salmon,
savoury rice dishes
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
TASTE:Sweetly umami with buttery asparagus and kelp notes
THE ART OF PREPARATION
ASAMUSHI SNECHA GREEN TEA
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.