Click to order
ASAMUSHI SENCHA
STEAMED TEA (LIGHT STEAMING)
GREEN TEA
ORGANIC
Shizuoka, Tuba, Honshu, Japan
Sencha is the classic and most common green tea in Japan. Due to the special Yabukita cultivar and the original production technology, this tea has a unique taste and aroma and is very different from any other green tea.
This is the so-called Shincha ("New tea" or First harvest), which is appreciated for its soft and special taste.
AROMA
Herbal, nutty
TASTE
Creamy, herbal, seaweed
CULTIVAR: Yabukita
HARVEST: 2021
SOLD OUT
GREEN TEA
ORGANIC
Shizuoka, Tuba, Honshu, Japan
Sencha is the classic and most common green tea in Japan. Due to the special Yabukita cultivar and the original production technology, this tea has a unique taste and aroma and is very different from any other green tea.
This is the so-called Shincha ("New tea" or First harvest), which is appreciated for its soft and special taste.
AROMA
Herbal, nutty
TASTE
Creamy, herbal, seaweed
CULTIVAR: Yabukita
HARVEST: 2021
SOLD OUT
Due to the special cultivars, climate, and quality of the tea leaves, this type of tea is rich in amino acids, vitamins, and microelements. The highest quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
Due to the research over the past few decades, it has been discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about BIOCHEMISTRY OF A TEA LEAF
Due to the research over the past few decades, it has been discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about BIOCHEMISTRY OF A TEA LEAF
Water temperature: 60-85 °C
Amount of tea: 3-5 grams per 100 ml of water
Brewing method: Sencha Do
Learn more about TEA BREWING METHODS
Amount of tea: 3-5 grams per 100 ml of water
Brewing method: Sencha Do
Learn more about TEA BREWING METHODS
LIGHTLY "STEAMED TEA"
ORIGIN
Shizuoka City is the largest commercial tea center in Japan. This tea is one of the main representatives of Japanese green tea and takes about 80% of all of Japan’s tea production. Green tea in Japan is harvested up to five times a year, from spring to autumn. The best and most fragrant is the first spring harvest - Shincha ("New tea"). Due to special cultivars, climate, and production methods this tea is one of a kind. The originality of the production lies in the fact that after plucking tea leaves are being steamed. Steaming is a fixation method used to stop the oxidation of the tea leaf. Sencha has an exquisite tart taste with a slight bitterness and distinct fresh herbal and nutty notes. The drink leaves in the mouth a long and pleasant "silky" aftertaste with an unusual sea tint. It contains less caffeine and tannins than Chinese green teas. In addition, this drink is rich in iodine, trace elements, vitamins, amino acids, and other useful microelements.
ORGANOLEPTIC
Beautiful whole-leaf Asamushi Sencha smells amazingly good, with sweet herbal and nutty aroma. After keeping this tea in a warmed teapot, the aroma develops into a creamy, 'Umami' flavour. The taste is soft and fresh, with salty notes of seaweed and long-lasting sweet aftertaste. During the next few infusions you will discover very light bitterness Japanese green teas are famous for. Don't forget to enjoy the sweet fragrance in an empty cup.
Japanese prefer to brew these kinds of tea quite strong and powerful, enjoying a deep complex taste. I prefer to brew them lighter to enjoy a sweet and tasty drink. I recommend you try using 70 °C water and infuse tea about 30-45 seconds each time. You will get a more gentle and sweet drink with enough multifaceted taste to enjoy.
GASTRONOMY
This tea goes perfectly with Japanese cuisine. Like Gyokuro, Sencha is very nice in cold-brewing and a good alternative to wine during dinner. Can be used as an additive to a sauce, salads etc. But don't play with this too much, this Sencha is an exquisite tea.
Shizuoka City is the largest commercial tea center in Japan. This tea is one of the main representatives of Japanese green tea and takes about 80% of all of Japan’s tea production. Green tea in Japan is harvested up to five times a year, from spring to autumn. The best and most fragrant is the first spring harvest - Shincha ("New tea"). Due to special cultivars, climate, and production methods this tea is one of a kind. The originality of the production lies in the fact that after plucking tea leaves are being steamed. Steaming is a fixation method used to stop the oxidation of the tea leaf. Sencha has an exquisite tart taste with a slight bitterness and distinct fresh herbal and nutty notes. The drink leaves in the mouth a long and pleasant "silky" aftertaste with an unusual sea tint. It contains less caffeine and tannins than Chinese green teas. In addition, this drink is rich in iodine, trace elements, vitamins, amino acids, and other useful microelements.
ORGANOLEPTIC
Beautiful whole-leaf Asamushi Sencha smells amazingly good, with sweet herbal and nutty aroma. After keeping this tea in a warmed teapot, the aroma develops into a creamy, 'Umami' flavour. The taste is soft and fresh, with salty notes of seaweed and long-lasting sweet aftertaste. During the next few infusions you will discover very light bitterness Japanese green teas are famous for. Don't forget to enjoy the sweet fragrance in an empty cup.
Japanese prefer to brew these kinds of tea quite strong and powerful, enjoying a deep complex taste. I prefer to brew them lighter to enjoy a sweet and tasty drink. I recommend you try using 70 °C water and infuse tea about 30-45 seconds each time. You will get a more gentle and sweet drink with enough multifaceted taste to enjoy.
GASTRONOMY
This tea goes perfectly with Japanese cuisine. Like Gyokuro, Sencha is very nice in cold-brewing and a good alternative to wine during dinner. Can be used as an additive to a sauce, salads etc. But don't play with this too much, this Sencha is an exquisite tea.
AN SHIM TEA - JAPAN
Try one of the best Japanese tea representatives from AN SHIM TEA COLLECTION