TTR0001 "ASATSUYU" (40g)
Round umami, almost no astringency. The cultivar known as natural Gyokuro, grown open-field in Tottori.
Asatsuyu earned its nickname because it produces Gyokuro-like richness without shading — a cultivar whose genetics do the work that most farms achieve through weeks of covered cultivation. Inoue Seiki-en grows it in open fields in Tottori, and the cup confirms what the name suggests: umami that spreads fully, without the sharp edges that open-field teas often carry. The bitterness is present as a whisper, nothing more. Fresh green leaf on the nose, then softness through every sip.
Brew gently at 60°C. This is a quiet tea that becomes more itself the more slowly you drink it.
| Brew Temperature | 80°C |
|---|---|
| Brew Time | 1min 30sec |
| Tea Amount | 4.0g |
| Water Amount | 120ml |
Point
If you don't have a temperature-controlled electric kettle or thermometer, use the following method to cool the water.
- Boil water and transfer to a teacup once.
- Wait for 2 minutes to allow the temperature to drop to around 80 degrees.
*The temperature drop will vary depending on the shape and material of the teacup.
How to Brew
- Prepare the water at 80 degrees Celsius.
- Put the tea leaves in the teapot and pour the hot water.
- After 90 seconds, pour the water into the cup. Make sure do not shake the teapot when you pour to prevent tea leaves touch each other and extract unpleasant flavor.
- The last drop from the teapot is a superb drop of tea, rich in the flavor of the tea leaves. Pour every last drop of tea gently.
Reference
| Tea Type | Sencha |
|---|---|
| Cultivar | ASATSUYU |
| Origin | Tottori |
| Cultivation Method | Open-field |
| Caffeine Level | Medium |
| Caffeine per Cup | 30mg |
| Net Weight | 40g |
| Cold Brew | Yes |
| Country of Origin | Japan |
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When we first tasted this tea, we remember being quietly surprised to learn that there was such a Kohshun cultivar.
As the name suggests, this cultivar has a distinctive aroma and is often used for black and kettle-roasted tea. We had the impression that most sencha teas have a distinctly fresh, herbal aroma, but this "Kohshun" had a soft, milky sweetness. Even when brewed at high temperatures, this tea has almost no bitterness, and its volume increases. The sweet aroma enveloped my taste buds and filled my mouth with a rich and expansive flavor.
Maruhi Tea Factory, known for its aromatic teas such as black tea and oolong tea, stopped using chemical fertilizers and pesticides several years ago and switched to organic tea production to bring out the characteristics of each cultivar. Mr. Suzuki says that although farming work has become more complex, the aroma has improved dramatically over the past couple of years. The aroma of "Kohshun," which we also encountered for the first time, is still in the process of evolution. We can't take our eyes off this already delicious tea and wonder how it will change in the future.