We recommend the warm water steeping method for this Yakushima Shincha. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly, then again at higher temperatures to release more flavors.
\n
\n
First steeping
\n
\n
\nTea: 5 grams
\n
\nTime: 90 seconds
\n
\nWater: 65C/150F degrees, 200 ml
\n
\n
Second steeping
\n
\n
\nTime: 10 seconds (the tea is primed at this point so will extract flavor immediately)
\n
\nWater: 80C/176F degrees, 200 ml
\n
\n
Third & fourth steeping
\n
\n
\n
\nTime: 30-60 seconds
\n
\nWater: 90C/195F degrees, 200 ml
\n
\n
","published_at":"2017-05-10T16:34:31+09:00","created_at":"2020-05-04T11:48:10+09:00","vendor":"Hachimanjyu Yakushima Tea","type":"Green Tea","tags":["1 week","2025 Shincha","April","arrived","bulk","certified organic","Cultivar_Asatsuyu","Cultivar_Kuritawase","family business","farm","green tea","Hachimanjyu Yakushima Tea","Harvest_Spring","JAS certified organic","Kagoshima","kuritawase","kuriwatase","Limited Edition","now shipping","organic","Organic_Grown Without Chemical Fertilizers","Organic_Grown Without Pesticides","Organic_JAS Certified Organic","P30","Price_2 - Premium","Region_Kagoshima","sample","sencha","spring","Subregion_Kagoshima > Yakushima","Tea Type_Sencha","Teasider","ultra minor","Vendor Type_Family Business","Vendor Type_Farm","wholesale50","Yakushima"],"price":45000,"price_min":45000,"price_max":2800000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40553040281705,"title":"10g / 0.35 oz / Yunomi bag (not certified organic)","option1":"10g / 0.35 oz / Yunomi bag (not certified organic)","option2":null,"option3":null,"sku":"hmj26149-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"PREORDER ships late April - 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An extra early harvest from the popular tea farm on Yakushima Island, Kagoshima, Japan, this blend by farmer Watanabe-san is an exquisite taste of umami as a lightly steamed sencha. Package may differ from photo.
\nSteaming: Asamushi, or lightly steamed. This results a leaf that is kept more intact than longer steaming, and therefore results in a clearer, liquid that extracts more slowly from the leaf for multiple steepings. This type of steaming is usually reserved for higher quality leaf.
\n
\nOrganic certification: Note to wholesale customers, this product is grown and processed to JAS organic certification. Please contact us for proper organic export documentation. Minimum purchase may be required.
We recommend the warm water steeping method for this Yakushima Shincha. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly, then again at higher temperatures to release more flavors.
\n
\n
First steeping
\n
\n
\nTea: 5 grams
\n
\nTime: 90 seconds
\n
\nWater: 65C/150F degrees, 200 ml
\n
\n
Second steeping
\n
\n
\nTime: 10 seconds (the tea is primed at this point so will extract flavor immediately)
Sencha Asatsuyu is a single cultivar green tea made from Shizuoka prefecture's asatsuyu cultivar, famous for naturally providing a gyokuro-like taste profile filled with umami richness. It has a mellow sweetness and is often utilised for making high-quality tea.
\n
Of course, one can enjoy this tea hot but the Dobashien Tea Company also recommends to try it cold-steeped during the warmer seasons. When it is cold-steeped, one may be pleasantly surprised at how delicious this tea is, without much/any bitterness. If you do enjoy having a bit of bitterness in your tea, it is recommended to steep the tea with hot water and then to add ice to the tea. Please enjoy this tea in many ways!
\n
About Production
\n
The most commonly drunk of all teas in Japan, sencha tea is made from the leaves of the Camellia sinensis plant. After they are picked, the leaves are take immediately to to the factory for steaming, rolling, and drying.
\n
In Japan, a high level of skill necessary to create fine sencha. Though the processing of the leaves is entirely mechanized, the machines utilized are built to imitate the handrolling process that turns leaves into fine sencha needles. So, our tea meisters study the handrolling process in order to gain a better understanding and control over the machines used to produce professional-level sencha tea leaves.
\n
From there, our award-winning master blenders taste teas from different farms, filter out stems and dust, sort the leaves by size and gradation, and combine the leaves to create the perfect sencha.
In 1892, Dobashien's founder Tetsugoro Dobashi established a small tea shop in a quiet residential district on the outskirts of Tokyo. As the city expanded, the area known as Akasaka-Mitsuke became one of the city's elite districts with ryotei, luxury Japanese restaurants, hosting meetings between powerful politicians. At these ryotei, only the best tea leaves from Shizuoka and other parts of Japan are served.
\n","published_at":"2017-05-10T16:33:56+09:00","created_at":"2015-08-02T00:14:03+09:00","vendor":"Dobashien Tea Company","type":"Green Tea","tags":["asatsuyu","Cultivar_Asatsuyu","Dobashien Tea Company","family business","green tea","Harvest_Spring","kakegawa","P15","Price_3 - Affordable","Region_Shizuoka","sencha","shizuoka","single cultivar","spring","Subregion_Shizuoka > Kakegawa","Subscription","Subscriptions","Tea Type_Sencha","under-10","Vendor Type_Family Business","Vendor Type_Merchant","wholesale30"],"price":40000,"price_min":40000,"price_max":198000,"available":false,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":4078009477,"title":"10g / 0.35 oz / Yunomi sample bag","option1":"10g / 0.35 oz / Yunomi sample bag","option2":null,"option3":null,"sku":"dbt-31729862-010","requires_shipping":true,"taxable":true,"featured_image":{"id":30253325844585,"product_id":1311873413,"position":2,"created_at":"2022-09-24T13:38:24+09:00","updated_at":"2023-08-21T16:47:13+09:00","alt":"Dobashien Tea #08: Kakegawa Series: Single Cultivar Sencha, Asatsuyu 煎茶 朝露 - 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Sencha Asatsuyu is a single cultivar green tea made from Shizuoka prefecture's asatsuyu cultivar, famous for naturally providing a gyokuro-like taste profile filled with umami richness. It has a mellow sweetness and is often utilised for making high-quality tea.
\n
Of course, one can enjoy this tea hot but the Dobashien Tea Company also recommends to try it cold-steeped during the warmer seasons. When it is cold-steeped, one may be pleasantly surprised at how delicious this tea is, without much/any bitterness. If you do enjoy having a bit of bitterness in your tea, it is recommended to steep the tea with hot water and then to add ice to the tea. Please enjoy this tea in many ways!
\n
About Production
\n
The most commonly drunk of all teas in Japan, sencha tea is made from the leaves of the Camellia sinensis plant. After they are picked, the leaves are take immediately to to the factory for steaming, rolling, and drying.
\n
In Japan, a high level of skill necessary to create fine sencha. Though the processing of the leaves is entirely mechanized, the machines utilized are built to imitate the handrolling process that turns leaves into fine sencha needles. So, our tea meisters study the handrolling process in order to gain a better understanding and control over the machines used to produce professional-level sencha tea leaves.
\n
From there, our award-winning master blenders taste teas from different farms, filter out stems and dust, sort the leaves by size and gradation, and combine the leaves to create the perfect sencha.
In 1892, Dobashien's founder Tetsugoro Dobashi established a small tea shop in a quiet residential district on the outskirts of Tokyo. As the city expanded, the area known as Akasaka-Mitsuke became one of the city's elite districts with ryotei, luxury Japanese restaurants, hosting meetings between powerful politicians. At these ryotei, only the best tea leaves from Shizuoka and other parts of Japan are served.
\n"},{"id":7296605519977,"title":"#0344.K2 Tanegashima Island Asatsuyu (micro batch, limited) Single Cultivar Sencha by Iba Takahiro Tea Garden","handle":"tanegashima-island-asatsuyu-micro-batch-limited-single-cultivar-sencha-by-iba-takahiro-tea-garden","description":"
Product Info
\n
\n
Ingredients: Green tea
\n
Cultivar: Asatsuyu
\n
Region: Tanegashima Island, Kagoshima
\n
\n
About Tanegashima Island, Kagoshima Prefecture
\n
Tanegashima Island is a small Japanese island located in the southwestern region of the country, known for its rich history and natural beauty. The island is renowned for being the site of Japan's first contact with firearms and Western culture, as well as being a launch site for rockets and space exploration. With its stunning beaches, lush forests, and diverse wildlife, Tanegashima Island has become a popular destination for tourists seeking a unique and unforgettable experience in Japan.
\n
Because if it’s southern latitude, tea fields on the island are some of the earliest to be harvested in Japan, with the first harvest occurring at the end of March.
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Product Info
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Ingredients: Green tea
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Cultivar: Asatsuyu
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Region: Tanegashima Island, Kagoshima
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About Tanegashima Island, Kagoshima Prefecture
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Tanegashima Island is a small Japanese island located in the southwestern region of the country, known for its rich history and natural beauty. The island is renowned for being the site of Japan's first contact with firearms and Western culture, as well as being a launch site for rockets and space exploration. With its stunning beaches, lush forests, and diverse wildlife, Tanegashima Island has become a popular destination for tourists seeking a unique and unforgettable experience in Japan.
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Because if it’s southern latitude, tea fields on the island are some of the earliest to be harvested in Japan, with the first harvest occurring at the end of March.
Recommended for those who are keen on tea, this Ureshino tea, \"Kiwami\" (meaning extreme, acme) has a luxurious richness and umami, with just the right amount of sweetness and astringency. Please enjoy sensing the richness and umami change across the multiple steeps. Kiwami is a blend of the two cultivars: Asatsuyu and Saemidori.
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Product Info
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\nName: Ureshino Green Tea Sencha Select, Kiwami\n
Recommended for those who are keen on tea, this Ureshino tea, \"Kiwami\" (meaning extreme, acme) has a luxurious richness and umami, with just the right amount of sweetness and astringency. Please enjoy sensing the richness and umami change across the multiple steeps. Kiwami is a blend of the two cultivars: Asatsuyu and Saemidori.
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Product Info
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\nName: Ureshino Green Tea Sencha Select, Kiwami\n
Meaning "morning dew" the Asatsuyu cultivar was registered in 1953 and was known for years as being a "natural gyokuro" due to its relatively higher amino acid content compared to Yabukita. When made into sencha, it produces a relatively higher level of sweetness and umami compared to Yabukita, but is more susceptible to frost damage so often fetches a premium on the market.
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