Sencha Asanoka


$ 5.00




This delicious sencha is made with the Asanoka cultivar. Asanoka means “Morning Aroma” and is a cross between Japanese Yabukita and a Chinese cultivar. It was developed at the old Kagoshima Tea Research Center.

One of the things I’m passionate about with tea, and food in general, is unique and heirloom varietals or cultivars. So I was very excited to find this single cultivar sencha NOT made with the ubiquitous Yabukita cultivar. Of course there are fabulous senchas made with Yabukita but I’m all about preserving and encouraging diversity in specialty tea. The region of Kagoshima where this Asanoka was grown has a high temperature difference between day and night which helps the tea develop a deeper flavor that is vegetal and umami with a light sweetness and without much bitterness

Provenance:

  • Origin: Hioki, Kagoshima Prefecture, Kyushu, Japan
  • Grower/Teamaster: Itaru Kawaji
  • Elevation: 250m
  • Harvest Date: April 2019 (1st Harvest)
  • Cultivar: Asanoka
  • Cultivation: Certified Organic at source but not at packaging point (Leaves of Cha)  
  • Plucking Standard: Machine harvested
  • Processing Notes:  Fukamushi (deep) steamed
  • Nickname: Asanoka means “Morning Aroma”, but is also sometimes called “Senkou Ka” (“Incense Stick Aroma”) for its unique fragrance.
  • History/Pedigree: Grown only in Kagoshima prefecture, Asanoka is a cross between Yabukita and a Chinese tea cultivar (鹿Cp1  or Kago Cp1)

Brewing Suggestions1:

  • Water: 170-180˚F
  • Tea: 4g per 4oz of water (about a level 2 tsp2)
  • Infusion: 30-60 seconds

Tasting Notes:

  • Vegetal, bright, slightly sweet, with prominent umami. The brewed tea has a pronounced scent that is reminiscent of Thai Basil and Honeysuckle flowers with a hint of brine.

1 Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the quantity of tea per oz of water. I use 4g (instead of my usual 2g for most teas) per 4oz of water as I like the stronger flavor of a higher tea to water ratio. For temperature, 160˚ gives a grassy, sweet, fresh balanced profile while 175˚ brings out fuller flavors with more pronounced notes. For a sweet, light delicate profile, you can try it as low as 140˚. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping.

2 Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size.


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