Green · Shizuoka, Japan
Asamushi Sencha
Low caffeine
A lightly steamed green tea with a clear cup, fresh grass aroma, and a bright finish.
Recipe
- Temperature
- 70 °C · 158 °F
- Leaf
- 10 g
- Water
- 300 ml
- Steep 1
- 1:00
- Steep 2
- 0:10
- Steeps
- 2
Suggested starting point.
Time this brew with Pekoe
Brew guide
Use cooler water and a short first infusion to keep the cup vivid rather than sharp.
Aroma notes
cut grass · snap pea · sea breeze
Tasting notes
sweet vegetal opening · clean umami · soft citrus edge
Harvest
April–June
Making
Planting 
Plucking 
Steaming 
Rolling 
Sorting
Origin
Shizuoka · Japan
Mild Pacific air and Fuji's foothill fog slow the leaf. A light steaming is enough, and the cup stays clear.
Lore
Sencha overtook matcha in the 1700s, after Uji grower Nagatani Soen's steam-and-roll method spread across Japan. Shizuoka, in Fuji's foothills, became its heartland. Asamushi, the lighter steaming, keeps the leaf's clarity.
In art
