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Yakushima Premium Asamushi Spring Sencha


This tea is grown on the very special Yakushima Island in Kagoshima Prefecture, Japan. It is made from Yabukita and Asatsuyu Cultivars.

The Yabukita is an Asamushi tea or lightly steamed tea. The light steaming results in a leaf that is kept more intact than longer steamed varieties. This leaves a clearer liquid that extracts more slowly from the leaf for multiple steepings. This type of steaming is usually reserved for higher-quality leaves.

The Asatsuyu leaf, known for its strong umami flavour, is steamed Chumushi, or regular steaming. This adds a delicious umami flavour and aroma to the tea.

Brewing: This tea benefits from warm water steeping. Steep approx 5 g of tea in a small amount at low-temperature water ( 60°c) to enjoy the umami flavours more distinctly like gyokuro. The second and third steeping can be at a higher temperature (80°c) to release more of the flavours.


  • Cultivars: Yabukita, Asatsuyu.
  • Harvest: April
  • Farm: Yakushima Tea Garden - Family Operated
  • Location: Yukashima Island, Kagoshima Prefecture



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