Asatsuyu Sencha

This Asatsuyu Sencha is grown and produced by the Watanabe family on Yakushima Island, in Kagoshima Prefecture, Japan. Made from Asatsuyu (#2)—an early budding cultivar known for natural sweetness and umami depth—this tea is often referred to as the “natural gyokuro” for its rich, shaded character.

The liquor is clear yellow-green, opening with notes of umami and kombu, followed by a fresh green sweetness reminiscent of young pea. On the palate, the tea is supple and rounded, with a distinctly savoury depth that remains clean and composed. The finish lingers with marine clarity and gentle sweetness, making this a deeply satisfying sencha for those who love structure and umami.

Pairs beautifully with clean savoury foods, rice dishes, and light seafood—anything that lets its umami structure shine.

Origin:

Yakushima Island, Kagoshima Prefecture, Japan (UNESCO Biosphere)

Harvest:

2025 Spring

Cultivar:

Asatsuyu (#2). Early budding cultivar, commonly known as the “natural gyokuro”

Producer / Tea Master:

Watanabe family

Shading:

Shaded 10 days prior to harvest

Processing:

Steamed Japanese green tea (sencha)

Store in an airtight container away from light, heat and moisture.

Japanese Style (recommended)

5 g / 250 mL • 65–75 °C
45–60 s • 2–3 infusions

Western

2–3 g / 180 mL • 65–75 °C
1–2 min • 1–2 infusions

Cold Brew

8–10 g / 500 mL
Refrigerate 6–8 hrs