PREMIUM JAPANESE GREEN TEA

how to brew

PRODUCT IMAGE

CODE

PRODUCT NAME

WEIGHT

PRICE

SA001

Ashikubo Gold

3.52 Oz

$17.88

This would be the one of the TRADITIONAL Japanese green tea that we encourage Japanese tea lovers to try out. Now days, many of Japanese green tea are steamed longer time(Fukamushi) than traditional Asamuchi method(light steaming process). Longer steaming time creates powdery broken green tea leaves that give vivid green color and soften the taste so it would makes comfortable green tea for everyone. Asamushi (light steaming process) follows traditional Japanese tea making process that offers you the traditional taste. Golden yellow green color surprisingly deep and flavorful.

COMMENTS

It is grown in the region called "Ashikubo" located in the outskirts of Shizuoka City. The area started green tea cultivation, said to be in 1244 when a monk brought back the seeds and planted them in the area The area is ideal for tea making with good temperature variation, misty weather, and indirect sunshine." Here are some notes from MattChas blog says that these leaves wait in the pot for the water to cool. When it is just right the first infusion is prepared. The taste is light, creamy, and smooth with slight buttery-vanilla notes. Velvet mouthfeel slides over the tongue. A sweet taste emerges in the end. Wonderful mouthfeel. The second infusion is prepared and again is a mouth-filling experience. The sweet creamy start the takes a turn to slight creamy vegital which fades to slightly bitter rubbery sweetness that stays on the breath as the rubbery notes are shed until the aftertaste is just chalky and sweet. The following infusions mouthfeel is pretty much all that remains. The other creamy-rubber notes are mostly faded away but one sits honestly with a few more pots. Gazing out on the bright sun cast upon the wilting cherry blossoms outside, soon the wind will leave only bright green shoots to ponder.