For those who love the broth and the seaweed. Light in body, but soupy in feel. Sweet mushroom & sea veggies in the cup. It wants to be fruity, but stays fresh in the finish & never gets muddy. 

A spring 2022 “asamushi” (lightly steamed) style sencha from the more southern Miyazaki prefecture. It’s named after the Asanoka cultivar that produced the material to make the tea and the plants were shaded/covered to limit sunlight during its final days of maturity. These shaded teas are called “kabusecha” and can be covered up to 20 days before harvest (Gyokuro, the most popular of these shaded types, will exceed 20 days). The purpose for this process is to strain photosynthesis and bring a distinct sweetness to the leaf. The Asanoka cultivar similarly shares a sweet character and though we’d not categorize this tea as “sweet”, these characteristics greatly affect the outcome is a most desirable manner.

 Ingredients: green tea

Steeping Instructions

4 grams | 10-12 oz water | 175°F | Steep 3 min. 

Kyusu Teapot Instructions

1st Steep - 10 grams | 8 oz water | 175°F | Steep 40 seconds

2nd Steep - 10 grams | 8 oz water | 175°F | Steep 10 seconds

Number of Cups

2 oz makes 19 cups, 4 oz makes 38 cups