TTR0001 "ASATSUYU" (40g)
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Round umami, almost no astringency. The cultivar known as natural Gyokuro, grown open-field in Tottori.
Asatsuyu earned its nickname because it produces Gyokuro-like richness without shading — a cultivar whose genetics do the work that most farms achieve through weeks of covered cultivation. Inoue Seiki-en grows it in open fields in Tottori, and the cup confirms what the name suggests: umami that spreads fully, without the sharp edges that open-field teas often carry. The bitterness is present as a whisper, nothing more. Fresh green leaf on the nose, then softness through every sip.
Brew gently at 60°C. This is a quiet tea that becomes more itself the more slowly you drink it.
Point
If you don't have a temperature-controlled electric kettle or thermometer, use the following method to cool the water.
- Boil water and transfer to a teacup once.
- Wait for 2 minutes to allow the temperature to drop to around 80 degrees.
*The temperature drop will vary depending on the shape and material of the teacup.
How to Brew
- Prepare the water at 80 degrees Celsius.
- Put the tea leaves in the teapot and pour the hot water.
- After 90 seconds, pour the water into the cup. Make sure do not shake the teapot when you pour to prevent tea leaves touch each other and extract unpleasant flavor.
- The last drop from the teapot is a superb drop of tea, rich in the flavor of the tea leaves. Pour every last drop of tea gently.
Reference
Far East Tea Club
Learn about tea
Brewing guides, stories from the farms, and a closer look at Japanese tea culture — on our journal.
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