Harvest Date: May 6, 2020
The Nishi Family is renowned throughout Japan as pioneers of organic tea cultivation, and this year, they selected several specialized lots for us, including this micro-lot of shincha crafted from the Asatsuyu cultivar. Asatsuyu means "morning dew" and is an original cultivar developed in the modern Japanese agriculture breeding programs from the 1950's. Harvested in the early spring season, it matures to flush just after Saemidori.
Picked at its peak quality of deep milky sweetness, rich umami and freshness, the timing of the harvest yielded such a low fiber content that when infused, the leaves turn into an emerald jelly-like substance, akin to what one may expect from brewed gyokuro or tender tencha leaves. Kabuse shade cultivation enhances its deep green color and creamy sweetness.
This shincha is a vivid green example of chumushi (mid-steamed) process, which creates a smaller, and softer leaf particle that in turn results in a full-bodied and opaque emerald infusion. This tea is invigorating with a deep kombu umami balanced with refreshing hints of snap pea and a shining, opaque, super-green infusion.