Origin: Asamiya, Shiga, Japan
Manufacturer: Seiseido
Features:Premium-quality Zyo Sencha from the Suzuka Mountains
Preparation method: use 7-8 grams of product and minimally mineralized water, with a fixed residue of no more than 50 mg/l, at 75 °C and a preheated teapot of small volume (150-250 ml).
Prepare1-minute infusions, three of which will give you richly flavored infusions, while subsequent ones will be milder and sweeter. As you go through the infusions use increasingly hot water until you reach a temperature of 90-95°C. In summer we recommend its consumption with ice water!
After opening, store tightly sealed in the refrigerator at a temperature of 5 °C.
If you do not have the right tools to brew your own Sencha, you can choose from our teapots and cups and take a look at the sets available.
Asamiya Sencha Fukamidori Shin - 上煎茶 深みどり
We are pleased to present the Asamiya Sencha Fukamidori Shin. Despite our short life as a company, we have represented and presented a wide variety of producers and teas, but we have never been as enthusiastic about any of them as we are about this one. The main reason is that the area and the varieties form a fortunate and unique blend that is perhaps found nowhere else. In Uji Matcha is Matcha, in Yame Gyokuro is Gyokuro, in Kagoshima Kabusecha is Kabusecha, you get exactly what you expect, in a thousand colors and varieties. But at Asamiya, in Shiga, the tea has a special touch, a unique blend and color that makes you think, prompts you to experiment and, most importantly, makes you happy.
For quantities less than 100 g you will receive Asamiya Sencha Fukamidori Shin in hermetically resealable and 100% recyclable Doypack bags.
Premium Quality Zyo Sencha from Tsuchiyama
The region is in fact apparently the oldest tea-growing area in Japan. According to tradition, a monk named Saicho (Denshi Daishi) is said to have brought back from his trip to China in the 24th year of Enryaku in 805, several kinds of tea seeds that were planted and began to grow on Mount Hiei, near the village of Otsu. But in addition to the reputation, the taste of teas from this area is also special, so the 1200-year-old tradition is more than alive and sought after by tea lovers.
What we call Asamiya tea here is actually Shiga tea, or Omi tea, which has three main growing areas:
- Asamiya,
- Omi Tsuchiyama
- Mandokoro
Features
Asamiya Sencha Fukamidori is a pleasant, refreshing, non-dense tea with a long aftertaste and deep green infusion from the Suzuka Mountains of Tsuchiyama.
An excellent tea for daily use.
コク味 koku = taste ○○○●○○○ さっり sappari = freshness
あまみ umami = savory ○○○●○○○ 渋み shibumi = sourness
Preparation
Use 7-8 grams of the product and minimally mineralized water, with fixed residue of not more than 50 mg/l, at 75 °C and a preheated small-volume (150-250 ml) teapot.
Prepare 1-minute infusions, three of which will give you richly flavored infusions, while subsequent ones will be milder and sweeter. As the infusions go on, use warmer and warmer water until you reach a temperature of 90-95°C.
In summer we recommend its consumption with ice water!
I recommend! After opening and use, keep tightly closed, in a metal box in the refrigerator at 5°C. Before brewing the tea, take it out of the refrigerator and wait until it reaches room temperature. Consume within 6 to 8 months after first use.
