YAKUSHIMA WAKOUCHA | ASATSUYU
If you're discovering the world of wakoucha... try this! Asatsuyu is a very approachable cultivar, usually expressed in green tea. This is the first time that we ever encountered an oxidized version of Asatsuyu; during a mid-pandemic, socially distant tea cupping, we cupped this along with a bunch of other random samples. This tea immediately came up as a must buy.
About the Cultivar.
Asatsuyu (あさつゆ) is a relatively old cultivar, identified in the 1950’s. It is known for its vibrantly green colour, relatively low astringency and rich umami; because of it’s vibrancy (even when unshaded) it is sometimes called ‘natural gyokuro’. Asatsuyu’s ancestors were ‘zairai’ tea trees from southern Kyushu Island.
Asatsuyu is not the most prolific of Japanese cultivars; because of this reason, it is not one of the most wide spread cultivars. In Kagoshima, arguably the region where it is most people, Asatsuyu represents less than 10% of the yearly tea production.
TYPE Black Tea (Wakoucha) ORIGIN Yakushima, Kagoshima, Japan GPS 30.5ºN 130.4ºE TASTING NOTES top notes of warm brown sugar and oaked merlot; lingering candied fruit aftertaste.
WATER 100℃ | 240ml TEA 3g STEEP STYLE 75 seconds | >2 steeps (bloom first) EQUIPMENT Drip
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