From an organic culture on Kyushu Island, this tea is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas.
Sencha Ashikubo Organic
This tea comes from the magnificent Ashikubo valley and has undergone a long drying process.
What results is a clear, mild liquor that is slightly fruitier and toastier than other generally more herbaceous senchas. Secondary aromas of corn, mango, hazelnuts and parsley make it an ideal tea for anyone starting to discover Japanese teas.
To learn more about this tea, read this article on our blog.
- Cultivar: Yabukita
- Producer: M. Kunihiro
- Altitude: 150m
A peaceful garden
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