Asamiya Early Summer Sencha

This sencha from the Shiga region in Japan was harvested in early summer and is a super premium tea.  This tea is refreshing at first and relatively light. Located in Shiga Prefecture, just north-east of the famous Uji-tea producing areas, Uji-Tawara and Wazuka, Asamiya shares with “Uji teas” land that is renowned for senchas. When tea seeds were introduced to Japan, they were first planted at Toganoo. These seeds were later spread in Uji, which became the site to produce the highest quality of tea leaf in Japan. Sencha is produced by steaming the leaves before drying, and then firing them afterwards, in contrast to teas which are pan-fired before drying. The characters for sencha (煎茶) literally translate as "pan-fired tea", which can be confusing because the term "pan-fired" usually refers to green teas (including many Chinese varieties) which are pan-fired before drying, at the stage at which sencha is steamed.

Grassy, Bold, Vegetal 

Tea Tips

Brew with a water temperature of 160-170°F (71-76°C) for (3-5) minutes
10 seconds (second) increase time for additional infusions.

A second steeping still contains a lot of flavor, so save your leaves and rebrew if desired.