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Sencha Kasugaen Asatsuyu

Sencha Kasugaen Asatsuyu

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Learn all the secrets of the Sencha Kasugaen Asatsuyu

The Asatsuyu Sencha Kasugaen is a popular deep steamed sencha tea from Mr. Kawaji in Kagoshima with notes or sweet corn, edamame and hops

Taste

Sencha Kasugaen Asatsuyu flavor chart

Discover the results of Nio Teas’ 4 step tea tasting method

To evaluate the flavor of the Sencha Kasugaen Asatsuyu we look for a combination of the aroma and also how the tea interacts with the palate. Does it produce a dryness, acidity, minerality, sweetness or umami? We’ll also evaluate the texture of the tea, otherwise known as mouthfeel. Finally, for sencha tea, we’ll evaluate it based on how vegetal the taste profile is as this is a common characteristic throughout most sencha teas. 

Step 1 - Observing the Appearance

The leaves of this asatsuyu sencha are slightly darker and broken up into small pieces. You can notice a definite needle shape to the leaves, but they are much smaller.

Step 2 - Assessing the Aroma

The aroma coming off of the leaves is subtle, drifting into a steamed spinach and edamame direction with a tiny hint of saltiness towards the end.

Step 3 - Tasting the Tea

The Asatsuyu Sencha Kasugaen  begins with a light, shy sweetness which later develops into a strong, steamed vegetable flavor of spinach and edamame. The tea coats the palate with a fresh, mouthwatering acidity and finally finishes with a slightly dry note of hops

Step 4 - Evaluating the sensation on the palate

The Asatsuyu Sencha Kasugaen is medium thick, but rather than coating the palate it becomes a bit sharp, playing off of the acidity and minerality. The initial sweetness on the top of the tongue quickly gives way to the other aspects of the tea and eventually to the dry finish.

100% Organically grown and Ethically Sourced

We prefer to only collaborate with farmers who cultivate tea plants without using pesticides or chemicals. The flavor of the tea differs significantly, and the tea fields' overall health is noticeably improved as a result. By teaming up with these farms, we hope to push the tea industry into a more positive, sustainable direction.

Nio Teas Unique Organically grown sourcing process

  • Each tea we source undergoes rigorous taste testing to ensure its of the highest quality, and captures a distinct flavor profile. 
  • We communicate with the farmers to understand their production methods and ensure that their teas are produced using sustainable methods.
  • We also conduct on-site visits to evaluate the quality of the tea fields and production facilities.
  •  It is also important to us that the tea fields promote biodiversity and provide a healthy habitat for wildlife.
JAS Japanese Agriculture Standards logo

JAS Certified

If you see the Japanese Agriculture Standards (JAS) label on any of our packs of teas, this certification applies to products grown without the use of pesticides or chemicals. It is important for us to guarantee that the tea we source is free of pesticides and chemicals. We require the larger tea farms we collaborate to provide the JAS label, which can be obtained through soil testing and sampling.

Additionally, we work with smaller tea farmers who have not yet obtained the JAS certification, and we source their tea under the "pesticide-free" label. We remain dedicated to producing high-quality tea while supporting small farmers who cultivate exceptional tea.

How to prepare the tea

For the preparation of the Asatsuyu Sencha Kasugaen, it is recommended to use water at a lower temperature and a shorter brewing time. Because the Asatsuyu Sencha Kasugaen is a deep steamed tea, it contains smaller leaf particles and therefore it brews faster.

  • icon of a teapot with temperature brewing instruction in degree for 60 degree celsius and 140 degree fahrenheit

    Step 1

    Heat the water to 60 degrees Celsius or 140 degrees Fahrenheit, as it is the perfect temperature for this type of tea.

  • icon of 5 grams of tea leaves

    Step 2

    Take 5 grams of Asatsuyu Sencha and put it into a kyusu teapot.

  • icon of a teapot with time brewing instruction of 45 seconds

    Step 3

    Pour 150ml of the heated water over the leaves. Let the tea steep for 45 seconds without stirring. This Asatsuyu Sencha is deeply steamed, so it doesn't require an extended brewing time.

  • black icon of a cup of tea

    Step 4

    After 45 seconds, pour out the tea from the pot. The teapot's filter will keep the leaves out of your cup. Now, sit back and savor your delicious Asatsuyu Sencha!

  • icon of a teapot with time brewing instruction of 20 seconds

    2nd brew

    Don't throw out the leaves after the first brewing! The Asatsuyu Sencha can be brewed 2-3 more times. Just add more hot water to the teapot and let the leaves brew for 20 seconds each time you reinfuse.

  • icon of glace of matcha latte with ice cubes

    Cold brew

    In addition to producing a delicious hot cup of tea, the Asatsuyu Sencha also works great as a cold brew. To learn more about how to cold brew green tea, visit our blog and read the complete article.

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Necessary teaware

For a flavorful cup of Asatsuyu Sencha, it is recommended to use a kyusu teapot. The ideal teapot for this type of tea is a Fukamushi teapot, which comes equipped with a circular mesh filter that assists in straining the tea leaves while pouring. Using a different type of teapot may cause the Asatsuyu Sencha to clog, leading to over-brewing.

Alternative without teaware 

If you can’t use a kyusu teapot, a tea strainer can be the next best option to prepare Asatsuyu Sencha. This strainer will allow you to separate out the tea leaves, preventing the tea from brewing too long.

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Kawaji tea farm in japan

Location of production and farmer

Information about the farm

Asatsuyu Sencha is crafted by Mr. Kawaji, a skilled tea grower from Southern Japan who specializes in producing deep-steamed teas like Asatsuyu and Murasaki. Through extended steaming, these teas become greener, less bitter, and develop a distinctive steamed vegetable or slightly fruity flavor.

map with the location of kagoshima tea fields in Japan

Sourced in Kagoshima

Japan

The Asatsuyu Sencha is cultivated in Kagoshima, located on the southernmost tip of Kyushu, one of Japan's four main islands. This area is renowned for producing some of the finest green teas in Japan, thanks to its fertile volcanic soils and mild subtropical climate.

Cultivar and tea plant variety

As the name would suggest, the Asatsuyu Sencha is made from the Asatsuyu cultivar, one of the more sought after varieties of Japanese green tea.

  • Asatsuyu

    Asatsuyu means “clear green” and it is known as a “natural gyokuro” because the flavor profile is smooth and sweet, even if an asatsuyu sencha is unshaded. This tea varietal is usually reserved for premium Japanese green teas like gyokuro and matcha, but in this case Mr. Kawaji decided to use it to make a delicious sencha.

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For any issues with your order, please don't hesitate to contact us via email at info@nioteas.com, as this is the most efficient method of handling customer service requests. For quick inquiries, you can also reach out to us via direct message on Instagram at @nio_japanese_green_tea.

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Sencha Kasugaen Asatsuyu learning plateform

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