Arita Shincha Asatsuyu
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Arita Shincha Asatsuyu
This organic shincha from Kyushu Island is grown in volcanic soil and harvested in early spring, yielding a creamy and milky sweet infusion with rich umami.
Asatsuyu means “morning dew” and is an original cultivar developed in the 1950s. This micro-lot of Asatsuyu is the first batch of the spring season from the Arita tea garden situated in southern Japan’s Kyushu Island, south of Kagoshima and Mount Kirishima where many of our organic teas are farmed.
The Arita tea makers specialize in organic tea cultivation and take great pride in their soil management. The black volcanic soil found in this region delivers both a rich taste and vivid green color. We applied minimal hika (light roast) to accentuate the original Asatsuyu cultivar’s deep green and lustrous spring character.
The Arita tea makers specialize in organic tea cultivation and take great pride in their soil management. The black volcanic soil found in this region delivers both a rich taste and vivid green color. We applied minimal hika (light roast) to accentuate the original Asatsuyu cultivar’s deep green and lustrous spring character.
Cultivar
Asatsuyu
Harvest
April 28, 2026
Elevation
220 - 330 meters
- Imperial
- Metric
45 seconds
Traditional Tea Preparation
Add 6g tea to a small (150mL/5 oz) kyusu teapot.
Use water cooled to 170°F.
Infuse for 45 seconds and decant.
Repeat for another 1-2 infusions for 15 seconds.
Kagoshima, Kyushu Island, Japan
Kyushu Island, Japan
Green tea