Asamushi Kanaya Midori Sencha is made with smaller leaves than those from the popular Yabukita plant. The varietal Kanaya Midori was registered in Japan as tea cultivar no. 30 in 1970 and has since then gained popularity because of its good yield and consistent high quality of the harvest.
The combination of the farmer’s know-how and use of state of the art technology, good leaf material and a light (Asamushi) steaming results in a well formed tea that produces a light green infusion full of spring promise and floral flavour.
OriginKirishima, Kagoshima, Japan
FlavoursSweet, floral, just a hint of asparagus
Temperature65 - 70 °C
Infusions1 - 4
From controlled organic cultivation