A medium-steamed sencha from Kagoshima made from the deeply umami asatsuyu cultivar. Even though there are flavor notes of sesame and toasted seaweed, the flavor remains bright and fresh with above average sweetness, and a slightly brisk finish.
In a 400ml kyusu steep 8 or 9 grams of tea using 160°F water for 1 minute. Steep a second infusion for 20-30 seconds. Most medium-steamed sencha takes well to cold brewing, and this one is no exception.