About Asamushi

In the world of Japanese tea, the word "asamushi" opens a fascinating door into the art of tea processing. "Asamushi" refers to a specific and gentle method of steaming tea leaves, which is primarily used for the production of Sencha, Japan's most popular green tea. This method is in contrast to "fukamushi", the intensive steaming method, which takes longer and offers a different tea experience.

The word itself can be translated as "briefly steamed" and describes the process in which the fresh tea leaves are steamed for around 20 to 40 seconds. This comparatively short treatment requires excellent timing and great care in order not to damage the leaves and to preserve the fine aromas of the tea in the best possible way. This gentle treatment leaves the leaves largely intact, giving Asamushi Sencha its characteristic appearance and texture. They retain their vibrant, dark green hue and fine, needle-like structure.

In terms of taste, Asamushi Sencha unfolds as a subtle delight. The aromas are often delicate and the infusions are a bright, clear yellow-green. The taste is refreshing, with a balanced combination of herbal notes and floral nuances, complemented by a subtle sweetness and a gentle umami warmth. This complexity makes Asamushi Sencha a popular choice for connoisseurs who appreciate the gentle sophistication of tea.

Shizuoka Prefecture in particular is one of the regions in Japan known for its fine Asamushi teas. There, the perfect combination of climate and soil conditions ensures first-class tea production. Other growing regions such as Kagoshima and Mie also produce remarkable Asamushi Sencha teas, each with their own unique flavor nuances.

In the traditional Japanese cultural context, Asamushi Sencha has a firm place as the preferred tea for daily enjoyment. It is often valued in Zen philosophy and tea gatherings, where the mindfulness and meditative aspect of tea drinking is celebrated. The simplicity and pure taste of the tea promote a calm and contemplative atmosphere.

For the preparation of Asamushi Sencha, the water only needs to be slightly cooled to allow the delightful aromas to fully unfold. The recommended water temperature is around 80 degrees Celsius, which optimally preserves the delicate notes of the tea. A short infusion time of around one to one and a half minutes makes it possible to enjoy the first, delicate infusion.

The Asamushi experience goes beyond the taste. It offers a moment in which the serenity of Japanese tea culture can be experienced and the senses are refreshed. Savoring Asamushi Sencha opens a window to the centuries-old tradition and perfection of Japan's tea art, which will delight the heart of every tea lover.