Asamushi sencha, or light steamed sencha, made from Yabukita cultivar, coming from Yakushima Island which is south of mainland Kagoshima.

Dark intact needle leaves offering a very nice balance of slight sweetness, slight astringency, slight savory flavors, and that subtle exotic signature taste of Yakushima resulting in quite a powerful organic sencha.

Best brewed at 70C or below to enjoy the more sweet and savory elements and that fine signature taste of Yakushima sencha.