Asamiya Okumidori Shincha

From one of Japan’s oldest tea regions, this Asamiya Okumidori Shincha is made in Asamiya, Shiga Prefecture, using the Okumidori cultivar—a variety known for its naturally smooth, sweet character and gentle umami.

This tea is elegant and balanced. Right from the first sip, you’ll notice how smooth it feels—there’s no sharp bitterness or astringency, just a silky, refined body that flows cleanly from start to finish. The umami is present, but it’s balanced and refined, not overpowering. There is also a fresh, citrusy note—a little like yuzu peel—that lifts the the tea at the end to something more refreshing despite its more savory profile. Even after you’ve finished your sip, that brightness lingers in a refreshing way, almost like aroma of fresh-cut flowers.

Brewing Instructions:

• Tea Amount: 5g
• Teapot: 150–180ml kyusu or shiboridashi
• Water Temperature: 175°F (80°C)
• Steep Time: 17–20 seconds

You can get up to 4 infusions from these leaves. We found that brewing it slightly hotter and quicker helps like this bring out more of the tea’s complexity. No rinse needed—just enjoy it from the first pour.

If you’re looking for a great example of what makes premium Japanese sencha so special, this is it. It’s complex, clean, and very easy to appreciate—whether you’re new to sencha or have been drinking it for years.