Asamiya Organic Kabuse Cha

This tea, discovered by Leo, our tea explorer during his 2023 trip, comes from a dedicated 100% organic farm in Asamiya, a region known for its premium tea. It's a special find because the farm is 100% committed to being organic, which means they don't just slap on the label – they really focus on flavor. The tea, Kabusecha, while not as famous as some, is a hidden gem. It's shaded, similar to Gyokuro, but with less intensity, leading to a unique flavor balance.

The standout taste of this Kabusecha is spaghetti squash, complemented by subtle hints of persimmon. This creates an intriguing blend of earthy and sweet flavors, with a light touch of cherry blossom adding a floral note. Brewing it like Gyokuro, with about 5g of tea, 140ºF water, and a steeping time of 2 minutes, brings out its distinctive qualities.

What makes tea from Asamiya truly unique is the region's natural environment. Asamiya's climate, soil, and topography are ideal for tea cultivation, contributing to the distinct taste and aroma of its teas. The region's tea has a reputation for quality and purity, often compared favorably to the more well-known Uji teas from Kyoto.

Interestingly, many teas that are marketed as Uji teas from Kyoto actually originate from Asamiya. This is a testament to Asamiya's quality, as its teas are sought after for their superior characteristics. Rebranding them as Uji teas is a common practice, underscoring the high regard in which Asamiya teas are held within the tea community. This Kabusecha is a perfect example of Asamiya's tea excellence, offering a unique taste experience that stands out even among Japan's renowned tea regions.