Tanegashima Sencha is an asamushi sencha from Tanega Island in the south of Japan. It also happens to be my first taste of 2014 shincha. πŸ™‚

Background

Sold by O-Cha.com, this sencha comes from the unusual and rare cultivar known as shimamidori or island green in English.

sencha asamushi tea leaves

The leaves are long, medium green, with blue hints. A crisp scent of grass is noticeable, along with what almost seems like a lightly roasted aroma. (Though of course, this tea was not roasted.)

Brewing Tanegashima Sencha


Leaf: 4.6g (1 1/2tbsp)/125ml
Temp: 75C(167F)
Time: 1:00 min
It took a few tries to brew this asamushi correctly, but once I got the hang of it, brewing became relatively straight forward.

The vendor recommends brewing Tanegashima sencha in a houhin or shiboridashi style teapot. While I am using a houhin for this review, I feel you won’t be missing out if you brew it in a regular kyusu.

For parameters, 4.6g/125ml suits my taste the best. I have also found a brew temperature of 75C (167F) for 1:00 minute to be ideal.

green tea being poured into cup

Thoughts and Observations

The liquid is a yellowish green – a little more yellow than my turquoise coloured cup will let on. The tea is very clear, and only takes on a slight cloudiness in later infusions. The taste is subtle and refreshing, with some astringency. It also has grassy and tart aspects.

cup of tanegashima asamushi sencha

Later Infusions

For a second infusion, brew for 30 seconds at the same temperature. For a third, brew for 1:30, 10 degrees hotter. A mild fourth infusion is possible as well. Brew the fourth for 2:30 a few degrees short of boiling.

Final Thoughts

Tanegashima Asamushi Sencha is an incredibly economical tea. Its subtle flavour and unusual island flare makes it a home run for all lovers of Japanese green tea.

Griff is the co-founder of The Art of Japanese Green Tea website and video series.

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