Origins and Characteristics:

The Asahi tea cultivar was developed in the Uji region of Kyoto Prefecture, Japan, in the 1970s by cross-breeding the Samidori and unknown parent cultivars. It is a shade-grown tea, which means that the tea plants are covered with shade cloths for about 20 days before harvesting. This process helps to increase the tea's chlorophyll content and reduces its bitterness.

Asahi is a cultivar that is known for its vibrant green color, mellow flavor, and smooth texture. It has a balanced taste profile with a hint of sweetness and a slightly vegetal aroma. Asahi has a moderate umami taste and a pleasant finish that leaves a refreshing aftertaste.

Growing and Harvesting:

Asahi tea is grown in the Uji region of Kyoto Prefecture, which is known for its high-quality tea production. The tea is grown at elevations of between 200 to 500 meters above sea level. The soil in this region is nutrient-rich and well-draining, which provides ideal growing conditions for tea plants.

Asahi tea is typically harvested in late April or early May, depending on the weather conditions. The tea leaves are hand-picked by skilled tea pluckers, who carefully select only the top leaves and buds. The leaves are then transported to a processing facility, where they are steamed, dried, and finely ground into a powder.

Uses:

Asahi is commonly picked to use in many tea ceremonies in Japan. In addition, Asahi tea can also be used to make other types of green tea, such as sencha. Sencha is a steeped tea that is made by infusing whole tea leaves in hot water. Asahi is a popular cultivar for making sencha tea, which has a mild and refreshing taste.