in an accidental find, a lovely young man, Juno, is a former chef and stalwart member of the [no big deal SIT] sent a box of rare matcha from O5 Rare Tea in Vancouver. the box had a space that this organic sencha was thrown into. a first flush — the earliest pick of the spring — it tastes of melon, rounding a corner from cantaloupe to green with the brightness of fresh-cut grass on the blades of shears.
asatsuyu means “morning dew” and is a delicate cultivar that is harder to find. it’s umami flavor is a perfect balance for people that love the umami brothiness of gyokuros but want the soothing quality of a higher temperature.
METHOD: green tea’s flavors are delicate so to get the best of them as well as texture, brew with precision. 5 grams in a 200ml traditional kyusu pot made of tokoname clay. the clay interacts with the tannins and makes the tea sweet. the water should go to boil and then be cooled down to 70-80c. 40 seconds, first round, then increase temperature 5c degrees for 2 more rounds.