The Tsuyuhikari (TSUYU) cultivar is known to offer an unusually refreshing cup within the Sencha class of teas. Translated as "dew light". Produced by one farm/farmer focused to this cultivar only. Extra long, large, full leaves of a deep, forest green color.
Lot Notes. Tea was produced in the Higashisonogi region of Nagasaki. Grown on a single farm focused to this cultivar only. Farm elevation is approximately 250 meters. Grade is ichibana. Tea was harvested in the third week of April 2025.
Tea Facts. The leaves are steamed and oven-fired (baked). Steaming method is Asamushi (light steam). Tea is considered to offer a high caffeine content.
Taste Profile. The taste of the Tsuyuhikari cultivar is refreshing. TSUYU offers an umami taste with a enlivening tinge of pine. Aroma is floral.
Brewing Suggestions. Use 2-2.5 grams for 4-8 ounces of water at a temperature of 165-185F. Steep for 1.5-2 two minutes and taste.
SKU: G-TSUYU-4
Green Tea
Add 30 seconds for each successive steep — flavors evolve.
Full-leaf green teas will open to layered, delicate flavors. The freshly picked leaves are dehydrated to prevent oxidization and preserve their natural green color. Japanese green teas are steamed to preserve their fresh aromas and flavor notes. It is best if green tea is not brewed with boiling water.
Lower temperature water allows the leaves to steep slowly, preserving their natural sweetness. Green teas and yellow teas offer a gentle vegetal aroma. In the mouth, flavors range from spring asparagus and delicate notes of sorrel and raw vegetables to herbaceous and nutty.