Production area: Kagoshima Kirishima

Cultivar: Asatsuyu

Producer: Nishi Tea Factory

Asatsuyu is a cultivar that can store large amounts of amino acids, which are the source of umami and sweetness, and it is even called natural gyokuro. This cultivar was selected from native species in Uji and is now mainly cultivated in Kagoshima Prefecture.
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It also has a distinctive aroma, with a sweetness similar to roasted sweet potatoes. Personally, I feel that the scent is very similar to the aroma of peeled bamboo shoots.
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The tea leaves are deeply steamed and have a dark green colour when brewed. You can also enjoy it with cold water.