Production date: 11/4

Production area: Kagoshima Kirishima

Cultivar: Asatsuyu

Producer: Shota Kanda

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.

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The tea leaves used for Gaho are harvested and steamed by visiting each tea farmer during the harvest so that the people who drink them can experience authentic tea. On the harvest day, the tea leaves are steamed, frozen and stored separately for each production area, variety, and farmer through a method that preserves the seasonal aroma.

Tea is usually produced by tea farmers and shipped to the market. Then, a wholesaler makes a bid for the tea, then it is sorted and packaged, and it finally makes its way to the store. It thus takes time for the tea to reach you from the tea fields, and it was the privilege of the tea farmers, who were involved in tea production when tea was in season, to taste the freshly made, freshly rolled tea.

At Baisa Nakamura, steamed tea leaves from farmers are carefully processed on the same day in a small tea-making machine at the shop so that you can taste the fresh leaves. Storing the tea leaves away from high temperatures and humidity allows the tea leaves to mature and develop a richer flavour.