Cultivar comparison
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Asanoka, Kirishima
Refreshing, light-bodied, floral
Asanoka tea leaves favor the abundant sunlight of Kirishima’s mountainous region and teem with amino acids responsible for refreshing, umami notes. The tea’s bright acidity can be likened to tart cherries, but the sharpness is balanced with a light-bodied mouthfeel. -
Tsuyuhikari, Kirishima
Refined, nutty, mellow
Tsuyuhikari is rare outside of Kirishima and has refined, sweet umami notes marked with nutty flavors. A sip of this tea begins with a toasted rice fragrance, followed by mild astringency that lingers on the palate and invites another sip. -
Okumidori, Kirishima
Sweet, umami-laden, vibrant
Okumidori tea leaves are known for their vibrant emerald green hue and umami-laden flavor. Kirishima’s climate and volcano-fed soil are infused in this cultivar, resulting in a creamy sweetness reminiscent of fudge and a deep, vegetal aroma. -
Okumidori, Shizuoka
Sweet, mellow, toasted fragrance
A sophisticated tea from high-altitude farmland. Negative ions from river fog and surrounding swamp areas allow plants to grow quickly, despite the shortage of sun exposure. The soil is full of stones, but nutrient-rich, making it fertile for cultivation. A sip of this tea begins with a toasted rice fragrance, followed by the crisp, clean notes of cool mountain fog. -
Okumidori, Uji
Roasted fragrance, long and slightly bitter finish
In a beautiful, mineral-rich basin surrounded by mountains, there is a centuries-old tradition of tea-growing and processing. This Okumidori comes from an Uji style of steaming tea leaves and is fragrant with a long finish and a hint of bitterness.
