Asamiya in Shiga prefecture is one of the greatest tea producing areas, but it's not that widely known since the tea had been blended in Uji and sold as "Uji-cha". These days, Asamiya tea is often seen as "Asamiya cha" too.
This Asamiya-cha is Kabusecha made from okumidori cultivar
Beautifully vivid green leaves. It has a pleasant umami-savoury taste with a thick and round texture and a lingering finish. Good with "abekawa-mochi", rice dumpling sprinkled with roasted soybean powder.
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