The Asanoka cultivar was bred in the late 20th century in Kagoshima and translates as "the scent of morning". Its current representation in Japan is less than 1%.
This sencha was processed with fukamushi method by brothers who have won awards for their teas not only in Japan but also around the world.
The dry leaf gives off a pleasant aroma of sweet corn, which can be smelled from the leaves even between infusions.
The Asanoka cultivar is rich in amino acids, giving this tea a full and rich umami flavor with a pleasant lingering aftertaste.
The full potential of this sencha is revealed in autumn when it is left to mature for a few months.