On our recent trip to visit the Otsukas, they introduced us to this Asanoka Sencha. Kohei, our host, shared with us the current production of this lighter steamed Sencha, and immediately we were hooked. This tea is an early-season Sencha made from a blend of Yabukita, a famous Japanese tea cultivar, and Pingshui No. 1, a rare Chinese cultivar that is used in Japan. The tea comes from eastern Kyushu, specifically the Miyazaki prefecture, and is shaded 10-14 days before harvesting. It has a mellow-bodied cup with sweet tropical fruit aromas that dance delicately above it. The brew is well balanced with umami, with a faint trace of astringency to give it confidence.