{"product_id":"asatsuyu","title":"Asatsuyu - Single Cultivar Sencha from Uji, Kyoto by Shogyokuen","description":"\u003cp\u003eHome \u0026gt; Japanese Tea \u0026gt; Sencha \u0026gt; Asatsuyu\u003c\/p\u003e \u003cstrong\u003eAsatsuyu - Single Cultivar Sencha from Uji, Kyoto by Shogyokuen\u003c\/strong\u003e \u003cp\u003eAsatsuyu is a single-cultivar sencha from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. Named after the Japanese word for 'morning dew,' Asatsuyu is one of Japan's most distinctive and prized tea cultivars - naturally sweet, unusually smooth, and noticeably low in astringency. It is the sencha for people who think they don't like sencha, and the one that experienced green tea drinkers return to consistently.\u003c\/p\u003e \u003ch2\u003eAbout Asatsuyu\u003c\/h2\u003e \u003cp\u003eAsatsuyu is part of our Japanese Sencha collection and is produced exclusively from the Asatsuyu cultivar - a natural mutation variety valued for its exceptional natural sweetness, high L-theanine content, and very low catechin levels.\u003c\/p\u003e \u003cp\u003eLow catechins mean very low astringency. High L-theanine means pronounced sweetness and umami. The result is a sencha that is dramatically smoother and rounder than typical Japanese green teas - closer in character to a shaded gyokuro than a standard full-sun sencha, but produced without shading and at a significantly lower price point.\u003c\/p\u003e \u003cp\u003eAt Shogyokuen's production level - sourced from Uji and refined by master blender Hiroshi Kobayashi - Asatsuyu shows the cultivar at close to its full potential.\u003c\/p\u003e \u003ch2\u003eTaste Profile\u003c\/h2\u003e \u003cstrong\u003eLiquor:\u003c\/strong\u003e Clear, bright golden-green \u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Smooth, round \u003cstrong\u003eFinish:\u003c\/strong\u003e Medium, naturally sweet \u003cstrong\u003eUmami:\u003c\/strong\u003e Pronounced \u003cstrong\u003eAstringency:\u003c\/strong\u003e Very low \u003cstrong\u003eFlavor Notes\u003c\/strong\u003e \u003cp\u003eAsatsuyu brews a clear, bright golden-green liquor with a smooth, round body and a medium, naturally sweet finish. Pronounced umami arrives gently - deeper and more sustained than most sencha at this price. Fresh green sweetness defines the character: clean, soft, and slightly floral in suggestion, without the sharp grassy edge of standard cultivars. Very low astringency means the finish is gentle and long, settling into a natural sweetness that lingers without bitterness. A cup that rewards slowing down.\u003c\/p\u003e \u003ch2\u003eHow to Brew Asatsuyu\u003c\/h2\u003e \u003cstrong\u003eRecommended brewing parameters:\u003c\/strong\u003e \u003cul\u003e \u003cli\u003eLeaf: 4-5g per 150ml\u003c\/li\u003e \u003cli\u003eWater temperature: 65-70°C\u003c\/li\u003e \u003cli\u003eSteeping time: 60-90 seconds\u003c\/li\u003e \u003cli\u003eInfusions: 2-3\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eUse slightly cooler water than standard sencha to preserve Asatsuyu's natural sweetness and prevent the minimal astringency from developing. Pour fully after each infusion. For cold brew, use 8-10g per 500ml of cold water and steep in the fridge for 6-8 hours - cold brewing suits Asatsuyu particularly well, producing a genuinely sweet, smooth cup with zero bitterness.\u003c\/p\u003e \u003cstrong\u003eEquipment:\u003c\/strong\u003e A kyusu (Japanese side-handle teapot) produces the best results. A gaiwan or infuser teapot also work well. \u003ch2\u003eHow Asatsuyu Compares\u003c\/h2\u003e \u003cp\u003eCompared to \u003ca href=\"\/products\/kisen\"\u003eKisen\u003c\/a\u003e (entry-level Uji sencha), Asatsuyu is noticeably sweeter, smoother, and more complex - the cultivar difference is immediately apparent in the cup. Compared to \u003ca href=\"\/products\/ikyu-no-sato\"\u003eIkyu No Sato\u003c\/a\u003e (one step above), Asatsuyu is softer and less structured - Ikyu No Sato adds greater complexity and body. For those who find most sencha too astringent, Asatsuyu is the natural answer in the range. For those who appreciate gyokuro but want something more accessible in price, Asatsuyu bridges that gap effectively.\u003c\/p\u003e \u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e \u003cp\u003eAsatsuyu is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The Asatsuyu cultivar sencha originates from Uji, Kyoto, and is refined in Kyotanabe, Kyoto.\u003c\/p\u003e \u003cp\u003eChaseki holds exclusive Thailand distribution rights for Shogyokuen's full tea range - direct sourcing, transparent cultivar information, and consistent quality year after year. Every tea we carry from this producer traces back to a single, verified source.\u003c\/p\u003e \u003ch2\u003eTrusted by Thailand's Tea Community\u003c\/h2\u003e \u003cp\u003eChaseki has specialized in Japanese matcha and tea since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on Japanese tea preparation, sourcing, and business. Asatsuyu is a consistent recommendation for customers who want to explore Japanese sencha beyond the basics.\u003c\/p\u003e \u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e \u003cp\u003eAsatsuyu is available in:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e100g, 250g, 500g, and 1,000g pouches\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eStarting at THB 485 per 100g. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e \u003ch2\u003eHow to Store Sencha\u003c\/h2\u003e \u003cp\u003eStore Asatsuyu in a cool, dry, dark place in an airtight container away from light, heat, and strong odors. Consume within 3-4 months of opening. Return to room temperature before opening if refrigerated.\u003c\/p\u003e \u003ch2\u003eLearn More\u003c\/h2\u003e \u003cp\u003eInterested in the Asatsuyu cultivar or exploring the full Shogyokuen sencha range? Visit our \u003ca href=\"\/pages\/learn\"\u003eeducational library and video tutorials\u003c\/a\u003e.\u003c\/p\u003e \u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e \u003ch4\u003eWhat is the Asatsuyu cultivar?\u003c\/h4\u003e \u003cp\u003eAsatsuyu (朝つゆ) translates as 'morning dew.' A natural mutation cultivar with exceptionally low catechins, high L-theanine, and pronounced natural sweetness. Unlike most senchas, Asatsuyu produces a smooth, sweet, almost gyokuro-like depth without shading. One of the most prized and distinctive cultivars in Japanese green tea.\u003c\/p\u003e \u003ch4\u003eHow does Asatsuyu compare to Kisen sencha?\u003c\/h4\u003e \u003ca href=\"\/products\/kisen\"\u003eKisen\u003c\/a\u003e is the clean, approachable everyday cup. Asatsuyu is a step up: sweeter, more umami-forward, naturally smoother, and distinctly more complex. The cultivar's low catechin content means very little astringency - a rounded, gentle quality that makes it more approachable than typical sencha at this price point. \u003ch4\u003eIs Asatsuyu good for cold brew?\u003c\/h4\u003e \u003cp\u003eYes - and particularly well suited. Its natural sweetness and low astringency become even more vivid when cold brewed: genuinely sweet and smooth with zero bitterness. Use 8-10g per 500ml, steep in the fridge 6-8 hours.\u003c\/p\u003e \u003ch4\u003eHow do I brew Asatsuyu sencha?\u003c\/h4\u003e \u003cp\u003eUse 4-5g per 150ml at 65-70°C. Steep 60-90 seconds. Pour fully after each infusion. Slightly cooler water preserves sweetness and keeps the minimal astringency in check. 2-3 infusions possible.\u003c\/p\u003e \u003ch4\u003eWhat is the difference between sencha and matcha?\u003c\/h4\u003e \u003cp\u003eSencha is loose-leaf, steeped and strained. Matcha is stone-ground powder whisked directly into water or milk. Sencha produces a clearer, lighter cup. Matcha is more concentrated and intense.\u003c\/p\u003e \u003ch4\u003eIs Japanese sencha high in caffeine?\u003c\/h4\u003e \u003cp\u003eModerate caffeine, generally lower than matcha. L-theanine smooths the effect into calmer, more sustained alertness.\u003c\/p\u003e \u003ch4\u003eIs Chaseki sencha sourced directly from Japan?\u003c\/h4\u003e \u003cp\u003eYes. All from Shogyokuen, Uji Kyoto, established 1827. Direct producer relationship, no intermediaries.\u003c\/p\u003e \u003ch4\u003eHow should I store loose-leaf sencha?\u003c\/h4\u003e \u003cp\u003eAirtight container, cool, dry, dark. Consume within 3-4 months of opening. Return to room temperature before opening if refrigerated.\u003c\/p\u003e \u003ch4\u003eCan I use sencha for cooking?\u003c\/h4\u003e \u003cp\u003eYes. Brewed sencha as a base for rice or soups. Ground leaves for subtle green tea flavor in recipes.\u003c\/p\u003e \u003ch4\u003eWhat teaware do I need?\u003c\/h4\u003e \u003cp\u003eKyusu is ideal. A gaiwan or infuser teapot works well. Use 65-70°C water for Asatsuyu.\u003c\/p\u003e \u003ch4\u003eIs Chaseki sencha suitable for cafes?\u003c\/h4\u003e \u003cp\u003eYes. Available in larger formats for specialty tea menus. Contact us for wholesale pricing.\u003c\/p\u003e \u003ch4\u003eWhat is the difference between sencha and gyokuro?\u003c\/h4\u003e \u003cp\u003eSencha: full sun, grassy, moderately astringent. Gyokuro: shaded 20+ days, much richer, sweeter, more umami. Asatsuyu's low catechins give it naturally gyokuro-like smoothness even without shading.\u003c\/p\u003e \u003ch2\u003eRelated Products\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e\n\u003ca href=\"\/products\/kisen\"\u003eKisen\u003c\/a\u003e - the entry-level Uji sencha below Asatsuyu, clean and refreshing\u003c\/li\u003e \u003cli\u003e\n\u003ca href=\"\/products\/ikyu-no-sato\"\u003eIkyu No Sato\u003c\/a\u003e - one step above, greater complexity and body\u003c\/li\u003e \u003cli\u003e\n\u003ca href=\"\/products\/tsuki-no-hikari\"\u003eTsuki No Hikari\u003c\/a\u003e - entry-level gyokuro for those drawn to shaded, sweet Japanese green teas\u003c\/li\u003e \u003cli\u003e\n\u003ca href=\"\/pages\/how-to-brew-sencha\"\u003eHow to Brew Sencha\u003c\/a\u003e - our full brewing guide\u003c\/li\u003e \u003c\/ul\u003e","brand":"Shogyokuen","offers":[{"title":"100g","offer_id":47868858040477,"sku":"SHO-SEN-ASA-100S","price":485.0,"currency_code":"THB","in_stock":true},{"title":"250g","offer_id":47868858073245,"sku":"SHO-ASA-250G","price":1075.0,"currency_code":"THB","in_stock":false},{"title":"500g","offer_id":47868858106013,"sku":"SHO-ASA-500G","price":1910.0,"currency_code":"THB","in_stock":false},{"title":"1000g","offer_id":47868858138781,"sku":"SHO-ASA-1000G","price":3395.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/Sencha-Asatsuyu-100g.jpg?v=1777113094","url":"https:\/\/store.chaseki.com\/products\/asatsuyu","provider":"Chaseki Specialty Matcha","version":"1.0","type":"link"}