Asatsuyu - Single Cultivar Sencha from Uji, Kyoto by Shogyokuen

Asatsuyu 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.

About Asatsuyu

Asatsuyu 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.

Low 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.

At Shogyokuen's production level - sourced from Uji and refined by master blender Hiroshi Kobayashi - Asatsuyu shows the cultivar at close to its full potential.

Taste Profile

Liquor: Clear, bright golden-green Mouthfeel: Smooth, round Finish: Medium, naturally sweet Umami: Pronounced Astringency: Very low Flavor Notes

Asatsuyu 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.

How to Brew Asatsuyu

Recommended brewing parameters:

• Leaf: 4-5g per 150ml
• Water temperature: 65-70°C
• Steeping time: 60-90 seconds
• Infusions: 2-3

Use 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.

Equipment: A kyusu (Japanese side-handle teapot) produces the best results. A gaiwan or infuser teapot also work well.

How Asatsuyu Compares

Compared to Kisen (entry-level Uji sencha), Asatsuyu is noticeably sweeter, smoother, and more complex - the cultivar difference is immediately apparent in the cup. Compared to Ikyu No Sato (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.

Origin & Sourcing

Asatsuyu 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.

Chaseki 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.

Trusted by Thailand's Tea Community

Chaseki 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.

Sizes & Packaging

Asatsuyu is available in:

• 100g, 250g, 500g, and 1,000g pouches

Starting at THB 485 per 100g. Wholesale pricing available for verified B2B accounts.

How to Store Sencha

Store 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.

Learn More

Interested in the Asatsuyu cultivar or exploring the full Shogyokuen sencha range? Visit our educational library and video tutorials.

Frequently Asked Questions

What is the Asatsuyu cultivar?

Asatsuyu (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.

How does Asatsuyu compare to Kisen sencha?

Kisen 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.

Is Asatsuyu good for cold brew?

Yes - 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.

How do I brew Asatsuyu sencha?

Use 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.

What is the difference between sencha and matcha?

Sencha 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.

Is Japanese sencha high in caffeine?

Moderate caffeine, generally lower than matcha. L-theanine smooths the effect into calmer, more sustained alertness.

Is Chaseki sencha sourced directly from Japan?

Yes. All from Shogyokuen, Uji Kyoto, established 1827. Direct producer relationship, no intermediaries.

How should I store loose-leaf sencha?

Airtight container, cool, dry, dark. Consume within 3-4 months of opening. Return to room temperature before opening if refrigerated.

Can I use sencha for cooking?

Yes. Brewed sencha as a base for rice or soups. Ground leaves for subtle green tea flavor in recipes.

What teaware do I need?

Kyusu is ideal. A gaiwan or infuser teapot works well. Use 65-70°C water for Asatsuyu.

Is Chaseki sencha suitable for cafes?

Yes. Available in larger formats for specialty tea menus. Contact us for wholesale pricing.

What is the difference between sencha and gyokuro?

Sencha: 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.

Related Products

• Kisen - the entry-level Uji sencha below Asatsuyu, clean and refreshing
• Ikyu No Sato - one step above, greater complexity and body
• Tsuki No Hikari - entry-level gyokuro for those drawn to shaded, sweet Japanese green teas
• How to Brew Sencha - our full brewing guide