A Prize-Winning Masterpiece of Japanese Tea

Crafted with utmost dedication and refinement, Ikigaicha Tokubetsu Sencha Asamushi Yabukita is a tea of distinction, recognized with the Grand Prize at the Prefectural Sencha Competition. This honor reflects the exceptional quality, artistry, and terroir embodied in every leaf.

What “Tokubetsu” and “Asamushi” Mean

• Tokubetsu (特別): Meaning special or extraordinary, this designation is reserved for teas of exceptional character — first-flush harvests, carefully selected leaves, and meticulous craftsmanship that elevate them above standard Sencha.

• Asamushi (浅蒸し): Refers to light steaming, a traditional processing method of about 20–30 seconds. It preserves the natural shape of the leaves and produces a clear, pale liquor with a refined, elegant taste and long, refreshing finish.

Together, these terms highlight a Sencha that is rare, pure, and crafted with the highest level of care.

Origin & Cultivar

• Harvested in April, during the prized first flush, when tea leaves are at their peak of freshness and nutrients.

• Grown in the mountain gardens of Japan, where cool air and mist nurture leaves with exceptional aroma and character.

• Made exclusively from the celebrated Yabukita cultivar, admired for its balance of fragrance, umami richness, and graceful astringency.

Flavor & Aroma Profile

• Liquor: Luminous, pale jade-green with sparkling clarity.

• Aroma: Fresh mountain breeze with notes of spring grass, wild herbs, and floral sweetness.

• Taste: Layers of refined umami, gentle sweetness, and delicate astringency, harmonized to perfection.

• Finish: Long, elegant, and lingering — a finish that rewards slow, mindful sipping.