Asatsuyu - Japanese Tea Cultivar

Meaning "morning dew" the Asatsuyu cultivar was registered in 1953 and was known for years as being a "natural gyokuro" due to its relatively higher amino acid content compared to Yabukita. When made into sencha, it produces a relatively higher level of sweetness and umami compared to Yabukita, but is more susceptible to frost damage so often fetches a premium on the market.