A B G H K O S T Y

Asanoka

あさのか


The green tea cultivar Asanoka was created by crossing the cultivar Yabukita with a Chinese variety at the Tea Research Institute in Chiran (Kagoshima) and was officially registered in 1996.

The variety has a high content of amino acids, which is reflected in the taste in a sweet and refreshing aroma, reminiscent of sweet potato or chestnut, which spreads gently in the mouth. However, the subtle astringent taste ensures that the tea does not leave an unpleasant sweetness. Because of its well-balanced taste, asanoka is often used as a base for tea blends.

Asanoka is mainly grown in Kagoshima, where the variety enjoys a very good reputation. The production volume of the still new cultivar is currently still relatively low and amounts to less than 1% of the nationwide production. However, as a hardy variety with a large yield, there is a possibility that production will spread to the whole country in the future.

An obstacle to this, however, could be the susceptibility to certain diseases. To prevent these, good ventilation and sunlight help - which works well in the highlands of Kagoshima, but could cause problems in more northern regions.

Asanoka tea field at the KEIKO organic farm in Chiran (Kagoshima)

 

 

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