This asamushi-sencha is composed entirely of tea harvested from local abandoned fields that we have worked to recover. Many tea farmers around Japan are becoming too old to work their fields, and there are few young farmers stepping forward to take over, so many fields become abandoned. If left too long, these abandoned fields become overgrown with invasive plants. We are undertaking stewardship of some of these fields with our organic farming methods so that they will remain viable for tea production in the future. This sencha requires warmer water for the first steeping than most of our other light-steamed teas, around 80C/175F. It has the sweet, grassy fragrance you would expect from the Yabukita cultivar, with a persistent fruitiness in the back of the throat. It is quite smooth, surprisingly so, considering it underwent a period without cultivation. It should be noted that we are unable to give this tea the same organic certification as our other teas because it has not undergone organic cultivation for the minimum three years. It has, however, passed the same tests for chemical content as our other teas.