Tsuyuhikari
つゆひかり · tsuyuhikari
Registered
2003
Tsuyuhikari is a relatively new cultivar bred from Shizu-7132 and Asatsuyu, registered in 2003. Its name poetically combines 'tsuyu' (dew) from its parent Asatsuyu with 'hikari' (light), evoking the luminous quality of its liquor. The cultivar's signature is a distinctive green apple aroma — fresh, fruity, and immediately appealing — paired with a vivid emerald-green infusion that is especially striking when processed as fukamushi sencha. Inheriting Asatsuyu's generous umami with minimal astringency, Tsuyuhikari delivers a silky, milky sweetness that makes it exceptionally approachable even for those new to Japanese green tea. Production is centered in Shizuoka Prefecture, where it has gained a loyal following among both artisan producers seeking alternatives to Yabukita and consumers drawn to its refreshing, modern character.
Flavor Profile
Aggregated reference values from publicly available information.
Texture
silky
Finish
medium
Clarity
bright
Aroma Timeline
Recommended Brewing
Temperature
70°C
Water
70ml
Leaf
4g
Teaware
Kyusu (side-handle teapot)
Steep Time
The first steep extracts the deepest umami at a lower temperature. For subsequent steeps, you can raise the temperature slightly to bring out more astringency and body. Always pour out every last drop to avoid over-steeping the leaves.
Brewing Timer
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