Asamushi is a traditional process of steaming tea leaves for 30-60 seconds, which allows young tea leaves to retain their properties and flavor to the maximum. The small plates about a centimeter long in all shades of green smell of fresh herbs after the rain, and have a sweet, creamy note when heated. The infusion is pistachio-colored with the aroma of fresh herbs. The taste is pungent, sweet and sour, with sweet notes of bamboo, fresh-cut grass, spinach and lilac. The sour notes are expressed by basil, mint, field flowers, a small amount of bergamot and sea salt. The aftertaste is sweet and sour with a slight bitterness of grapefruit. The tea is refreshing, uplifting, clears the mind and energizes.