Western Style (for everyday)

Tea: 2–3g (≈1–1.5 tsp)

Water: 250ml

Temp: 70 °C

Steeping: 1–1.5 min

Lasts for: 2–3 infusions

Japanese Style (“kyusu” teapot / standard cup)

Tea: 3g (≈1.5 tsp)

Water: 100ml

Temp: 70–75 °C

Steeping:

– first 60–90 sec;

– second 10–15 sec;

– third 30 sec (a bit hotter water);

Lasts for: up to 3 infusions

Notes
Pour all tea out after steeping to prevent bitterness. Lower temperature — sweeter. Higher — brisker and more vegetal.

Offers potent antioxidant and anti-inflammatory benefits from catechins and chlorophyll, supporting heart and immune health.

Its combination of L-theanine and caffeine produces calm focus — energizing yet relaxing — while high amino acids promote mood balance and cognitive clarity.

Active Chemicals

• Catechins (EGCG, ECG, EGC) — powerful antioxidants that support cardiovascular health and reduce oxidative stress.
• L-theanine — abundant in Tsuyuhikari cultivar; promotes calm alertness and enhances focus.
• Caffeine (moderate) — balanced by theanine for smooth stimulation.
• Chlorophyll — high content due to early spring shading, supports detoxification and gives vivid color.
• Amino acids (esp. glutamic acid) — responsible for the deep umami taste and relaxing effect.
• Vitamin C, B-complex and trace minerals (potassium, magnesium, manganese).

“Dew Light” is a celebrated Japanese “shincha” (“new tea”), crafted from the first flush of spring leaves grown in Chiran, a highland area in Kagoshima prefecture, southern Japan.

The region’s volcanic soil, cool mountain air, and frequent morning mists create ideal growing conditions — the “dew” in its name reflects this climate, where tender buds glisten in the soft light after dawn.

The Tsuyuhikari cultivar was developed in Shizuoka prefecture in the late 20th century as a cross between Asatsuyu (renowned for its sweetness and vivid green liquor) and Shizu7132 (known for its floral aroma).

Farmers in Chiran later adopted it for its balance of fragrance, umami, and freshness, producing teas that are both elegant and lively — a reflection of southern Japan’s warmer terroir.

The first tender leaves are hand- or machine-picked in late April to early May, when nutrient and amino acid content is at its peak.

“Dew Light” embodies the ephemeral beauty of spring — the moment when the first young leaves awaken after winter, glistening under Kagoshima’s mountain mists. Its name captures that freshness: Tsuyu (dew) and Hikari (light), symbolizing purity, renewal, and the soft brightness of dawn — the essence of shincha itself.