Asahi Matcha

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Tsuji-san’s most resplendent matcha: Asahi.

Taste the best this cultivar has to offer in its sublime expression of umami. Tsuji-san’s matcha is a triumph of his skill in tending his tea gardens, from soil to shade-growing. We’re honored to share such a profoundly rich and silky matcha that will stay with you for a once-in-a-lifetime Matcha Moment.

Having won countless awards in Japan for his teas, 5th-generation master farmer Tsuji san is responsible for one of the greatest matcha experiences you can savor. His tea plants are unpruned, only cultivated with organic fertilizers, and enjoy the most traditional form of shade-growing (the Honzu technique) in the region's nutritious red clay soil. When the first flush arrives in shincha season (the first crop of the year), the tencha tea leaves are gently harvested by hand and stone-milled to perfection. In fact, Tsuji-san's matcha has the highest concentrations of L-theanine and amino acids ever recorded of any matcha in the world.

Tsuji-san compares the Asahi cultivar to a refined Pinot Noir. When asked to describe the experience of drinking Asahi, Tsuji-san says it's all about the aftertaste and how your entire palate experiences such a special tea.

How to brew:

Warm your chawan tea bowl with hot water. Place 1.5-2g of Asahi matcha into your chawan. Add 1 ounce of 160ºF-175ºF water to the tea and make koicha (a thick paste). Add about another 1.5-2 ounces to your koicha, and whisk with your chasen until the tea is fully aerated to make usucha. Enjoy!

Tasting notes:

Aroma: the refreshing qualities of saline ocean salt with a touch of a juicy tropical fruit like guava.

Flavor profile: "Whoah." "Wow." Zero astringency meets a lively, yet rich mouthfeel and creamy body that hits all sides of your tongue. Reminiscent of fresh vanilla whipped cream. Deeply satisfying umami.
If we're being completely honest, pinning down certain flavors was difficult to write because this matcha is amazing and perfectly balanced.

Size: 30g Tin (15 servings)

Suitable for koicha preparation