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Asahi

Ceremonial Matcha
Regular price
$47.00
Unit price
 per 

Color Intensity

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With the name that means “Morning Sun”, Asahi tea cultivar is not to be confused with Asahi Beer or one of the most popular newspapers in Japan, Asahi Shimbun. The origins of Asahi tea cultivar go back to the 1950s when Hirano Jinnojo cross-bred Samidori and other selected teas from his tea garden in Uji, Kyoto. Later, he released the new tea cultivar naming it “Asahi” as we know today.

Asahi is considered a high quality tea cultivar and often used in tea competitions since it excels in all the traits sought after in a Japanese tea. It is relatively rare and not widely available in the market. Part of this is due to the short picking season that occurs during late April or early May, depending on the weather conditions. 

If we are to compare Asahi flavor with other matcha cultivars in our collection, we would say that it is similar to Kurasawa, but the quality is unmistakably exceptional.

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Flavor Profile

Asahi matcha is known for a deep, vibrant, and rich green color. The texture of Asahi matcha is smooth and delicate with the aroma that is evocative of fresh young vegetables. We observed the flavor of young pea tips with white sesame undertones during our tasting. The umami is concentrated with some bitterness and astringency to give a full-bodied experience.

How to Enjoy Whisk Matcha

Make the perfect cup of matcha for your daily routine in three simple steps:

  • Measure

    Measure 1/2 tsp of matcha into a bowl. The powder can be sifted to reduce clumps. Alternatively, 3/4 tsp can be used for a more robust flavor.

  • Whisk

    Add about 2-3 oz of 160-170F water to the matcha. This temperature is hot to the touch, but much lower than boiling. Whisk until a thick foam develops.

  • Enjoy

    Add 5-6 oz of hot water to the mixture. For a cold version, pour whisked matcha over ice. Add more water, milk, or sweetener if the drink is too bitter.

Inhale the fragrance and savor each sip!