While we were in Japan, we had our pick of Matcha options! We have brought to you a rare single cultivar matcha produced by a 6th generation farmer whose ancestry and heritage in tea cultivation goes back to the Edo period.
Asahi is one of the most highly revered Tencha cultivars (cultivar used for making Matcha) in Uji, Kyoto Prefecture, Japan. The Asahi plants require more labor to maintain and produce a low yield, and are typically reserved for championship level and artisanal teas. Uji is considered the birthplace of Japanese matcha, with a tea cultivation history dating back to the 13th century. The region's ideal soil, climate and mist from the Uji River create optimal conditions for growing premium quality tea. The majority of matcha (80%) from Japan comes from the much more common Yabukita cultivar which is much more adaptable to different types of teas but with significantly less umami. Asahi is prized for its creamy umami and for a very (natural) bright green color which makes it suitable for Japanese tea ceremony.
What makes this Matcha so unique is that the farmer adheres to the ancient practice of "Honzu" cultivation, even as modern farming methods dominate. Honzu cultivation uses natural, biodegradable materials such as straw and reeds to shade the tea plants. Shading by natural straw and reed screens is a sustainable but labor intensive approach, in contrast to the black plastic nets that most farmers use to shade their plants. The Honzu method enhances Asahi's inherent sweetness and umami by filtering sunlight through straw and reeds, which diffuses light differently from synthetic nets. This method creates a more complex flavor with a hint of earthiness from the natural materials. This tea is also hand harvested so that only the first, most tender buds of the season are carefully selected to make this Matcha. The tea buds are handwashed, carefully dried, and then undergoes another process of separating leaves from stems. The leaves are then are stone ground, so the Matcha powder is very smooth. Every step of the Matcha making process is according to how traditional Uji Matcha is made and requires a lot of time and effort.
Asahi Matcha is known for its robust umami with a slightly sweet and creamy undertone. It has a bold, full-bodied taste that feels rich on the palate. The umami is particularly strong and lingers. Premium quality ceremonial matcha is not bitter, as it has been shaded for over 40 days, maximizing L-theanine. Astringency for this tea is low, resulting in a very smooth taste. The aroma is fresh and slightly grassy with a subtle sweetness. The color is a vibrant green, reflecting the high chlorophyll content from extended shading.
If you're wondering about the difference between the 2 cultivars, Asahi vs Samidori, Asahi has a bolder more intense umami that feels richer and creamier. If you prefer a robust matcha with a creamy taste, Asahi is an excellent choice. Asahi is full-bodied and has a bolder flavor than the more delicate Samidori.
Asahi pairs well with Wagashi (traditional Japanese sweets), white chocolate, matcha flavored desserts, sushi, sashimi, miso-based dishes, tempura, nuts and cheese.
Each 8g bag allows for 4 servings (2g per serving) of this very rare and incredible matcha.
