An exceptional expression of Asahi, one of Uji's most treasured traditional tea cultivars, cultivated using the centuries-old honzu shading method.
Grown in Gokasho, within the historic tea-producing region of Uji, our Honzu Asahi comes from a single estate specializing in the careful cultivation of traditional Japanese tea varieties.
Unlike modern shading techniques, honzu employs a canopy of reeds and straw to gradually reduce sunlight in the weeks leading up to harvest. This labor-intensive practice encourages the development of natural sweetness, deep umami, and the distinctive character prized in traditional Uji matcha.
The Asahi cultivar is particularly delicate, producing tender leaves within a narrow harvest window. Its limited yield and demanding cultivation contribute to its rarity.
Rich yet remarkably composed, our Honzu Asahi reveals notes of fresh sugar snap pea, gentle sweetness, and a silky, lingering umami finish. A matcha of exceptional depth and refinement, best appreciated through traditional preparation.
For those seeking to experience the artistry of Uji tea cultivation at its most meticulous.
SIZE
30 Grams
NOTES
Sugar snap pea
Natural sweetness
Deep umami
Learn More ↗
CATEGORY, REGION & CAFFEINE
Category: Matcha
Region: Gokasho, Uji, Kyoto, Japan
Caffeine: 60–80 Milligrams per 8 OZ. Serving
Cultivar: Asahi (single cultivar)
Cultivation: Traditional honzu reed-and-straw shading
Shading period: Approximately three weeks.
Texture: Silky, rich, lingering
Preparation: Particularly suited for koicha (thick tea); also excellent as usucha
BREWING INSTRUCTIONS
We recommend brewing this tea using the Japanese Brewing Method. Scroll down for additional information about this tea, or click here to review exact instructions.
An exceptional expression of Asahi, one of Uji's most treasured traditional tea cultivars, cultivated using the centuries-old honzu shading method.
Grown in Gokasho, within the historic tea-producing region of Uji, our Honzu Asahi comes from a single estate specializing in the careful cultivation of traditional Japanese tea varieties.
Unlike modern shading techniques, honzu employs a canopy of reeds and straw to gradually reduce sunlight in the weeks leading up to harvest. This labor-intensive practice encourages the development of natural sweetness, deep umami, and the distinctive character prized in traditional Uji matcha.
The Asahi cultivar is particularly delicate, producing tender leaves within a narrow harvest window. Its limited yield and demanding cultivation contribute to its rarity.
Rich yet remarkably composed, our Honzu Asahi reveals notes of fresh sugar snap pea, gentle sweetness, and a silky, lingering umami finish. A matcha of exceptional depth and refinement, best appreciated through traditional preparation.
For those seeking to experience the artistry of Uji tea cultivation at its most meticulous.
SIZE
30 Grams
NOTES
Sugar snap pea
Natural sweetness
Deep umami
Learn More ↗
CATEGORY, REGION & CAFFEINE
Category: Matcha
Region: Gokasho, Uji, Kyoto, Japan
Caffeine: 60–80 Milligrams per 8 OZ. Serving
Cultivar: Asahi (single cultivar)
Cultivation: Traditional honzu reed-and-straw shading
Shading period: Approximately three weeks.
Texture: Silky, rich, lingering
Preparation: Particularly suited for koicha (thick tea); also excellent as usucha
BREWING INSTRUCTIONS
We recommend brewing this tea using the Japanese Brewing Method. Scroll down for additional information about this tea, or click here to review exact instructions.
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