Our Asahi ceremonial matcha is the most complex single cultivar matcha we've tasted. It delivers a flavor profile full of incredible umami and creaminess, with top notes of black pepper, orchid and dried herbs. 

For reference, it seems that the Asahi cultivar is the basis of almost all award-winning matcha these days, as the cultivar is capable of lots of depth on its own. For some reason it has the highest potential for a high savory amino acid content. Asahi is our farmer's mainstay, and he has done truly remarkable things with it! This matcha is perfect for both thin (usucha) and thick (koicha) matcha, and our local tea ceremony schools love using it in their own matcha ceremonies. 

The tea leaves for our Asahi are grown by Uji's foremost natural tencha farmer, whose products are used in Kyoto's oldest tea house. He uses no sprays or fertilizers, and pursues regenerative farming methods. His methods have been highly successful. As a result, he is transitioning the entire family farm to his style of growing. The field for this Asahi is in the Kokyo region of Wazuka, Uji. 

As with all of our matcha, our Asahi is milled-to-order by us in Minneapolis. This guarantees the highest percentage of aromatic compounds and antioxidants, as well as a smoother matcha.