Matcha Uji Asahi

Tea Type: Matcha Green Tea

Tea Cultivar: Asahi

Tea Region: Uji, Japan

Tasting Notes

• Appearance: Intense, vivid, bright green, cloudy, foamy liquor.
• Aroma: Delicately sweet, baked pastry and chocolate aroma with a hint of almond.  
• Flavour: Buttery, vegetal, marine, umami flavour. Its distinctive umami and buttered steamed green note persistently stays on the palate. 
• Mouthfeel: Bold and full-bodied, liquor with velvety mouthfeel. Lingering, umami, vegetal sweetness and light astringency.

Brewing Guidance

1. Sift the Matcha to remove any lumps and enhance its mellow flavour.
2. Plack 2 Chashaku or 1 teaspoon of Matcha (approx. 2g) into the Chawan bowl.
3. Pour 60ml of hot water (80℃) and whisk the Matcha with a bamboo Chasen until it becomes creamy and foamy. 

• NB. This guidance is for the preparion of Usucha (thin and mild Matcha). To prepare Koicha (thick and strong Matcha), follow the same steps, but double the amount of Matcha. Unlike Ushucha, Koicha will not become foamy while whisking. 

Tips for Tea Connoisseurs 

Matcha Uji Asahi comes from an award-winning, historical tea garden in Uji, Japan, where many celebrated Japanese tea gardens are located and reputed to produce the best Matcha throughout the whole of the Japanese archipelago. 

This Matcha is made from carefully grown tea leaves of the prestigious, Asahi cultivar, a rare tea cultivar only reserved to make top quality gyokuro and matcha. If you're used to top quality competition grade Matcha to make Koicha, you'll notice our Matcha Uji Asahi stands out with its incredibly intense, rich, umami flavour. This is a highly rare, top class, single-cultivar matcha that show its full potential when it's made in to Koicha.

It's worth noting that many matcha we find in the market are blended, which means tea leaves from different tea cultivars are used to make matcha. This is mainly because blending is a cost-effective option, as the classic, indigenous Uji cultivars (e.g. Asahi, Samidori, Narino, Okunoyama, Gokoh and Uji Hikari) which are used to make the very top ceremonial matcha are really expensive and blending these cultivars with other cultivars can lower down the cost and could also add more balance in terms of their body and mouthfeel. 

Matcha Uji Asahi offers a bold, full-bodied, yet, mellow, creamy liquor with rich, umami, nutty flavours.

For Matcha connoisseurs, we highly recommend trying to experience the difference of our top ceremonial grade single-estate, single-cultivar Matcha - Matcha Eroica, Matcha Okunoyama, Matcha Asahi and Matcha Samidori.

A phenomenal Matcha that will be highly appreciated by Matcha connoisseurs. 

Matcha tea production is an incredibly labour-intensive work and in order to make 40g of fine Matcha tea powder, Tencha (i.e. the base material loose leaf green tea for Matcha) needs to be ground for an hour. 

What is Matcha?

Matcha is a finely grounded powdered green tea, made from tea leaves shade-grown for 4-6 weeks before the harvest. Due to its limited exposure to the sunshine, tea plants undergo a chain of physiological changes in order to survive, which, in turn, results in the changes of the chemical composition of the tea leaves. Produced this way, Matcha tea is extremely rich in antioxidants and L-theanine. 

Health Benefits of Matcha

Matcha is one of the superfoods known to be highly rich in antioxidants and amino acids. Explore our range of top ceremonial grade Matcha to find your favourite daily matcha and enhance your daily vitality. Our Matcha will be your perfect daily companion to boost your immune system and sense of well-being. 

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