Tea Type: Matcha Green Tea
Tea Region: Uji, Kyoto, Japan
- Appearance: Intense, vivid, bright green, cloudy, foamy liquor.
- Aroma: Delicately sweet, baked pastry and chocolate aroma with a hint of almond.
- Flavour: Sweet, buttery, vanilla, nutty flavour, evocative of madeleine and frangipane. Its distinctive umami and buttered steamed green note persistently stays on the palate.
- Mouthfeel: Mild and gentle liquor with silky mouthfeel. Absolute lack of bitterness, lingering, umami sweetness in the finish.
- Sift the Matcha to remove any lumps and enhance its mellow flavour.
- Plack 2 Chashaku or 1 teaspoon of Matcha (approx. 2g) into the Chawan bowl.
- Pour 70ml 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 Asahi comes from an award-winning, historical tea garden in Uji, Japan. For those who haven't been to Japan, Uji is the birthplace of Japanese green tea where many celebrated Japanese tea gardens are located and reputed to produce the best Matcha throughout the whole of the Japanese archipelago.
Our Matcha Asahi is even more special, as it comes from a heritage, family-run tea garden which has been established during the Tensho era. Made from only carefully hand-picked tea leaves of the prestigious Asahi cultivar by our great tea master, Mr. Tanaka, this single cultivar matcha, Matcha Asahi is a classic example of the very best competition grade ceremonial matcha you can find in Japan.
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.
However, drinking single-cultivar matcha made from these top elite cultivars that get the first prize in the national tea competition is another level of revelation for our palate. In terms of aroma and flavour, Matcha Asahi tastes like a delicately sweet, buttery pastry, evocative of frangipane. It's so smooth, mellow and creamy and its nutty, umami flavour is persistently long on the palate.
A truly rare opportunity to try top, award-winning, Koicha grade, single-cultivar matcha from Uji, Japan.
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.
What is Matcha?
Matcha is a finely grounded powdered green tea, made from tea leaves shade-grown for 3-6 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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