Asahi (あさひ) is one of the rarest and most celebrated cultivars, originally developed in Uji and prized for its exceptional depth of flavor. Known for its silky texture and rich, layered profile, Asahi delivers pronounced umami with a lingering sweetness and minimal bitterness.
Compared to more common cultivars like Yabukita or Okumidori, Asahi stands out with its luxurious mouthfeel and refined taste, making it highly sought after for koicha (thick tea) in traditional tea ceremonies. Its limited availability further adds to its prestige among tea connoisseurs.
Asahi is best enjoyed in koicha form, where its natural sweetness and umami truly shine. Sift 3–4g into a pre-warmed chawan, then whisk gently with 30–40ml of hot water at 75–80°C (167–176°F) using slow, kneading motions to create a smooth, thick texture without foam.
For usucha preparation, use 2g with 60ml of hot water and whisk briskly with a chasen until a fine foam forms, highlighting its balance of umami and sweetness.
This cultivar’s richness and clarity also carry beautifully in matcha lattes, where its flavor holds strong against milk, making it a versatile choice for both ceremonial and modern enjoyment.
While Asahi is a high-grade cultivar often reserved forkeikō(practice of tea ceremony) or gifting, many enjoy it daily due to its balanced taste and smoothness.
If you're seeking a matcha that feels refined yet accessible, Asahi is ideal for those who value both authenticity and indulgence.
Our Asahi is grown in the historic tea fields of Wazuka, Kyoto , Japan’s home of matcha. The leaves are shade-grown undertanacovers for 24 days and stone ground to perfection.
After harvest duringichibancha(first flush), the leaves are steamed, dried astencha, and stone-milled on traditionalishi-usuto preserve aroma and fine particle size. No blending, additives, or coloring agents used.