Asahi from Kyoto

Richness and delicacy do not often coexist. This matcha achieves both, revealing a character that is deeply elegant and remarkably composed. Equally rewarding as usucha or koicha, it allows its refined character to be appreciated across both preparations.

Upon opening, a pleasant green aroma reminiscent of fresh asparagus is accompanied by the gentle sweetness of chestnut. Once whisked, the aroma becomes rounder and softer, revealing delicate chestnut notes that lend warmth to the tea. On the palate, its remarkably smooth mouthfeel is quietly rich, coating your mouth with a silky texture almost like melted butter.

This matcha comes from Wazuka, Kyoto, one of the principal growing regions for Uji tea. Asahi is a cultivar selected from the native Uji tea population and has long been regarded as one of the finest cultivars for tencha production, making it a trusted choice for many competition-grade teas. Discover more about the story behind this matcha in our journal.