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JapanMatchaPh

Matcha Asahi

Matcha Asahi

₱2,200.00
₱2,200.00 ₱2,200.00
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Introducing one of Japan’s rarest matcha Asahi, a cultivar that makes up less than 1% of total tea production in Japan. Known for its exceptional sweetness, refined umami, and velvety mouthfeel, Asahi is one of the most sought-after cultivars by tea masters and connoisseurs.

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This high-grade, single-origin matcha is made from 100% “Asahi” leaves. A rare and prized variety harvested just once a year during the first spring yield. Each leaf is carefully handpicked with dedication by our partner, Hiroaki Hasegawa, a 6th-generation farmer whose expertise ensures the highest quality.

✅ Shade-grown

✅ First harvest

✅ 100% Hand-Picked

✅ 100% Asahi cultivar

✅ Stone-milled in small batches

 

Ingredients: Green tea

Tasting Notes: Sweet peas, Light cream, and Deep Savory Umami

Cultivar: Asahi

Harvest: Handpicked, once yearly in early spring

Type : Premium Ceremonial Grade

Packaging: Silver Pouch and an Empty Tin Can.

Origin: Uji , Kyoto, Japan.

Recommended Use : Usucha(Thin),Koicha (Thick Tea)

Producer: Hiroaki Hasegawa

 

Evaluation - 27/30

Different Temperature Water Produces different Tasting Notes we use 80 degrees water. Please use as a simple guide.

(5 being the highest score)

Umami: 5/5

Creaminess: 4/5

Astringency: 5/5 (5 being the least astringent)

Bitterness: 5/5 (5 being the least bitter)

Texture: 4/5

Color: 4/5

 

How much does 30 grams of matcha make?

Usually 15-30 servings but depends on how strong you make matcha 1.5grams is the recommended serving per cup.

Low stock: 1 left
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About Hasegawa Ei Seichajyo

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Hasegawa-Ei Seichajyo, which operates "Chaho Yutoha," is a tencha tea farm that has been in business since the Edo period. We persist in tea cultivation using Uji's traditional “shaded cultivation” and “naturally managed tea farm” methods, which have become rare today. The tea we produce is tencha, the raw material for the finest matcha, grown in the rich soils of Rokujizo, Kohata in Uji, Kyoto. Carefully crafted from the soil in our tea farms, we bring you products prepared in our own tea factory, spanning six generations.

Customer Reviews

Based on 1 review
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n
nixmatchadays
sweet matcha

I prepared it as usucha, koicha, and a latte—and for me, it truly stands out as a koicha and latte. I also did a little taste comparison with Ummon, and Asahi definitely tastes like a sweeter version of it. It’s officially part of my top 6 matcha favorites, which I’ll be sharing soon!✨

🍀aroma: fresh grass, buttery, bit toasty
🍀texture: creamy, smooth, velvety

🍀⭐️koicha: rich umami, mellow vegetal notes, sweet, toasted undertones, touch of bitterness

🍀usucha: delicate umami, sweet, floral undertones, lingering aftertaste, pleasant astringency

🍀⭐️latte: mellow vegetal notes, natural sweetness, a touch of bitterness with a pleasant savory aftertaste, rich umami

🍀kinda reminded me of
as koicha: Kinrin
as usucha: Wako
as latte: Ummon

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