Matcha Asahi
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Matcha Asahi
Known for the highest richness score of all Uji matcha, this highly sought after single cultivar Asahi matcha was grown by the award-winning Uji tea farmer, Kikuoka-san. This micro-lot has a deep and rich umami aromatic profile that is elegant and highly sought after.
The Asahi cultivar was selected from a native variety of tea in Uji by Jinnojo Hirano in 1954. The aroma of early harvested Asahi varieties is very elegant and sought after.
It is often ranked among the top varieties in the Uji tea auction and is one of the best cultivars for matcha in terms of its bright color, fragrance and umami strength. Year after year, the Asahi cultivar has the highest richness score of all Uji matcha and is known for its supreme levels of amino acids when compared to other cultivars grown for matcha production.
This nine-kilogram micro-lot of pure strain Asahi was grown by the award-winning Uji based tea farmer, Kikuoka-san. It has a freshness that’s lively and airy on the palate, while its aftertaste and resonance is very deep and richly umami.
It is often ranked among the top varieties in the Uji tea auction and is one of the best cultivars for matcha in terms of its bright color, fragrance and umami strength. Year after year, the Asahi cultivar has the highest richness score of all Uji matcha and is known for its supreme levels of amino acids when compared to other cultivars grown for matcha production.
This nine-kilogram micro-lot of pure strain Asahi was grown by the award-winning Uji based tea farmer, Kikuoka-san. It has a freshness that’s lively and airy on the palate, while its aftertaste and resonance is very deep and richly umami.
Cultivar
Asahi
Harvest
April 25th, 2026
Elevation
15 meters
- Imperial
- Metric
Whisk 15 sec
Traditional Preparation
Sift 1 tsp (2g) into a chawan.
Add 2.5 oz (75mL) water at 170°F (75°C).
Use a chasen to whip into a smooth, rich foam.
Joyo, Kyoto, Japan
Kyoto, Japan
Green tea