Asahi Honzu Matcha 朝日抹茶
Asahi Honzu Matcha 朝日抹茶
Freshness in matcha is extremely important, over exposure to light and air can cause an impact on the flavor directly. We have asked our farmer to pack our small batch hand crafted matcha in packages of 20 grams. To preserved freshness of our matcha, we will be selling them in their original packaging, therefore we are only able to offer 1 size.
Origin: Uji, Japan
Harvest: Spring 2018
This unblended 100% Asahi Cultivar Matcha From Uji captivated our hearts upon the first sip. Asahi cultivar is reserved in Uji for its natural sweetness and shade of deep green. Typically Matchas are blended between 2 or more cultivars to achieve the best color, smell and taste. However, this incredible 100% Asahi cultivar is able to achieve all that on its own.
We hope you enjoy this exclusive tea as much as we did. Due to the purity and scarcity of this matcha, it is not common to be found outside of Japan (and quiet hard to get your hands on even in Japan), we recommend enjoying this for special occasions as a koicha.
Flavor Profile: Clean & vibrant sweetness, with a well rounded finish of umami.
Because Matcha is very finely ground, it’s more sensitive to heat, air and light than other teas are. It also has a shorter shelf life than whole-leaf teas do after you open it. For these reasons, we recommend storing Matcha in your refrigerator—this can help it stay fresh for longer. Also, it’s best to drink it as soon as possible.
Every tea is unique and can be brewed in different ways. The chart below is to be used suggestively as a guide for brewing this tea, we think it's a good place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
Here are two different ways to prepare Matcha:
Option 1 - Usucha (Thin Matcha)
Place 1 teaspoon (2-3 scoops of chashaku) of Matcha in a bowl or glass
Add 70ml of hot water or milk (heat it to 158ᵒF-176ᵒF/70ᵒC-80ᵒC)
Whisk or stir rapidly in a “W” or “M” shape until the tea is frothy.
Option 2 - Koicha (Thick Matcha)
Place 2 teaspoons (4-6 scoops of chashaku) of Matcha in a bowl or glass
Add 50ml of hot water (heat it to 158ᵒF-176ᵒF/70ᵒC-80ᵒC)
Knead or stir slowly to dissolve the Matcha. End result should resemble pudding texture.