Matcha Asahi
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Single-cultivar Matcha from Toyota, Aichi, Japan.
Asahi is one of the four cultivars in our Choan, and in this Matcha it is milled on its own. The farm usually uses Asahi as a part of its blends, so this single-cultivar lot is very small, and we received only 10 pouches of it.
The leaves were picked by hand from free-growing bushes (Shizen-shitate) in the first flush of 2026 and processed in a traditional brick tencha kiln. Asahi has the most umami and the fullest body of our hand-picked Matcha from Toyota, which makes it especially suitable for Koicha.
Origin: Toyota, Aichi, Japan
Cultivar: Asahi
Shading: approx. 40 days with Tana-shading
Harvest: 2026, first flush, hand-picked
Stone-Milled: on a Mikawa-style stone mill made from Okazaki Mikage granite. All our Matcha is freshly milled by order and is stored at 2°C once it arrives in Germany
Taste: Deep nori umami, a full and creamy body, almond, almost no bitterness and a long mineral finish
FAQ
| How fresh is this Matcha? | Our Matcha is milled in Japan in small batches close to order and stored at 2 °C from the moment it arrives in Germany. We ship from our gallery in Munich. |
| How should I store Matcha? | Unopened: cool, dark and dry, and the fridge is ideal. Once opened, keep the tin or pouch tightly closed and away from light, heat and moisture, and enjoy it within a few weeks for peak aroma. |
| How do I read the best-before date? | Japanese producers usually print the best-before date in the Japanese order YY.MM.DD (year.month.day): a package marked 27.02.05 is best before 5 February 2027. |
| How do I prepare it? | For Usucha: sift about 2 g, add 60–80 ml of water at around 80 °C and whisk in a rapid M motion until a fine foam forms. Product-specific ratios are in the description above. |
This matcha is made from the Asahi cultivar. Learn more in our guide to Japanese Matcha cultivars.
