Tea story
Deep in the misty hills of Wazuka, Kyoto, a region renowned for its centuries-old tea cultivation, the Asahi cultivar flourishes under meticulous care. The village of Wazuka, with its rolling tea fields and mineral-rich soil, has been a cradle of Japanese tea craftsmanship for over 800 years. The Asahi cultivar, meaning "morning sun" in Japanese, was selected for its extraordinary ability to produce intensely green, umami-rich matcha, making it a favorite among Kyoto’s most skilled tea artisans.
This matcha is crafted using the traditional canopy shading method, where the tea plants are covered for four weeks before harvest. This shading intensifies the chlorophyll and amino acid content, ensuring a luxuriously creamy texture and deep, lingering umami. Once hand-picked, the leaves are carefully steamed, dried, and deveined into tencha, before being stone-ground into a fine, velvety powder using centuries-old granite mills.
Highly regarded in Japanese tea ceremonies, Matcha Wazuka no Asahi is ideal for both usucha (thin tea) and koicha (thick tea), thanks to its naturally sweet profile and exceptionally smooth body. Whether whisked into a frothy bowl or incorporated into modern matcha-inspired creations, this tea delivers a taste of Kyoto’s finest terroir.
