Tsuji San’s Matcha Asahi
Garden Direct Green Tea Powder
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Tsuji San’s Matcha Asahi
Tsuji San’s Matcha Asahi
Tsuji San’s Matcha Asahi

Kiyoharu Tsuji is the fifth-generation owner of the Tsujiki farm in the Shirakawa region of Uji, Kyoto.



Qty:

Silky, deep umami, vanilla cream,

rich mouthfeel with hints of

macadamia nut

About this tea

Kiyoharu Tsuji is the fifth-generation owner of the Tsujiki farm in the Shirakawa region of Uji, Kyoto. This area has an ancient history of tea production of more than 800 years and is where some of the top qualities of matcha and gyokuro are produced. Tsuji San has received various awards for his teas and is known as a master tea artist. His teas consistently have the highest amino acids scores and L-theanine contents of any matcha in Japan and the world. Tsuji San is one of the most awarded and highly regarded tea artisan farmers in all of Japan. Rishi is one of the few direct importers of his matcha allocations for North America. Tsuji San focuses on the farming and total processing of single origin and single cultivar selection. We don’t offer blends of his matcha. The Asahi cultivar characteristic is enriched and deep umami. Typically the Asahi from Tsuji San has nearly double the amino acid (richness scores) of any other matcha. This is due to Tsuji San’s unique organic and intense fertilization tactics as well as the core value of the cultivar and terroir synergy.

Ingredients

Green tea

Origin

Shirakawa, Uji, Kyoto, Japan


Caffeine Level

High

Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.

0 MG
100 MG
high
Preparation
  • Imperial
  • Metric
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

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Origin

Shirakawa

Uji, Kyoto, Japan

The small city of Uji is located on the southeast border of Kyoto and is renowned and widely considered to produce some of the best teas. The lower elevation tea gardens along the Uji River have warmer soil, which are favored when producing shade-grown teas like tencha and gyokuro.

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