Description
Rishi is lucky enough to be one of the few to whom Tsuji-san sells his matcha, which has been analyzed to have the highest amino acids scores and L-theanine content of any matcha in Japan and the world. Each cultivar gives us specific tasting notes. In Tsuji-san's Matcha Asahi, we experience a velvety mouthfeel with hints of macadamia nut and kombu. Tea bushes for premium matcha are harvested once per year. The farming technique is unique as it utilizes shading, and this focuses the plant's energy on the top, tender leaves. The intense shading forces the bushes to make their leaves fatter and greener, with increased chlorophyll to seek out the sun. In turn, this farming practice greatly enhances the nootropic and neuro-stimulating substances.
Origin: Uji-Shirakawa, Kyoto, Japan
Cultivar: Asahi
Elevation: 250m
Harvest: May 2018
Makers Spotlight: Tsuji-san's Matcha
Origin: Uji-Shirakawa, Kyoto, Japan
Cultivar: Asahi
Elevation: 250m
Harvest: May 2018
Makers Spotlight: Tsuji-san's Matcha
Origin
Uji-Shirakawa, Kyoto, Japan
Caffeine
Description
Rishi is lucky enough to be one of the few to whom Tsuji-san sells his matcha, which has been analyzed to have the highest amino acids scores and L-theanine content of any matcha in Japan and the world. Each cultivar gives us specific tasting notes. In Tsuji-san's Matcha Asahi, we experience a velvety mouthfeel with hints of macadamia nut and kombu. Tea bushes for premium matcha are harvested once per year. The farming technique is unique as it utilizes shading, and this focuses the plant's energy on the top, tender leaves. The intense shading forces the bushes to make their leaves fatter and greener, with increased chlorophyll to seek out the sun. In turn, this farming practice greatly enhances the nootropic and neuro-stimulating substances.
Origin: Uji-Shirakawa, Kyoto, Japan
Cultivar: Asahi
Elevation: 250m
Harvest: May 2018
Makers Spotlight: Tsuji-san's Matcha
Origin: Uji-Shirakawa, Kyoto, Japan
Cultivar: Asahi
Elevation: 250m
Harvest: May 2018
Makers Spotlight: Tsuji-san's Matcha
Tasting Notes
Velvety mouthfeel with hints of macadamia nut and kombu.
Ingredients
Japanese green tea.
Traditional Preparation
Sift 1 tsp (2g) into a chawan.
Add 2.5 oz (75ml) water at 170°F
Use a chasen to whip into a smooth, rich foam.
Add 2.5 oz (75ml) water at 170°F
Use a chasen to whip into a smooth, rich foam.
Reviews
Reviews
First Experience
As a newbie to Matcha, I purchased this tea out of curiosity, not knowing what to expect. However, in
...
my heart of hearts I thought it would taste like grass. What a delightful surprise! I agree that it is velvety, but can't exactly name the beautiful taste. Even though it is expensive, you owe it to yourself to have this on hand when you need a healthy pick-me-up.
Mary
Different
I'm a huge fan of Rishi; everything they make is top quality. This matcha has an unusual flavor that
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isn't my favorite. It's kind of earthy or something; difficult to describe. I prefer the Teahouse, which is more your traditional super green color and flavor. Others may really like this one.
Frederick
Velvety mouthfeel with hints of macadamia nut and kombu.
30g
$68.00
Out of stock
Invigorating flavor with a pure emerald hue and hints of spruce.
30g
$64.00
Unctuous aroma with silken, creamy mouthfeel and savory umami reminiscent of uni.
30g
$60.00
Out of stock