Combining Asahi’s unique flavours with a soft and silky mouthfeel, this tea perfectly presents the gentle elegance of this famous cultivar.
Uji City (宇治市) in Kyoto has long been at the centre of Japanese tea and has been famed for its high-quality matcha production for centuries, dating back to the 12th century. The shading method used to produce modern matcha (c. 16th century) along with sencha (1737) and gyokuro itself (1835) were all invented by Uji farmers looking to push the boundaries of tea quality. Though the name Ujicha remains associated with high-grade tea, most tea branded as Ujicha is produced in the neighbouring towns of Ujitawara, Minamiyamashiro, Kizugawa, Kyōtanabe, and primarily Wazuka. While Ujicha is mostly made from tea produced in these areas (which are all in Kyoto Prefecture) somtimes tea from neighbouring prefectures such as Mie is included.
Cultivar: Asahi
Region: Uji, Kyoto
Producer: Rishouen
Harvested: May, 2024
Picking: Hand-picked
Brewing Instructions
Tea/Water Ratio
1.5-2g (2 tea scoops)
60ml (2oz) of water
Water Temperature
70º C (158ºF)
Whisking
20 seconds
Meet the Producer
Rishouen (利招園)
Cultivar: Asahi