Asa Midori Matcha
For this Ceremonial Grade Matcha, the teamaster used the varieties Gokou and Yabukita. These tea bushes grow on the slopes and in the valleys around the city of Uji in Kyoto province. Kyoto, and Uji in particular, are known as the cradle of the Japanese tea art. Many famous teas, such as Matcha and Gyokuro, originate here.
Gokou is a excellent cultivar for making Matcha. It provides a deep green color and a lot Umami to the tea and it is also used in our top Matchas Amami and Kaori. Yabukita is Japans most famous tea cultivar. It is known for it’s freshness and is often used for Sencha. Our teamaster took advantage of this characteristic to give the matcha a certain twist.
To make Asa Midori Matcha, the tea leaves were shaded for three weeks using Tana before being harvested and then processed into Tencha. The Tencha is then finely ground in stone mills.The finished Matcha is then packaged under exclusion of oxygen and stored refrigerated until delivery.
The manufacturer recommends both Koicha and Usucha (thick and thin Matcha) for this Matcha. However, we tend to prefer Usucha because it brings out the Umami better in this tea.
Harvest date: 2023
Aroma: Aromatic with a lot umami
Terroir: Uji, Kyoto, Japan
Variety: Gokou and Yabukita
Preparation: approx. 2g Asa Midori Matcha per chawan, water temperature 60 – 70°C
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