Asahi Matcha - Micro-Terroir Uji

from $45.00

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Nori. Citrus. Mineral.

Pristine freshly-caught Uni. A decadent, rich, bold and self-assured Matcha grown on a highly renowned micro-terroir within Uji, Kyoto. 100% handpicked (Tezumi).

Stone-Milled: Fresh ground in Lawrenceville, NJ

Size:

10g 20g

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Nori. Citrus. Mineral.

Pristine freshly-caught Uni. A decadent, rich, bold and self-assured Matcha grown on a highly renowned micro-terroir within Uji, Kyoto. 100% handpicked (Tezumi).

Stone-Milled: Fresh ground in Lawrenceville, NJ

Nori. Citrus. Mineral.

Pristine freshly-caught Uni. A decadent, rich, bold and self-assured Matcha grown on a highly renowned micro-terroir within Uji, Kyoto. 100% handpicked (Tezumi).

Stone-Milled: Fresh ground in Lawrenceville, NJ

About this Matcha

Citrusy, sweet aroma. A gentle, calming green with good saturation and lighter tone. Stunningly rich and thick nori-forward Oi. Nori, nori, nori.

Mouth-filling, expanding tannins that reach every nook of one's mouth, filling it with pristine oceanic, not unlike fresh-caught Uni. Decadent, rich, bold and self-assured.

If one were to make the archetypical example of Ooika (the nori-like savoriness for exquisitely shaded teas), this Asahi cultivar would be it. Pointed, tannins around the edge of a bulbous, round, and fatty texture.

Long, lingering coating on the tongue - menthol on the lips, with spice in the throat. Complex, churning, and charming. Textbook. Well suited for the Japanese pallets.

Uji is the heart of Japanese Matcha, though very little Matcha is actually from Uji. Other regions import their tea into Uji where it is refined, thus gaining the name “Uji.” This Matcha is a rare exception: both grown and refined in Uji proper.

Immediately, you’ll notice that there are no real sourcing details. We’ve been specifically asked by the farmer to not include precise details that may lead one to discover the name of the producer. As a result, we can only say this Matcha is from some micro terror within Uji.
This begs the question, why provide this Matcha to our customers if we lack the precision details we know our customers expect? The answer is this: it’s phenomenal Matcha.
While we can’t specify the name, we can say this: according to Shimizuさん, a 10th-generation farmer in Uji, there are currently 7 or 8 families in all of Uji that still practice Honzu shading. This is the ancient shading style that uses Rice straw and bamboo.
There are many advantages to this style of shading (such as cooler growing temperatures), but it comes at a literal cost. These natural materials cannot be re-used from year to year, and require significantly more labor to set up and maintain. A number we’ve heard is 8x the labor costs over synthetic shading materials.
In any event, this Matcha was Honzu shaded and is one of those less-than-a-dozen that are still done. Ooika carries Matcha from many of these farmers, such as Sakata, Yamazaki, Tsuji, and Shimizu… so relatively few possibilities exist.
We hope you will enjoy this extraordinary Matcha as much as we did. We trust you will understand the farmer’s request for privacy!
To make a fresh and smooth bowl of Usucha or Koicha, follow our brewing instructions.
Long-term Storage: Store unopened Ooika Matcha in the refrigerator. Consume within 6 months.
Room-Temp Short-term Storage: Store opened Ooika Matcha in a cool, dark place away from sunlight. Consume within 3 months.
Refrigerator Short-term Storage: Opened Matcha can be stored in the refrigerator to help maintain freshness, however, the Matcha is at risk of condensation when cooler than ambient air. For this reason, if you choose to store an opened Matcha in the refrigerator, be sure to take the Matcha you need and then immediately place it back in the refrigerator to minimize exposure to the warm air.