Name: Matcha Powder Wholesale: Sample
Brand: Premium Health Japan
SKU: AAACC17642
Price: 9.00 AUD
Availability: InStock

Description
Flavour Notes
Key Features

A rare expression of Uji matcha, this ceremonial Asahi cultivar is harvested entirely by hand on a historic Edo-period tea estate in Kyoto.

As one of Japan’s least-produced cultivars — less than 0.3% of the country’s matcha — Asahi is prized for its refined smoothness, depth, and elegant sweetness.

Shade-grown for several weeks and processed into tencha using traditional methods, each leaf is selected at its peak during the first spring harvest. The tencha is then stone-milled in extremely small batches to preserve aroma, colour, and delicate compounds.

The result is a vividly green, exceptionally smooth ceremonial matcha with calm umami, creamy sweetness, and a long, elegant finish.

A rare cultivar crafted for those who appreciate quiet luxury and authentic Uji tea craftsmanship.

Colour: Deep emerald-green with excellent brightness.

Texture: Velvety, refined, and luxuriously smooth.

Aroma: Soft floral notes with hints of sweet grass and warm chestnut.

Taste: Rich umami balanced by natural sweetness, finishing clean with almost no bitterness.

Ideal For: Ceremonial usucha, special tea sessions, and matcha drinkers seeking a rare, elevated cultivar.

• 100% Asahi cultivar (single-origin, single-estate)

• Harvested entirely by hand

• First spring flush

• Shade-grown for several weeks

• Stone-milled at low temperature in Kyoto

• Less than 0.3% of Japan’s matcha production

• Historic Edo-period family tea estate

• Ceremonial grade

• Packed fresh in Kyoto in a 30g tin

• Limited annual release

A Rare and Revered Uji Cultivar

Among the cultivars grown in Uji, Asahi stands apart for its rarity and refinement. With fewer than a handful of farms cultivating it each year — and even fewer producing it at ceremonial grade — Asahi is regarded as one of Kyoto’s most elegant expressions of matcha.

This particular harvest comes from a historical Edo-period estate where tea has been grown for generations, using traditional techniques passed down through the family. Every leaf in this tin was picked by hand, ensuring only the softest, youngest spring leaves are selected.

Crafted Exclusively From Hand-Picked First Harvest Leaves

Hand-picking is a labour-intensive process that captures only the highest-quality leaves. Where machines take everything on the bush, hand-picking focuses on precision — selecting only the tender leaves needed for true ceremonial matcha.

The result is a tencha leaf with higher sweetness, deeper umami, and exceptionally smooth character.

Stone-Milled in Small Batches for Exceptional Quality

Asahi leaves are milled slowly on traditional stone mills to preserve aroma, colour, and amino acids. This controlled milling process produces the ultra-fine, silky texture that makes Asahi particularly well suited to ceremonial use.

Each batch is milled fresh in Kyoto, ensuring peak flavour and freshness.

A Cultivar with Distinctive Calmness and Clarity

Asahi is known for its elegant profile — calm, balanced, and layered — offering a different style of luxury compared to cultivars like Samidori or Okumidori.

Expect a vivid green bowl with refined umami, natural sweetness, and a serene, lingering finish.

Limited Annual Availability

Because Asahi makes up less than 0.3% of Japan’s matcha production, supply is extremely limited. Each spring harvest produces only a small amount, and once sold out, the next release will not be available until the following year.