Johnny Matcha

Matcha 21 Asahi

Sale price Price $52.00 Regular price Unit price per

CULTIVAR: 100% ASAHI

ORIGIN: UJI SHIRAKAWA, KYOTO, JAPAN

HARVEST: FIRST FLUSH, EARLY MAY 2021

RECOMMENDED USE: USUCHA | KOICHA

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The Farm:

The Farm that this matcha is from is unquestionably the most renowned tencha farm in all of Uji. The grower of this tea is a 5th generation tea Farmer and he is an absolute genius, he is the only living farmer to be awarded by the Emperor on three separate occasions! His matcha has some of the highest amino acid and L-Theanine levels on record! The producer of this tea takes extreme pride in his ability to bring out the best in each plant. A collection of his matcha is sent to national competitions as well as regional competitions each year in the Kansai area. His organic fertilizer is carefully chosen–giving twice as much in comparison to other tea farms–making it possible for his plants to produce an insane amount of umami. The depth of umami in tencha/matcha is dependent upon the amount of L-Theanine present. When shading the tea, this farmer intentionally blocks 95% of sunlight (10% greater than the standard rate of 85%) in order to preserve the L-Theanine and umami. During the first flush (which is the only time this farmer harvests), each leaf is handpicked by professional pickers. Very soon after harvest, the tea is brought to the tencha factory, where it will begin processing immediately to ensure peak freshness.

Asahi:

The buds are large yet narrow and have a vivid green color with sheen when shaded. For Asahi, hand picking works best. At harvest, it provides a medium yield. It doesn't do well with too much moisture in the soil, therefore precautions must be taken. This cultivar has a high level of cold weather resistance and a medium level of anthracnose resistance. It provides premium, vibrant green tea leaves when it's made into tencha. As a result, it produces superior matcha. Its flavor is well-rounded, and its scent is enticing.

What Is A Cultivar?

A cultivar, in the context of tea, is a natural or produced strain of the Camellia sinensis plant that has been selected for production based on features that set it apart from other strains.

How To Make

Ushucha:

Sift 2g (1 tsp) of matcha in a chawan (matcha bowl), add 65g (2.3oz) of hot water (175°F), whisk with a chasen (Japanese whisk) in a "W" motion until the matcha is smooth and has a fine foam.

Koicha:

Sift 4g of matcha in a chawan (matcha bowl), add 35g (1.23oz) of hot water (175°F), Whisk with a chasen (Japanese whisk) in a "W" motion at a controlled pace until the matcha is a paint-like consistency. (There shouldn't be any foam with koicha).