CEREMONIAL MATCHA "ASAHI NO HIKARI"
"LIGHT OF THE MORNING SUN"
POWDERED GREEN TEA
★ ORGANIC FARMING
Uji, Kyoto, Japan
Crafted in Uji, Kyoto, this ceremonial tea is made exclusively from the rare Asahi cultivar. It reveals an exceptionally smooth, deep, and balanced umami taste that reflects the harmony and precision of Japanese tea craftsmanship. MORE
40 g vacuum tin
AROMA
Bakery, nutty
TASTE
Umami, creamy
CULTIVAR: Asahi
HARVEST: 2024
PRODUCTION: 2025
POWDERED GREEN TEA
★ ORGANIC FARMING
Uji, Kyoto, Japan
Crafted in Uji, Kyoto, this ceremonial tea is made exclusively from the rare Asahi cultivar. It reveals an exceptionally smooth, deep, and balanced umami taste that reflects the harmony and precision of Japanese tea craftsmanship. MORE
40 g vacuum tin
AROMA
Bakery, nutty
TASTE
Umami, creamy
CULTIVAR: Asahi
HARVEST: 2024
PRODUCTION: 2025
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive health benefits. Green tea is rich in bioactive compounds and supports physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Since the entire leaf is powdered, Matcha retains a high concentration of vitamins, minerals, and antioxidants, particularly catechins, effectively combat free radicals. Matcha holds a record for its caffeine content compared to other teas. While it contains approximately 70 mg of caffeine per 8 oz (compared to around 30-50 mg in a regular cup of green tea), it also has L-theanine. This amino acid promotes relaxation and counters the jitters often associated with caffeine. This combination can provide a sustained and balanced energy boost.
Since the entire leaf is powdered, Matcha retains a high concentration of vitamins, minerals, and antioxidants, particularly catechins, effectively combat free radicals. Matcha holds a record for its caffeine content compared to other teas. While it contains approximately 70 mg of caffeine per 8 oz (compared to around 30-50 mg in a regular cup of green tea), it also has L-theanine. This amino acid promotes relaxation and counters the jitters often associated with caffeine. This combination can provide a sustained and balanced energy boost.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SHADED TEA
Shaded tea, such as Gyokuro, Kabusecha, and Matcha, is grown under cover for 1–3 weeks before harvest to reduce sunlight exposure. This deliberate light deprivation slows photosynthesis, leading to higher concentrations of L-theanine and chlorophyll while lowering bitter catechins. The result is a vibrant green tea with a rich umami flavor, smooth sweetness, and a soft, rounded mouthfeel. Aromas often include marine, vegetal, and nutty notes. In terms of wellness, shaded teas are valued for their high L-theanine content, which promotes relaxation without drowsiness, supports mental clarity, and balances the stimulating effects of caffeine. Rich in antioxidants and amino acids, shaded tea is a sensory and functional experience, nourishing the body and mind.
CEREMONIAL GRADE
“Ceremonial grade” refers to the highest quality matcha, explicitly crafted for traditional tea ceremonies. Made from the youngest, most tender shade-grown leaves, usually the top two buds, this matcha is stone-ground into an ultra-fine powder and never blended with stems or veins, ensuring exceptional smoothness and balance. Its vibrant emerald color, rich umami taste, and naturally creamy, mellow texture without bitterness distinguish it. The aroma is delicate and vegetal, often with subtle notes of steamed greens, sweet grains, or seaweed. High in L-theanine and antioxidants, it offers calm alertness and a meditative quality, embodying the spirit of chanoyu—the Japanese way of tea.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
Shaded tea, such as Gyokuro, Kabusecha, and Matcha, is grown under cover for 1–3 weeks before harvest to reduce sunlight exposure. This deliberate light deprivation slows photosynthesis, leading to higher concentrations of L-theanine and chlorophyll while lowering bitter catechins. The result is a vibrant green tea with a rich umami flavor, smooth sweetness, and a soft, rounded mouthfeel. Aromas often include marine, vegetal, and nutty notes. In terms of wellness, shaded teas are valued for their high L-theanine content, which promotes relaxation without drowsiness, supports mental clarity, and balances the stimulating effects of caffeine. Rich in antioxidants and amino acids, shaded tea is a sensory and functional experience, nourishing the body and mind.
CEREMONIAL GRADE
“Ceremonial grade” refers to the highest quality matcha, explicitly crafted for traditional tea ceremonies. Made from the youngest, most tender shade-grown leaves, usually the top two buds, this matcha is stone-ground into an ultra-fine powder and never blended with stems or veins, ensuring exceptional smoothness and balance. Its vibrant emerald color, rich umami taste, and naturally creamy, mellow texture without bitterness distinguish it. The aroma is delicate and vegetal, often with subtle notes of steamed greens, sweet grains, or seaweed. High in L-theanine and antioxidants, it offers calm alertness and a meditative quality, embodying the spirit of chanoyu—the Japanese way of tea.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
EASTERN (CHANOYU) ★
Temperature: 75-85 °CAmount: 2 chasaku (1 teaspoon) in 70 ml of water
In the tea ceremony, Matcha is prepared by whisking this vibrant green powder with hot water, creating a foamy, frothy beverage. The whisk, traditionally made of bamboo and called a chasen, is used to mix the powder and water, incorporating air to enhance the texture. This process emphasizes not just the flavor but also the aesthetic quality of the drink, which is a central aspect of Chanoyu.
Learn more about TEA BREWING METHODS
Teaware: chawan (bowl) and chasaku (a special bamboo whisk)
Material: glazed clay, porcelain
Material: glazed clay, porcelain
Learn more ABOUT TEAWARE
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. It is recommended to store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures. After opening, it is recommended to use it within 1-2 months.
*The producer packs our matcha in a semi-automatic filling can (Tin Screw Can) with an Oxygen absorber inside.
BEST BEFORE: 1 year since production date!
*The producer packs our matcha in a semi-automatic filling can (Tin Screw Can) with an Oxygen absorber inside.
BEST BEFORE: 1 year since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Matcha is a finely ground powder made from high-quality green tea leaves. It is an important part of the traditional Japanese tea ceremony known as Chanoyu (or "the way of tea"). Matcha is crafted from the youngest tea leaves harvested during the first flush in late April to early May. These tender leaves are shaded from sunlight for several weeks before harvest, which boosts chlorophyll levels and enhances the tea's vibrant green color while developing its sweet, umami flavor profile. Only the finest of these leaves, tencha, are selected for producing Matcha.
Young leaves are hand-picked to ensure quality, a laborious process done with great care. The leaves are steamed immediately after harvesting to stop oxidation and preserve their green color and nutritional properties. After steaming, the leaves are dried and sorted to remove stems and veins. The dried leaves are then ground into a fine powder using traditional stone mills, a slow process that requires precision to avoid overheating the leaves, which can affect quality.
The resulting tea is celebrated for its creamy texture and flavor profile that balances sweetness with a fresh, grassy taste. High-quality Matcha has a delicate, rich flavor due to the shading process, enhancing its umami component. This unique combination of texture and flavor makes Matcha a distinctive drinking experience. In the Japanese tea ceremony, Matcha symbolizes harmony, respect, purity, and tranquility, aligning with the underlying principles of Chanoyu. The ritual of preparing and serving tea creates a mindful space for reflection and connection with others. Each movement and action in the ceremony reflects careful thought, embodying a deep respect for nature and the craftsmanship behind the tea.
We are honored to introduce you to our Ceremonial Grade Matcha to make your tea experience an inspiring journey!
ORIGIN
Uji, located in Kyoto Prefecture, is considered the birthplace and spiritual heart of Japanese matcha culture. The region’s unique microclimate, with misty mornings, soft sunlight, and nutrient-rich soil along the Uji River, creates ideal conditions for growing shaded tea of exceptional quality. For centuries, Uji has been synonymous with refinement, precision, and harmony in tea cultivation, where traditional hand-picking, shading, and stone-milling techniques have been preserved and perfected. The balance between fertile soil, clean water, and skilled craftsmanship gives Uji matcha its characteristic depth, sweetness, and clarity.
ORGANOLEPTIC
Matcha made from the Asahi cultivar is known for its remarkable smoothness and naturally sweet, umami-rich flavor. The aroma is elegant and creamy, with subtle notes of fresh grains, steamed greens, and white chocolate. On the palate, it feels dense yet harmonious — full-bodied but never overpowering — leaving a long, velvety aftertaste that gently lingers. The texture is fine and silky, with no bitterness, revealing perfect balance and purity typical of top-grade ceremonial matcha from Uji.
ASAHI NO HIKARI – “Light of the Morning Sun”
Inspired by the name of the cultivar itself, Asahi, meaning “morning sun,” this name reflects purity, renewal, and the gentle brightness found in the flavor and spirit of this refined Uji matcha.
Matcha is a finely ground powder made from high-quality green tea leaves. It is an important part of the traditional Japanese tea ceremony known as Chanoyu (or "the way of tea"). Matcha is crafted from the youngest tea leaves harvested during the first flush in late April to early May. These tender leaves are shaded from sunlight for several weeks before harvest, which boosts chlorophyll levels and enhances the tea's vibrant green color while developing its sweet, umami flavor profile. Only the finest of these leaves, tencha, are selected for producing Matcha.
Young leaves are hand-picked to ensure quality, a laborious process done with great care. The leaves are steamed immediately after harvesting to stop oxidation and preserve their green color and nutritional properties. After steaming, the leaves are dried and sorted to remove stems and veins. The dried leaves are then ground into a fine powder using traditional stone mills, a slow process that requires precision to avoid overheating the leaves, which can affect quality.
The resulting tea is celebrated for its creamy texture and flavor profile that balances sweetness with a fresh, grassy taste. High-quality Matcha has a delicate, rich flavor due to the shading process, enhancing its umami component. This unique combination of texture and flavor makes Matcha a distinctive drinking experience. In the Japanese tea ceremony, Matcha symbolizes harmony, respect, purity, and tranquility, aligning with the underlying principles of Chanoyu. The ritual of preparing and serving tea creates a mindful space for reflection and connection with others. Each movement and action in the ceremony reflects careful thought, embodying a deep respect for nature and the craftsmanship behind the tea.
We are honored to introduce you to our Ceremonial Grade Matcha to make your tea experience an inspiring journey!
ORIGIN
Uji, located in Kyoto Prefecture, is considered the birthplace and spiritual heart of Japanese matcha culture. The region’s unique microclimate, with misty mornings, soft sunlight, and nutrient-rich soil along the Uji River, creates ideal conditions for growing shaded tea of exceptional quality. For centuries, Uji has been synonymous with refinement, precision, and harmony in tea cultivation, where traditional hand-picking, shading, and stone-milling techniques have been preserved and perfected. The balance between fertile soil, clean water, and skilled craftsmanship gives Uji matcha its characteristic depth, sweetness, and clarity.
ORGANOLEPTIC
Matcha made from the Asahi cultivar is known for its remarkable smoothness and naturally sweet, umami-rich flavor. The aroma is elegant and creamy, with subtle notes of fresh grains, steamed greens, and white chocolate. On the palate, it feels dense yet harmonious — full-bodied but never overpowering — leaving a long, velvety aftertaste that gently lingers. The texture is fine and silky, with no bitterness, revealing perfect balance and purity typical of top-grade ceremonial matcha from Uji.
ASAHI NO HIKARI – “Light of the Morning Sun”
Inspired by the name of the cultivar itself, Asahi, meaning “morning sun,” this name reflects purity, renewal, and the gentle brightness found in the flavor and spirit of this refined Uji matcha.
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