Matcha Asahinoshiro by Ocha no Kanbayashi – 30g
Matcha Asahinoshiro by Ocha no Kanbayashi is a ceremonial matcha with a fresh and invigorating character, with a balanced, sweet and umami flavor and a lively and refreshing finish.
€ 46,00 VAT included
To best enjoy this matcha:
- Quantity: 2-3g of matcha.
- Water: 60-80ml at 70-80°C (or cold).
- Tools: bamboo whisk (chasen).
- Preparation: whisk the matcha vigorously with the water until you get a soft, smooth foam.
Type: ceremonial matcha
Name: Asahinoshiro (朝日の白, morning light )
Origin: Japan (Uji, Kyoto)
Producer: Ocha no Kanbayashi
Package: 30g
The Kanbayashi family, originally from a powerful clan in the Ayabe region, moved to Uji in 1558 (Eiroku era) and has since served both the imperial court and the shogunate, becoming official tea masters during the Edo period.
Today, led by Teruyo Kanbayashi-san, the company continues to honor the legacy of its ancestors, combining traditional and modern techniques to preserve the essence of tea, its taste, color, and aroma.
The Uji area, with its unique climate and terroir, is the ideal place for tea cultivation. Here, the monk Myōe began cultivating tea about 800 years ago, and since then Uji has become synonymous with the highest quality tea.
Ocha no Kanbayashi selects premium leaves from each field, highlighting the unique characteristics of each area, to create exceptional teas.
Additional information
Description
The Morning Light of Uji
Matcha “Asahinoshiro” (朝日の白) is a ceremonial matcha produced by the historic company Ocha no Kanbayashi from Uji (Kyoto). Its name, which means “morning light,” evokes the freshness and energy that define it.
This matcha has a well-balanced flavor, sweet and umami, with a lively and refreshing finish. Its delicately vegetal and floral notes recall the harmony of Uji’s tea fields, the cradle of Japanese tea tradition. Its velvety and silky texture and bright green foam make it the ideal matcha for those who want to combine an elegant aroma with an energy boost.
The company pays great attention to the quality of tea leaves: they source the finest raw materials from small local farmers and grind the tencha (dried shaded tea leaves) strictly with stone mills. This process is necessary to ensure a fine and uniform texture. Every sip is a unique sensory experience.
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