The asahi cultivar was developed in Kyoto and is well known for providing leaves that create the highest grade of matcha. However, the cultivar is also notoriously difficult to grow, and so does not always produce very high quality especially when cultivating without use of pesticides or chemical fertilizers. 

Uses 100 % Wazuka (Kyoto) grown tea. No artificial coloring, preservative, or chemical additives.

To discover a little bit more about Matcha Grades, please refer Yunomi Matcha Grades.

Product Info

• Ingredients: Green Tea
  
• Cultivar: Asahi
• Notes: Grown without pesticides but not certified organic
• Producer: Azuma Tea Garden
• Type: Family-operated tea garden
• Location: Wazuka Village, Kyoto, Japan
• Wholesale: Available for private labeling

About the Azuma Tea Garden

Azuma Tea Garden is a family-owned tea farm specializing in matcha products: They are tencha farmers, cultivating leaves that are shaded then processed in the family's factory: steamed, dried without rolling, and refined into even flakes for grinding. These tencha leaves are then, ground into matcha tea powder in the family's new factory that includes both stone mill grinders and a jet air pulverization machine for large scale culinary matcha production. The processing factory for tencha and sencha were once part of a large cooperative, but the family is the only remaining member of the cooperative. Azuma Teruko, originally from China, married into the family after visiting the village and falling in love with her husband. She is now face of the farm, and is helping to convert tea fields from relatives and retiring farmer friends into organic cultivation.

Matcha usage, storage, and quality preservation

Storing in a cool, dry location away from sunlight (25C/75F degrees or lower, constant temperature environment) in the resealable container should keep the matcha at optimum quality for 1-2 months. The more frequently you open the bag to use your matcha, the faster quality will degrade, but you’ll also be consuming it faster as well. After 1-2 months, the matcha will begin to degrade gradually in color and aroma first, and flavor later.

We don’t recommend storing in the refrigerator unless you are experienced in storing matcha. Odors from other foods in the refrigerator may seep in and contaminate the matcha, and condensation when removing the bag from storage may damage the matcha.