Harvest: May 2018
Rishi is lucky enough to be one of the few to whom Tsuji-san sells his matcha, which has been analyzed to have the highest amino acids scores and L-theanine content of any matcha in Japan and the world. Each cultivar gives us specific tasting notes. In Tsuji-san's Matcha Asahi, we experience a velvety mouthfeel with hints of macadamia nut and kombu. Tea bushes for premium matcha are harvested once per year. The farming technique is unique as it utilizes shading, and this focuses the plant's energy on the top, tender leaves. The intense shading forces the bushes to make their leaves fatter and greener, with increased chlorophyll to seek out the sun. In turn, this farming practice greatly enhances the nootropic and neuro-stimulating substances.
Velvety mouthfeel with hints of macadamia nut and kombu.
Japanese green tea.
Sift 1 tsp (2g) into a chawan.
Add 2.5 oz (75ml) water at 170°F
Use a chasen to whip into a smooth, rich foam.