78th National Competition Second Place Awarded Matcha Asahi No. 6002
Shogo Yamazaki is a fourth-generation tea farmer in Uji City. His precise cultivation techniques on one hectare of land yielded his award-winning competition, tencha. He adheres strictly to traditional methods, using rice straw and reed screens to shade the tea plants, a practice that has become more challenging as rice farming declines and environmental factors affect the growth. Each year, he carefully sources new straw and reed to maintain the quality of his tea. With many accolades, including top honors from Uji, Regional and National Competitions dating back to 2005, Shogo Yamazaki is revered as one of Japan's top matcha producers. We are excited to win this small selection of 3.5kgs (>180 cans) and exclusively offer it completely unblended and pure.
*The final numbers for the national competition are always the same, where 6 represents the Tencha category (Kabuse is 4, Gyokuro is 5, etc), and the next three digits represent the awarded placing. The original entry number submitted into the competition was #6102 and judged in July 2024 with a total of 108 entries for this category.
Origin:
Uji, Japan
Cultivar:
100% Asahi
Flavor and Aroma Profile:
Dark chocolate and peony fragrance, perfectly balanced taste of refreshing bitterness, umami, and a long floral aftertaste
Servings:
4 x 5g for Koicha
Net weight:
20g (0.71oz)
*Matcha of this quality is fully enjoyed in the most traditional and formal method, Koicha. Koicha, or thick tea, uses twice the amount of matcha and half the amount of water, resulting in a dense paste that is deep green and without any foam at all. A bamboo whisk will be necessary to prepare it.
5g of sifted matcha, 40ml of water at 195F
Preheat the bowl, sift the matcha in, and add the hot water. With the Chasen, start by submerging all the matcha in the water. Then, gently whisk/fold the liquid until it thickens and becomes consistent. Move quickly but use short strokes, and enjoy while still warm.
Watch Koicha Making Video
Here is a short guide on how to make the perfect bowl of matcha
