CeremonialAsahi 6007
Ceremonial, sourced from Uji, Asahi cultivar
$285.00 (20g)
~$14.25 per gram
Grade
Ceremonial
Cultivar
Asahi
Region
Uji
Price in context
At $14.25 per gram, it costs more than 99% of the other 969 matchas in the database with a confirmed price and size. Among the 353 Uji matchas with a confirmed price, the median is $1.28 per gram, and this one is roughly 11.1× the regional median. Among TeaDealers' 5 matchas with a confirmed price, this is its most expensive per gram.
Compared across 970 products with a confirmed price and size, with yen, pound and euro prices converted to dollars. See how Uji compares · How we research
Sourcing
Uji, Japan
View the full sourcing map →Tasting notes
Dark chocolate and peony fragrance, deep umami, refreshing bitterness, and a long floral aftertaste
Composition
L-theanine
24.31 mg/g
Ceremonial-grade published estimate — Goto et al., upper-grade matcha samples, Tea Research Report No.80:23-28 (1994)
EGCG
59.3 mg/g
Ceremonial-grade published estimate — Goto et al., upper-grade matcha samples, Tea Research Report No.83:21-28 (1996)
Pricing as disclosed
Full details
Everything disclosed on the product page (16 fields)▾
- Price Usd
- 285
- Net Weight
- 20g (0.71oz) per unit
- Servings
- 4 x 5g for Koicha
- Quantity Secured By Retailer
- 3.5 kg total (approximately 180+ cans) - exclusive lot
- Format
- Exclusive, completely unblended and pure (100% Asahi cultivar)
- Cultivar
- 100% Asahi (single cultivar, unblended)
- Farmer
- Yoshitsugu Furukawa, sixth-generation tea farmer
- Region Farm
- Gokasho, Uji, Kyoto, Japan
- Competition Award
- 79th National Competition (Zenkoku Cha Kyoushinkai), Seventh Place Award, Tencha category (competition code 6007), judged July 2025 in Nara, 100 entries in Tencha category
- Competition Context
- Furukawa reportedly secured 1st, 2nd, and 7th places in the top ten of the competition; note says '2nd place lost by only 81 yen' in bidding
- Cultivation Method
- Traditional shading technique called honzu/ooishita cultivation - hand-built structures of reeds and rice straw block sunlight, increasing amino acids (theanine, umami) while limiting bitterness
- Tasting Notes
- Dark chocolate and peony fragrance, deep umami, refreshing bitterness, and a long floral aftertaste
- Recommended Preparation Style
- Koicha (thick tea) - traditional and formal preparation using twice as much matcha and half as much water, resulting in a dense, deep green paste with no foam
- Brewing Instructions Koicha
- 5g sifted matcha; 40 ml water at 195°F; preheat bowl, sift matcha, add water, whisk gently with short strokes until thickened with consistent texture; consume immediately while warm; requires bamboo whisk (chasen)
- Grade
- Competition-grade tencha/matcha (implied ceremonial/koicha grade based on competition placement and koicha-style serving)
- Shipping
- Calculated at checkout
Research notes
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