Asahina no Yuki from Shizuoka 20g

Product description 

A jewel of Shizuoka, this matcha glows with a vivid green hue and a mellow, well-balanced flavor that makes it a delight for both seasoned tea lovers and newcomers. Its name, meaning “Snow of Asahina,” hints at its elegance and purity—an apt match for enjoying matcha in its truest form, whether as usucha (thin tea) or koicha (thick tea).

Origin

Asahina, Okabe‑cho, Shizuoka Prefecture, Japan

Manufacturer

This tea hails from Meiyo, a celebrated matcha producer nestled in Okabe-cho, Shizuoka Prefecture. Unlike many producers who struggle to keep up with growing demand, Meiyo ensures a steady, reliable supply of ceremonial-grade matcha.

They cultivate Tencha on their own farms.

Each leaf is hand-picked with care.

And then, in the old tradition, they use stone mills to slowly grind the leaves into a fine, velvety powder.

The result? An authentic matcha that is as dependable as it is delicious.

Aroma, taste & consistency

🟢 Body: Light and balanced.

🟢 Aroma: Bold and nutty the moment you open the tin, becoming even warmer and earthier once whisked, without drifting into floral territory.

🟢 Taste: Brilliant green, smooth on the tongue. It begins with a full, fragrant flavor, ending in a gentle dryness and faint bitterness that leaves the palate refreshed.

Best enjoyed as...

Whether whisked into pure usucha, enjoyed as a robust koicha, or swirled into milk (where it shines boldly yet elegantly), this matcha adapts beautifully.

Preparation instructions

How to Prepare -  A Tiny Ritual

Usucha (Thin tea)

Place 2g (1 tsp / 2 chashaku scoops) into a warmed tea bowl.

Add 70ml (2.4 fl oz) of 80°C (176°F) water.

Whisk briskly with a chasen (bamboo whisk) until frothy.

Koicha (Thick tea)

Place 4g (2 tsp / 4 chashaku scoops) into a warmed tea bowl.

Add 30ml (1 fl oz) of 80°C (176°F) water.

Knead gently with your chasen until smooth and lump-free.

Tips for perfection:

Always warm your tea bowl first - this coaxes out the freshest aroma.

Sift your matcha before whisking to avoid clumps (highly recommended).

Drink immediately after whisking - matcha grows more bitter as it cools.

Best enjoyed within 1 month of opening for peak freshness.

Other instructions

Storage: Treat it like a treasure

Matcha is delicate and loves a little extra care. To keep it vibrant and full of umami:

Store in the fridge or a cool, dark spot right after purchase.

Protect from heat, sunlight, air, and moisture.

Always use a dry scoop.

Keep the moisture pack, if present, inside the tin.

Enjoy within 1–2 months of opening for best flavor.

Storage guide:

Before Best-Before-Date (BBD): Cool, dry cupboard (<25°C) or fridge.

Close to BBD (≈2 weeks): Move to the freezer to preserve its greenness and umami.

After BBD: Safe to enjoy from the freezer for a few more months.

💡 PRO TIP: When you take it out of the freezer, use it quickly and pop it right back in - moisture is the enemy of umami.

Ingredients

Pure, simple, authentic

100% Premium Matcha green tea powder

No additives, no coloring - just nature’s finest.

Other notes

Does matcha “expire”?

Not really. Matcha doesn’t go bad in the way milk or bread does. Instead, it slowly loses its brightness and umami.

The “best before” date on the can simply marks when it will taste at its most vibrant. Shelf life depends on the producer, usually 6–10 months, but it may range from 3–12 months.

So, if you’re sipping matcha past its date, don’t worry - it may taste a little less lively, but it won’t do you any harm.