฿7,990.00

Embark on a journey into the world of matcha with Matchaology. Dive deep into the history, cultivars, production, quality assessment, and distinguishing features of matcha. From classic Koicha and Usucha to modern favorites like matcha lattes, cold whisks, and unique matcha concoctions, this course covers it all. Master the art of matcha and elevate your matcha and beverage game with Matchaology.

฿485.00

Asatsuyu - Single Cultivar Sencha from Uji, Kyoto by Shogyokuen

Asatsuyu is a single-cultivar sencha from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. Named after the Japanese word for 'morning dew,' Asatsuyu is one of Japan's most distinctive and prized tea cultivars - naturally sweet, unusually smooth, and noticeably low in astringency. It is the sencha for people who think they don't like sencha, and the one that experienced green tea drinkers return to consistently.

About Asatsuyu

Asatsuyu is part of our Japanese Sencha collection and is produced exclusively from the Asatsuyu cultivar - a natural mutation variety valued for its exceptional natural sweetness, high L-theanine content, and very low catechin levels.

Low catechins mean very low astringency. High L-theanine means pronounced sweetness and umami. The result is a sencha that is dramatically smoother and rounder than typical Japanese green teas - closer in character to a shaded gyokuro than a standard full-sun sencha, but produced without shading and at a significantly lower price point.

At Shogyokuen's production level - sourced from Uji and refined by master blender Hiroshi Kobayashi - Asatsuyu shows the cultivar at close to its full potential.

Taste Profile

Liquor: Clear, bright golden-green
Mouthfeel: Smooth, round
Finish: Medium, naturally sweet
Umami: Pronounced
Astringency: Very low

Flavor Notes

Asatsuyu brews a clear, bright golden-green liquor with a smooth, round body and a medium, naturally sweet finish. Pronounced umami arrives gently - deeper and more sustained than most sencha at this price. Fresh green sweetness defines the character: clean, soft, and slightly floral in suggestion, without the sharp grassy edge of standard cultivars. Very low astringency means the finish is gentle and long, settling into a natural sweetness that lingers without bitterness. A cup that rewards slowing down.

How to Brew Asatsuyu

Recommended brewing parameters:
- Leaf: 4-5g per 150ml
- Water temperature: 65-70°C
- Steeping time: 60-90 seconds
- Infusions: 2-3

Use slightly cooler water than standard sencha to preserve Asatsuyu's natural sweetness and prevent the minimal astringency from developing. Pour fully after each infusion. For cold brew, use 8-10g per 500ml of cold water and steep in the fridge for 6-8 hours - cold brewing suits Asatsuyu particularly well, producing a genuinely sweet, smooth cup with zero bitterness.

Equipment: A kyusu (Japanese side-handle teapot) produces the best results. A gaiwan or infuser teapot also work well.

฿300.00

10% Discount in EVERY purchase up to 4.XX kg on all matcha, tea, and tea ware...

฿600.00

15% discount on every purchase up to 10kg all matcha, tea, tea ware