2022 Second Place 76th National Competition Winning Matcha
Asahi No. 6002
Asahi #6002 Matcha placed 2nd out of 141 entries at the 76th National Competition held in Uji, Kyoto, on 26 Aug 2022, made by Tsuji Koki, a young 6th-generation farmer, and award-winning matcha producer. Only 180 cans can be made from the entire awarded production to be released in small, freshly ground batches every few months. Asahi #6002 represents the pinnacle of matcha production by perfectly cultivating a demanding varietal that requires constant attention, a high level of experience, and a little bit of luck and cooperation from nature to have perfect weather conditions. The pungent taste and aroma are clear and defined, resonating long after the last sip, and the fluorescent color of the brew is striking.
Shirakawa, Uji, Japan
Flavor and Aroma Profile:
Dark chocolate and peony fragrance, perfectly balanced taste of refreshing bitterness, umami, and a long floral aftertaste
10 x 2g for Usucha, 4 x 5g for Koicha
*Matcha of this quality is fully enjoyed in the most traditional and formal method, which is Koicha. Koicha, 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. It will be necessary to use a bamboo whisk
to prepare it.
5g of sifted matcha, 40ml of water at 85-90c
Start by ensuring all the matcha is submerged in the water, then gently whisk 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