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Asahi Ceremonial Matcha — Uji, Japan | Monthly Subscription
The finest matcha begins before the harvest.
Shade-cultivated from the Asahi cultivar in Uji, Japan — the birthplace of ceremonial matcha — Plentea’s USDA Certified Organic matcha is grown by a single family, ten generations deep. Slow-grown to concentrate sweetness and umami. Stone-ground to order. Never blended.
L-theanine, matcha’s native amino acid, produces a sustained and grounded clarity — the quality that has made Uji matcha a daily practice for centuries.
Monthly. At your door.
40g. USDA Certified Organic. Ceremonial grade. Single origin, Single cultivar, Uji Japan.
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Details
— 40g per pouch
— USDA Certified Organic
— Ceremonial grade, single origin
— Asahi cultivar, Uji Japan
Storage
Keep refrigerated after opening. Consume within 4-6 weeks for peak flavor and color. Store away from light, moisture, and strong odors.
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Keep refrigerated after opening. Consume within 4-6 weeks for peak flavor and color. Store away from light, moisture, and strong odors.
Ceremonial Grade Matcha
Ceremonial grade is the highest distinction in matcha — reserved for the youngest leaves, shaded longest, and stone-ground fine enough to be whisked with water alone. Nothing added. Nothing to mask.
Ten generations. One family. One field, tended without interruption.
Shade-cultivated from the Asahi cultivar. Stone-ground to order. Never blended.
Poured by invitation only at Casa Cipriani, 1 Hotels, Hotel Barrière Fouquet’s, and a small circle of luxury properties worldwide that share our standard for purity.
What patience concentrates cannot be replicated by any shortcut. The result is a stillness you can taste: clarity without edge, energy without urgency.
Some things cannot be rushed. This is one of them.
Notes on wellness
Caffeine without the jitters
Shade concentrates more than color. In the weeks before harvest, it deepens the leaf’s chlorophyll and draws out theanine — the compound behind matcha’s singular calm.
The result is a different kind of energy: steady, clear, without the rise and fall of coffee. Not a substitute for your morning ritual. A refinement of it.
From leaf to powder, our matcha is 100% traceable and cultivated by a 7th generation family of tea masters. Subscribe to learn more.
Exposure to sunlight decreases this component and increases catechins causing the leaf to become more astringent and bitter. In general, tea leaves that have more umami are considered higher in grade, this is why we chose the highest grade: Ceremonial Grade Matcha.
Only the topmost, youngest pair of leaves on the very top of the tea plants are handpicked to produce premium matcha in a laborious method called Niyou Tsumi (two leaf picking), making it electric green in color. Once handpicked, they are de-stemmed, de-veined and then steamed to preserve the color and nutrients, and to stop the enzymatic action within the leaves, then thoroughly dried with heated blowers. Before it even gets to powder, matcha is sorted for grade (with the youngest, greenest, most tender leaves earning the highest marks) which is ours! The leaves that make it through the rigorous process of destemming and deveining are called tencha and of course the quality of tencha varies widely.
As a powerful superfood, matcha enhances the body’s resilience to stress by improving cell-mediated immunity. It also possesses potent antioxidant properties that help protect against cellular damage caused by free radicals.
Matcha is rich in vitamin a,c,e,k and our hero amino acid, l-theanine - which will keep you caffeinated without the jitters.
What's so special about L'theanine? well it increases the brains alpha frequency and produces relaxing effects by raising serotonin, GABA, and dopamine levels. So more energy, less jitters.
Complimentary sieve with your monthly subscription. Our compact sifter fits over just about every bowl or cup. We also include a sustainable bag so that it’s easy for you to travel with your teaware.
Simply place the sieve over your bowl or cup and with the back of your bamboo scooper (chashaku) begin to sift the powder breaking up any clumps.
It’s quite common to find small clumps have formed in your matcha powder tin. Natural static electricity, moisture, and the powder’s own weight when it is left to sit for long periods of time may case clumps.
These clumps truly make it difficult for your matcha to be whisked properly and the taste smooth.
Takes 2 seconds, we promise.