"Asa" (朝) means morning. It's the workhorse of the range — a blend of several selected Japanese gardens, composed by a tea master so that the flavor profile remains identical from one batch to another. For a café, this matters more than any other characteristic: the customer receives the same latte in February as in October.

The blend uses first and second flush leaves, shaded for 20 days. The second flush brings body and structure — exactly what is lost when delicate matcha comes into contact with milk or ice. The result is balanced: bright enough to be noticeable, robust enough not to disappear.

It works well whisked simply, but it shines in lattes, iced lattes, pastries, and smoothies. At the 1000g format, the cost per cup makes it the obvious choice for Horeca.

Specifications:
Origin: Japan
Cultivar: Tea Master Blend
Harvest: First and second flush
Shading: 20 days
Flavor profile: Full-bodied · balanced · versatile
Caffeine: 50–60 mg / serving — strong, energizing
Preparation: 1–2 g · 60–80 °C · 1–3 min

How to drink: matcha latte, iced latte, smoothie, pastry. And simply, if you want something smooth.

For whom: cafes, restaurants, and anyone who drinks daily matcha with milk.