Regional Collection
Where morning mist, mountain water, and seven centuries of mastery converge.
Since the Muromachi period, Asahina has stood among Japan's three greatest gyokuro regions. Tea farmers here have preserved techniques that cannot be replicated at scale — hand-woven straw shading mats called komo, applied for twenty days before the May first-flush harvest.
Fujieda City carries its own deep history — from settlements over 10,000 years old to its Edo-period role as a Tokaido post town, and later as Shizuoka's great tea trading hub.
Morning fog rises through the Asahina hills, creating the ideal humidity and diffused light for shaded cultivation.
Hand-woven straw komo — not plastic nets — shade the tea plants for twenty days. A method too labor-intensive for mass production.
Harvested once a year in May. Each season brings subtle variations in flavor, shaped by air, humidity, and light.
Growers who refuse to compromise tradition for efficiency. ICHI shares not only their leaves, but their philosophy.
Head-tracked, glasses-free 3D in your browser. Step close to a chawan of freshly prepared matcha — your webcam follows your eyes, and the bowl rises into space as you move.
Open the portalMatcha from Asahina, Fujieda — stone-milled, first-flush, traditionally shaded.
