Origins
Where morning mist, mountain water, and seven centuries of mastery meet.
Since the Muromachi period, Asahina has stood among Japan’s three great gyokuro regions. Growers here keep methods that will not scale — hand-woven straw komo, applied for twenty days before the May first flush.
Fujieda carries its own deep history — from settlements over ten thousand years old, to its Edo life as a Tōkaidō post town, and later as Shizuoka’s great tea entrepôt.
Morning fog through the Asahina hills creates the humidity and diffused light that shaded cultivation requires.
Hand-woven straw komo — never plastic nets — for twenty days. A method too exacting for mass production.
Harvested once a year, in May. Each season offers a subtle variation shaped by air, humidity, and light.
Those who refuse to trade tradition for efficiency. ICHI carries their leaves — and their philosophy.
A chawan of matcha, just beyond the screen. Move gently, and the bowl gathers into space — a quiet, glasses-free glimpse of the tea room.
Enter the portalMatcha from Asahina — stone-milled, first flush, traditionally shaded.
