An Asatsuyu cultivar matcha from Kirishima, Kagoshima — organically grown and shaded under silver reflective fabric for 21 days, just like our standard offerings. What sets it apart is an additional post-shade heat treatment applied before grinding: a controlled Baisen process that drives off residual moisture and draws out the aromatic compounds, creating a more pronounced and layered roasted character while preserving the cultivar’s natural freshness and umami.
Asatsuyu Baisen opens warm and gentle. The Asatsuyu freshness is still there — clean and bright — but it gives way to a rising toasted grain aroma, followed by the richer sweetness of roasted coconut, cacao, and pistachio. The finish is full and long: sweet, bitter, and astringent in equal measure, fading slowly.