Rarity and Unparalleled Craftsmanship At THE SALON ASHIYA, the matcha we serve is among the rarest in the world. With an annual production of only 10 kilograms, it stands apart in a league of its own. To put this into perspective, Japan produces 2,725 tons of tencha (the base for matcha) annually. That means our matcha accounts for just 1 in 272,500—an almost imperceptible fraction of the whole. But numbers alone cannot capture its true rarity. Much of what is sold as “matcha” in the market does not even meet the traditional definition—a reality that makes our tea even more precious. >>>Read More The Essence of True Matcha Authentic matcha is not simply ground green tea. It is a labor of devotion, where each leaf is carefully shaded, hand-picked, and stone-ground. It takes one hour of meticulous grinding to produce just 40 grams of matcha—a slow, deliberate process that preserves its delicate sweetness and silken texture.
The finest matcha is judged by three essential qualities: Color: A vibrant, deep green, rich with chlorophyll. Aroma: The unmistakable “covered fragrance,” reminiscent of fresh seaweed and spring fields. Taste: A delicate balance—intense umami, soft sweetness, and an absence of harsh bitterness.
At THE SALON ASHIYA, we source our matcha directly from a tea farm with over 300 years of history, ensuring that every sip carries the legacy of centuries-old craftsmanship. While many boast of Ceremonial Grade matcha, the tea we serve has been offered to the Imperial Household—a matcha deserving of a higher title: Emperor Grade. The Challenge of Perfection Matcha is not just a drink. It is a reflection of the one who prepares it. A masterfully whisked bowl of matcha is not achieved through high-quality leaves alone. The hands that prepare it, the mind that guides it—these shape its final taste. If one’s focus wavers, if the heart is restless, the flavor will reveal it. If the water is too hot, if the whisking is rushed, balance is lost. Matcha is a mirror—an embodiment of Zen in liquid form. As the saying goes: “Tea flavor is the state of mind” (茶味是心境). Only those who have dedicated themselves to both the craft and the philosophy can extract the true essence hidden within each bowl. At THE SALON ASHIYA, matcha is not merely served—it is unvailed.
A Matcha Experience Like No Other Every bowl is crafted with unmatched precision, prepared in an atmosphere designed to enhance every nuance of flavor. The matcha here is something one cannot find elsewhere—not in cafes, not in casual tea experiences, not even in many formal tea ceremonies. The Hidden Spectrum of True Matcha Most people have only experienced Usucha (薄茶)—a lighter, frothy matcha, whisked vigorously to create a smooth, airy consistency. Delicate, yet refined. But few have had the privilege of tasting Koicha (濃茶)—a rich, velvety, and deeply concentrated form of matcha, made using only the highest-grade leaves, kneaded rather than whisked, creating an experience that is intensely smooth, profoundly deep, and almost transcendent.
This luxurious preparation is traditionally reserved for the most formal tea gatherings, where only the finest matcha is worthy of being served in such a pure, unaltered form. At THE SALON ASHIYA, both Usucha and Koicha are offered, allowing guests to experience the full spectrum of matcha’s depth and elegance.
In this sanctuary of refinement, each sip is a revelation. Each bowl, a journey through time and artistry. This is not matcha as the world knows it. This is matcha, UNVEILED.
