Asacha – The precursor to Matcha

Matcha is now a household name among many tea lovers. The bright green, finely ground tea is considered a superfood, packed with antioxidants, and traditionally used in the Japanese tea ceremony. But before matcha is created, there is a crucial precursor: asacha . Learn here what asacha is, how it differs from matcha, and how to prepare it perfectly.

What is Asacha?

Asacha is a semi-finished matcha that is at a special intermediate stage of processing. The name is derived from the Japanese words "asa" (morning) and "cha" (tea) – symbolizing the tea's early stage. It consists of dried and slightly broken tea leaves that have not yet been ground into a fine powder.

Asaha vs. Matcha – The most important differences

Many people ask: What is the difference between Asaha and Matcha? The answer lies in the processing:

• Leaf structure: While Matcha is ground into a fine powder, Asacha remains in a coarse form.
• Taste: Asacha has a milder aroma with subtle umami notes, while Matcha tastes more intense and strong.
• Preparation: Matcha is foamed with a bamboo whisk (chasen), while Asacha is brewed like classic green tea.

How is Asacha made?

The production process for asaha is similar to that of matcha, with one key difference: It is not processed into a powder. Here are the key steps:

1. Shading: The tea bushes are shaded approximately three to four weeks before harvest. This encourages the leaves to develop more chlorophyll, giving them their intense green color and mild, sweet flavor.
2. Hand-picked selection: Only the tenderest and youngest leaves are used for further processing.
3. Steaming: To prevent fermentation and preserve the green color, the leaves are briefly steamed.
4. Drying: The leaves are gently dried to preserve their full aroma.
5. Coarse grinding or crushing: Unlike matcha, the leaves are not ground into a fine powder, but left in their coarse form. This is how asacha is created.

How to prepare Asacha

Unlike Matcha, Asacha is not whipped with a bamboo whisk, but is brewed like classic green tea:

• Water temperature: 70–80 °C
• Brewing time: approx. 2 minutes
• Quantity: 2 tsp Asacha to 200 ml water

Asaha is also suitable for creative tea recipes, such as cold brew , lattes , or as an ingredient in smoothies . It can also be used in the kitchen for desserts or aromatic tea blends.

What health benefits does Asacha offer?

Like Matcha, Asacha also contains valuable ingredients:

• Rich in antioxidants that support cell protection
• L-Theanine , which provides a calming effect
• Chlorophyll , which can contribute to detoxification
• Natural caffeine that gently stimulates without making you nervous

Why Asacha is an alternative to Matcha

1. Gentle enjoyment: Since Asacha is not as intense as Matcha, it is a great alternative for those who want to enjoy the taste of green tea but find Matcha too strong.
2. Versatile use: Whether hot or cold, pure or in recipes – Asacha is a true all-rounder.
3. Unique aroma: By preserving the leaf structure, the aromas develop more slowly and in a more differentiated way than with powdered matcha.
4. Natural and unadulterated: Without any further processing steps, Asacha remains a pure natural product with all its valuable ingredients.

Conclusion: A special tea with potential

Asacha is more than just a precursor to matcha—it's an exciting tea variety with its own unique character. Its gentle flavor, versatile preparation options, and naturalness make it a worthwhile discovery for anyone who loves high-quality green tea.

At Growing Karma, we're breaking new ground in tea production. Who knows—perhaps there will soon be a special Asacha from our German tea plantation?