This is Asahi Sō Cha, an unsweetened green tea developed in response to shifting consumer preferences in Japan, where surveys indicated a move away from bitterness toward teas with high aroma and crisp flavour. To meet this demand, Asahi collaborated with tea master Yasuyuki Suda—10th Dan and sixth-generation owner of Higashi Genbei, a tea shop in Kyōto’s Uji district founded over 180 years ago. Suda employed the traditional ichō method, allowing the leaves to naturally wilt and oxidise slightly before processing. This technique imparts a distinctive floral fragrance, creating a nuanced aromatic profile.
The resulting tea had a clear golden red-orange hue and a floral, raisin-like aroma with a mellow roasted undertone. On the palate, it offered a smooth mouthfeel with a natural sweetness that gave way to pronounced floral aromatics mid-sip. These floral notes transitioned into roasted undertones—reminiscent, though not identical to hōjicha—with a faint bitterness on the finish. The overall impression was more akin to a Chinese green tea in its elegance, yet with a distinctively crisp and modern Japanese profile. A refined and highly aromatic tea, well-suited to contemporary tastes.
This Asahi Sō Cha contained 620 mL. It was produced in Japan and purchased in Sydney, Australia in 2025.