Meet the King. 🍃
Asahi (朝日) isn’t just rare — it’s revered. Born in Uji and crafted with obsessive precision, every gram is hard-earned.
What you get in return? A matcha that’s impossibly rich, deeply savoury and silk-smooth — layered with dark chocolate, raw nuts and a lingering umami that doesn’t leave.
This is single cultivar at its purest. Nothing blended. Nothing masked. Everything true.
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#Superbrew #AsahiMatcha #SingleCultivar #UjiMatcha #CeremonialMatcha
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The Legacy Cultivar — Samidori is a cornerstone of Kyoto’s living tea heritage.
Developed in 1939 and purpose-bred for shaded matcha, its upright leaves demand skilled hand-picking — a craft, not a shortcut.
Native to Uji. Notably extraordinary.
A cultivar trusted by masters, refined over decades, and essential to the finest expressions of Uji matcha.
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Okumidori — The Volcanic Green from Kagoshima.
A cultivar defined by depth and terrain,
bringing a fuller body, layered umami and a vibrant green intensity.
Bold in character, yet refined in finish.
Its strength holds — even in lattes —
making it one of the most versatile expressions of matcha.
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Step inside Uji’s first harvest.
Double-shaded fields. Hand-picked leaves. 800 years of craft in every row. Most of Japan harvests for volume — Uji still harvests for precision.
Your Asahi and Samidori matcha comes from this exact farm — these nets, this soil, these hands. Faces you’ll never meet. Care you’ll always taste.
Swipe to see why Uji is Uji →
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For just a few weeks each year, Japan enters its most important tea harvest season 🌱
Known as ichibancha, this first flush produces the youngest and most delicate leaves — the foundation of high quality matcha.
A very small window that defines the flavor of the entire year.
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What looks like a simple green cup carries far more than we see.
Great matcha is a race against time.
At first light, the youngest leaves are harvested — when their amino acid content is at its peak. Within hours, they’re transported to the factory, where every step is designed to protect their freshness. The leaves are cooled, then briefly steamed to halt oxidation and lock in their vibrant color and nutrients.
Unlike most teas, they aren’t rolled. Instead, they’re gently air-dried into tencha, preserving their structure for the fine grinding that comes later. After careful sorting and blending, they’re sealed in low-oxygen, nitrogen-flushed packaging to protect every delicate compound.
All of this happens in a single day — guided by timing, care and intention at every step.
Not just made, but carefully handled, preserved and passed through many hands before it reaches yours 🌱
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Superbrew is growing — thoughtfully.
We’re expanding our footprint while staying intentional about where we show up.
Now available across:
Retail — FoodStories
Quick Commerce — FirstClub
E-Commerce — Amazon
Grateful to our partners who believe in elevating the matcha experience in India. 🌿
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Right now in Japan, something special is happening 🌱
It’s the beginning of Ichibancha (一番茶) — the first harvest of the year. After months of winter dormancy, the tea plants awaken, sending out their most tender, nutrient-dense leaves.
Why does this matter?
All winter, the plants quietly store energy. When spring arrives, that energy is concentrated into the very first flush — resulting in leaves that are sweeter, more umami-rich, and incredibly vibrant.
This is where exceptional matcha begins.
What you’re seeing here is the start of that journey — young leaves at peak vitality, carefully cultivated and harvested at just the right moment.
From shaded fields to stone-ground powder, this is the season that defines the character of the year’s matcha.
Fresh. Alive. Just beginning. 🍃
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The Power of One.
Introducing Single Cultivar Reserve — Superbrew Okumidori Matcha.
Rooted in the volcanic soils of Kagoshima, this cultivar draws from mineral-rich terrain - resulting in a profile that is deeper, fuller, and quietly complex.
Renowned for its vibrant green hue, this single cultivar matcha
is bold yet remarkably smooth - with almost no bitterness.
Creamy. Full-bodied. Velvety. An intensity that holds - even in lattes.
An expression shaped by the land itself.
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