ASAGIRI

The morning holds the leaf.

View the teas

朝

霧

一

服

Sencha, matcha, hōjicha — picked at dawn, steeped with patience. Japanese tea, from mist to cup.

JAPANESE TEA — SENCHA · MATCHA · HŌJICHA

ASAGIRI

The morning holds the leaf.

View the teas

朝

霧

一

服

Sencha, matcha, hōjicha — picked at dawn, steeped with patience. Japanese tea, from mist to cup.

JAPANESE TEA — SENCHA · MATCHA · HŌJICHA

Three quiet infusions.

茶

葉

湯

White wedding shoes and veil on a wooden dresser.

01 / MORNING

Sencha — First Flush

A bright first-harvest sencha, picked under morning mist and steamed the same day.

¥2,400

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02 / CEREMONY

Matcha — Stone-Milled

Ceremonial-grade matcha, shaded thirty days and milled slowly on granite.

¥3,800

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03 / EVENING

Hōjicha — Slow-Roasted

Autumn leaves roasted low until sweet, gentle enough for the last cup of the day.

¥1,900

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思想 / philosophy

A cup is a small ceremony.

ASAGIRI refuses to hurry: water held just under a boil, leaves given room to open, and the quiet decision to wait before the first sip.

間

Pick, steam, roll, steep.

工程 / process

摘

Pick

Leaves are picked at dawn while the mist still holds.

蒸

Steam

Steamed within hours to stop time.

揉

Roll

Rolled slowly by patient hands.

淹

Steep

Then steeped low and slow.

Tea does not hurry. It asks the same of you.

Morning mist batch / 朝霧

湯

気