Asahi

Asahi (literally "morning sun") is one of the historical Uji cultivars used for premium gyokuro and tencha. Wikipedia lists it among the principal gyokuro cultivars (alongside Okumidori, Yamakai, and Saemidori). The Asahi cultivar is prized for the delicate, high-grade umami profile in shaded production and is typical of older, hand-picked Uji material.