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Matcha from Uji-Shirakawa, Yabukita cultivar

Type of tea : Matcha
Origin : Shirakawa Area, Uji City, Kyôto Prefecture
Cultivar : Yabukita (90%), Samidori (10%)
Harvest : May 2016, handpicked
Matcha from Uji-Shirakawa, Yabukita cultivar

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Located in Uji, Shirakawa is a small zone famous for producing gyokuro, but the highly noted winner of many awards, Tsuji Kiyoharu, has also given this area a name for matcha.
This talented producer uses only organic fertilizers, and limits use of pesticides to a minimum, which does not prevent him from producing high-quality matchas, handpicked from unpruned tea trees. To begin with, he has made this matcha with the extremely high quality Yabukita cultivar, but he has also added a little bit of the even higher quality Samidori cultivar for a brighter colour.
The result is a matcha with a sweet, slightly green fragrance and balanced flavours.
The first attack is powerful, with a tiny touch of bitterness, which quickly harmonizes the umami mellowness.
It is a matcha that is very pleasant in the mouth, with a sweet aftertaste and a lot of length.

Further details

Video : How to prepare 'usu-cha' matcha

Steeping method
  • Quantity of matcha: 1.5 g
  • Quantity of water: 60 ml
  • Water temperature: 80°C
  • Preparation advice: Start by rubbing the bottom of the bowl strongly but slowly with the chasen (bamboo whip) to make sure the matcha melts into the hot water and does not form lumps. Next, holding the chasen loosely between the thumb, index finger and big finger, beat the liquid very strongly. The movement should come from the shoulder and elbow rather than from the wrist. Finally, when enough foam has formed on the surface, beat at medium speed to produce finer bubbles.


cat-uji cat-yabukita cat-shirakawa


Matcha from Uji-Shirakawa, Yabukita cultivar
MTC-49-001-020

USD $16.67  / 20g





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