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.
This tea was made from the Uji-hikari cultivar. This variety is meant for both tencha (the raw material for matcha) and gyokuro, and is highly renowned, though much more uncommon than Samidori or Asahi, and above all rarely used unblended.
This matcha is remarkably powerful. Yet, despite its impact in the mouch, the whole remains round, mellow, with no astringency at all, and provides a creamy impression. The umami is strong, but sophisticated and refined. The aftertaste is just as powerful, mellow and very long in the mouth. Delicate fruity aromas of citrus and red fruit can be discerned.
An outstanding matcha, allying personality and excellence, and is pervect for usu-cha, obviously, but also for koi-cha.
Further details
Video : How to prepare 'usu-cha' matcha
Type of tea : Matcha
Origin : Shirakawa area, Uji City, Kyôto Prefecture
Cultivar : Uji-hikari
Shading: 40 days (ceiling-shelf covering)
Harvest : May 6th, 2024, handpicked
Preparation method
Quantity of matcha: 2 g 
Quantity of water: 60 ml 
Water temperature: 80°C -
Preparation advice (for usu-cha): Start by pouring 60-65 ml (2.11-2.29 oz) of hot water into a vessel. Then decant 5-10 ml (0.17-0.35 oz) of this water into another vessel.
Put 2 g (0.4 tsp) of matcha into a bowl and then slowly add the 5-10 ml (0.17-0.35 oz) of water. Use a chasen (bamboo whisk) to carefully stir until the consistency is uniform. This helps to prevent the matcha from clumping. Using 5-10 ml (0.17-0.35 oz) of cold water instead can also help prevent clumping.
Add the rest of the hot water to the matcha. Hold the chasen gently and whisk vigorously in an M-shaped motion, starting at the bottom of the bowl and moving upwards.
Even if you are unable to create a large amount of foam, do not overmix or you will lose the matcha’s aromas.
This is not a method that would be taught in a tea ceremony school, but it was designed to easily give a truly excellent matcha.
