While the best known matchas are handpicked, tent-shaded and come from unpruned tea gardens, this is only a tiny part of all matchas. I offer a mechanically harvested matcha from a classically pruned tea garden, that received direct shading and was made using a very rare variety: Kyôken-283. It is a Kyôto variety intended for shaded teas, which has not been officially registered.
This robust matcha has a relatively strong tannic impression and is slightly bitter. Afterwards, strong lasting umami coats the palate.
The tea presents very subtle, milky aromas and intriguing fruity, malty notes.
With its robustness and with no lack of personality, this tea is a wonderful introduction to matcha.
For usu-cha
Type of tea: matcha
Producing region : Somada, Wazuka town, Kyôto prefecture
Cultivar : Kyôken-283
Shading: 23 days (direct covering)
Harvest : May 24th, 2024
Video : How to prepare 'usu-cha' matcha
Steeping method
Quantity of matcha: 2 g 
Quantity of water: 60 ml 
Water temperature: 80°C -
Preparation advice:
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.
