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 luxurious shaded tea cultivar, Asahi, which used to be employed for tencha (the raw material for matcha) won first place in the national competition again this year. It is thus a matcha of the finest quality. The plantation was shaded according to the traditional technique known as “honzu.” This involves covering the plants with several layers of straw, which requires very special know-how and is extremely rare today.
This exceptional matcha delivers powerful, sweet, creamy, very slightly chocolaty fragrances.
In this mouth, this tea is incredibly velvety and delicate. Very mellow, with aromas of egg custard and vanilla; it has body, but remains completely subtle, very unctuous.
A matcha with no bitterness, very rich, so sweet and velvety that it just slips down.
For usu-cha or koi-cha
Further details
Video : How to prepare 'usu-cha' matcha
Type of tea : Matcha
Origin : Shirakawa area, Uji City, Kyôto Prefecture
Cultivar : Asahi
Shading: 40 days (ceiling-shelf covering)
Harvest : April 1st, 2024, handpicked
Steeping 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.
