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.
The Gokô cultivar, which is widely used in Uji for fine gyokuros, is rather unusual for this type of high-quality “true” matcha. However, the producer agreed to our request, and produced an admirable “shizen-shitate” matcha using Gokô.
The result has met our expectations: it is a matcha with a fragrance that is sweet, but has a light sour note. In the mouth, the initial impression is powerful, but very mellow, and the aftertaste is unusual and highly engaging.
There are aromas halfway between figs and red fruit, echoing the sweet yet sour nose.
Naturally, this matcha is strong in umami, but it is not overpowering.
This is proof that, contrary to what some say, Gokô does not produce matcha that is too disconcerting, but, on the contrary, it can be used to make an elegant matcha with just the right degree of personality.
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 : Gokô
Shading: 40 days (ceiling-shelf covering)
Harvest : May 15th, 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.
