This is a matcha from the Gokashô District in Uji City. It comes from an unpruned “shizen-shitate” tea garden. Consequently, it is a handpicked tea that was shaded under a ceiling-shelf covering.
Kirari 31 is still a very new cultivar, which was selected in Miyazaki from a cross between Sakimidori and Saemidori. Kirari 31 is currently one of Japan’s most popular varieties, and is rapidly becoming commonplace in all parts of the country. In addition to sencha, Kirari 31 is also very suited to making gyokuro and matcha.
This matcha has a light, delicate attack. Of course, the matcha also has a lot of umami and sweetness, but the overall experience is velvety and fluid. It has subtle, almost floral aromas. In the finish, there is a creamy sensation.
In contrast, the aftertaste is pronounced, is sweet, has refined umami, and leaves a pastry sensation on the palate.
This Kirari 31 is a subtle, elegant matcha that has everything one would want in a great matcha.
For usu-cha
Video : How to prepare 'usu-cha' matcha
Type of tea : Matcha
Origin : Gokashô area, Uji City, Kyôto Prefecture
Cultivar : Kirari 31
Shading: 30 days (ceiling-shelf covering)
Harvest : May 4th, 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.
