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Despite Kyô-Tanabe being mainly known for gyokuro, the region also produces high-quality matcha. This particular matcha was made with tencha that was tent-shaded and mechanically harvested. The tea uses the shaded tea cultivar Gokô. Gokô is primarily used for gyokuro, but it can also be used to produce very interesting matcha.
In the mouth, the first impression is initially vegetal, but this quickly gives way to strong fruity aromas.
The umami is pleasant, very present yet is not overwhelming, and is lightly astringent.
The aftertaste is intense. Initially, there is a tart berry sensation, followed by the classic fig aromas of the Gokô cultivar.
This very interesting matcha is relatively light, while having exceptional aromatic denseness.
For usu-cha
Type of tea: matcha
Producing region : Kusauchi, Kyô-Tanabe city, Kyôto prefecture
Cultivar : Gokô
Shading: 53 days (ceiling-shelf covering)
Harvest : May 26th, 2025
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.
