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This matcha comes from Uji, which is to say Kyôto Prefecture—the cradle of matcha culture and Japanese tea culture more broadly. Blending (or assemblage, or “gôgumi” in Japanese) has become standard practice for matcha, more so than for other types of teas. This culture of blending is particularly widespread in Kyôto. It is generally very hard to find a tencha (raw, unground material) that combines the qualities of taste, fragrance, and colour. The difficulty of finding such a tencha is why there is this culture of assemblages, to make matcha that is as pleasing as possible.
This matcha was made with only first harvest tencha, mostly ones that were directly shaded. The tea also uses Samidori and Gôko as a base.
It offers a classic, pleasant, vegetal fragrance.
In the mouth, there is a powerful umami that is balanced by a touch of astringency.
It has a sensation that is slightly creamy for an intense matcha.
At the end in the mouth, the tea is fruity, slightly reminiscent of berries. This matcha shows a very long sweet persistence.
An excellent matcha that is robust, yet rich in umami—perfect for usucha.
Video : How to prepare 'usu-cha' matcha
Type of tea: Matcha
Origin: Kyôto Prefecture
Cultivar: Samidori, Gokô, etc
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.
