Matcha from Uji-Shirakawa, Asahi cultivar

Tea type
Matcha Tea
Ingredients
Not available
Flavors
Apple, Bok Choy, Cacao, Custard, Kiwi, Moss, Roasted Nuts, Silky, Smooth, Snow Peas, Soft, Sweet
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
Not available

Currently unavailable

We don't know when or if this item will be available.

From Our Community

2 Images

2 Want it Want it

0 Own it Own it

1 Tasting Note View all

From Thés du Japon

Updated 02/21 by derk:

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

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.

Type of tea : Matcha
Origin : Shirakawa area, Uji City, Kyôto Prefecture
Cultivar : Asahi
Shading: 60 days (ceiling-shelf covering)
Harvest : May 2nd, 2021, handpicked

- - - - - -

Type of tea : Matcha
Origin : Shirakawa area, Uji City, Kyôto Prefecture
Cultivar : Asahi
Harvest : May 2015, handpicked

About Thés du Japon View company

Company description not available.

1 Tasting Note

96
1308 tasting notes

Unpretentious.

Fine art.

Silk.

Is.

Flavors: Apple, Bok Choy, Cacao, Custard, Kiwi, Moss, Roasted Nuts, Silky, Smooth, Snow Peas, Soft, Sweet

derk

A cool, sweet, soft stream that disappears. I don’t have the words.

Login or sign up to leave a comment.