Suitable for usucha, light usucha, long green, and sparkling matcha (read our blogpost about how to choose matcha)

White tea is rare in Japan - this one was born as a natural mutation in Yame (rather than the force-shaded white tea more common in Shizuoka), and about ten years have been spent developing this special cultivar. The leaves are yellow-green in colour, with a sweet aroma and a deep umami taste. It is referred to as a natural gyokuro but without the shading process. The leaves look more green before brewing and when enjoyed as a loose leaf tea you can watch the change in colour of the leaves to a more yellow/white colour.

This tea has been made into a “white tea matcha” since 2014 - Hoshino hakuju - possessing a platinum green colour that is much lighter than normal matcha which has been ground from the shaded tencha leaves. This matcha has a very creamy and refreshing taste with an upfront bitterness, due to the lack of shading before harvest. This matcha has a nutty, savoury umami profile similar to other hoshino matcha, and retains that complexity while minimising bitterness and astringency when prepared with more water such as in a long green.

Stoneground.

You may also be interested in enjoying its leaf form “shirahime”, brewing at low temperature to enjoy a deep umami close to gyokuro.

Recommended: Usucha, Light Usucha, Long Green, Sparkling Matcha
Region: Hoshinomura, Yame, Fukuoka

Small tip: Remember to always sift matcha before preparation! Here is our recommended matcha strainer.