The maker attributes the tea name to Urasenke Konnichian’s Tantansai.
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Product photo: Gion Tsujiri · official store
庵の友
Gion Tsujiri recommends Iori no Tomo for usucha and says its name was bestowed by Urasenke Konnichian’s Tantansai. The maker suggests enjoying it alongside Japanese or Western sweets.
Research estimate · 0–5 intensity
Higher means more intense, not a quality score or liking. Overall stars are separate. 0 means not perceived; a missing value means unknown.
Where is my matcha? estimates intensity from qualitative product descriptions using research-v1. These are editorial estimates, not measurements, manufacturer scores or community votes. Missing evidence stays unknown; each preparation is assessed separately.
0 absent; 1 trace/slight; 2 light; 3 moderate; 4 strong/rich; 5 exceptionally intense. Only explicit degree for that axis is scored; missing evidence is unknown.
No supported research estimates for this preparation yet.
Profiles below are attributed producer or retailer statements, separate from independent tasting and member reviews.
The maker attributes the tea name to Urasenke Konnichian’s Tantansai.
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Maker-wide process: shaded new shoots are steamed and dried without rolling, then the leaf material is prepared as tencha and stone-milled.
Maker-level context, not a recipe specific to this product.
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The maker recommends usucha and suggests pairing it with Japanese or Western sweets.
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Maker-wide usucha example: sift about 2g, add 70–80ml hot water and whisk in an M motion. The maker notes that tea schools differ.
Maker-level context, not a recipe specific to this product.
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The product’s ingredient statement identifies Japanese green tea.
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