The producer describes subtle umami with some bitterness and acidity.
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Product photo: Nakamura Tokichi Honten · official store
Nakamura Tokichi recommends Hiroha-no-Shiro for usucha. The maker describes a modest umami character alongside slight bitterness and acidity.
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 producer describes subtle umami with some bitterness and acidity.
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The maker recommends preparing this matcha as usucha.
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Maker-wide usucha: sift 2g; whisk with 70ml at 80°C.
Maker-level context, not a recipe specific to this product.
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Catalog description · Thai editorial translation · Profile, preparation and product detail
Profile, preparation and product detail