Akebono-no-shiro has a mild taste, with just the right amount of astringency. With its light taste and pleasant aftertaste that fades quickly. It's best prepared as the thinner usucha, and also a good choice for people trying matcha for the first time. If you would like to prepare your matcha as the thicker koicha, we recommend Kan-no-shiro and higher grades.
- This matcha was named by Hounsai Sosho XV, the great master of the Ura-Senke family of tea masters.
- This grade of matcha is the same as that used for Musubi-no-shiro, which was named by the Omote-Senke family of tea masters.