Iwai no Shiro Shogyokuen

Yabukita & Okumidori Matcha from Kyoto, Japan

Iwai no Shiro (祝の白) is a premium Japanese matcha from Shogyokuen, a historic tea producer based in Kyoto. Made from a blend of Okumidori and Yabukita, this matcha brings together fresh vegetal character, rich umami, natural sweetness, and a smooth, creamy texture.

The balanced profile makes Iwai no Shiro a refined choice for enjoying matcha on its own, particularly as usucha (thin tea).

Flavor Profile

Iwai no Shiro has a vibrant green character with noticeable umami and a smooth mouthfeel. Gentle sweetness rounds out the savory notes, while a touch of astringency gives the tea structure and keeps the finish refreshing.

Okumidori & Yabukita Blend

Iwai no Shiro combines two well-known Japanese tea cultivars: Okumidori and Yabukita.

Okumidori is valued for its fresh green character and smooth, rounded profile, while Yabukita contributes structure and depth. Together, they create a balanced matcha with both freshness and body.

The exact proportion of each cultivar is not publicly specified.

Best For

Iwai no Shiro is particularly suited to:

• Usucha (thin tea)
• Everyday matcha
• Hot or iced matcha
• Matcha lattes

Its smooth texture and balanced flavor make it easy to enjoy as a traditional bowl of matcha, while its pronounced character also works well in milk-based drinks.

How to Prepare Iwai no Shiro

Usucha (Thin Tea)

You will need:

• 1.5–2g matcha
• 60–70ml water
• Water at 75–80°C / 167–176°F
• Bamboo whisk (chasen)
• Matcha bowl (chawan)
• Sifter

Steps:

1. Sift the matcha into a warmed chawan.
2. Add the hot water.
3. Whisk briskly in a W or M motion until a fine layer of froth forms.
4. Enjoy immediately.

About Shogyokuen

Shogyokuen is a historic Japanese tea producer founded in 1827 and based in Kyoto. The company specializes in Japanese tea, including matcha, and is known for its expertise in tea blending and appraisal.

Product Details

• Product: Iwai no Shiro Matcha
• Japanese Name: 祝の白
• Producer: Shogyokuen
• Origin: Kyoto, Japan
• Cultivars: Okumidori & Yabukita
• Type: Cultivar blend
• Harvest: First Flush / Spring
• Preparation: Usucha
• Best For: Everyday matcha, traditional preparation, and matcha lattes

Storage

Store tightly sealed in a cool, dry place away from direct sunlight, heat, moisture, and strong odors. Minimize exposure to air to help preserve freshness and aroma.