Matsu no Shiro

This introductory ceremonial-grade matcha from Kanbayashi Shunsho, a renowned Uji tea producer, offers a delicate, mellow flavor with no astringency. Its gentle fragrance and vibrant green hue make it a great choice for traditional preparation.

When used in matcha lattes, its mild taste allows the milk to dominate, but it still imparts a beautiful green color.

This blend is ideal for beginners, as it is forgiving of variations in water temperature and preparation ratios.

How to Prepare

Usucha (Thin Matcha)

・1/3 tsp (1.5g) Matcha Powder
・3 fl. oz (85ml) hot water at 185°F (85°C)

・Sift the matcha powder into a warmed, dry tea bowl.
・Pour hot water over the matcha.
・Whisk vigorously with a chasen (bamboo whisk) until frothy.

Tip: Drink immediately, as matcha can develop bitterness as it cools.

Matcha Latte

・1/2 tsp (2g) Matcha Powder
・1.7 fl. oz (50ml) hot water
・5 fl. oz (150ml) hot milk
・Sugar (optional, to taste)

For a smooth, café-style latte, dissolve the matcha in hot water first, then whisk or blend it with the steamed milk.