Biwa no Shiro

Biwa no Shiro captivates with its irresistible sweet milk caramel aroma, a complex and multi-layered flavor profile, and a luxuriously silky texture. When prepared as usucha, it reveals dominant nutty notes of macadamia and cashew, intertwined with a deeper, woodsy undertone reminiscent of sandalwood. This woodsy essence adds a distinctive and intriguing depth to the tea. A lingering sweet and nutty aftertaste enhances the overall experience. Compared to Usucha Mozumukashi, the tea positioned just below it in the Kanbayashi portfolio, Biwa no Shiro offers a mellower, umami-rich profile.

How to Prepare

1. Measure the Matcha – Add 2g (0.4 US tsp, 1 teaspoon, or 2 chashaku scoops) of matcha powder to a suitable tea bowl.
2. Add Water – Pour 75 ml (2.4 fl oz) of 85°C (185°F) water over the matcha powder.
3. Whisk – Using a chasen (bamboo whisk), whisk vigorously until a smooth, foamy texture is achieved.

Tips for the Best Experience

• Pre-warm the tea bowl (optional) – Before adding matcha, warm the bowl with hot water, then dry it with a cloth. This helps maintain the ideal temperature for a fresh and flavorful brew.
• Sift the matcha (strongly recommended) – To prevent clumping, sift the matcha through a fine strainer before use.
• Drink immediately (recommended) – Matcha becomes more bitter as it cools, so enjoy it fresh.
• Preserve freshness (strongly recommended) – For the best taste, use the matcha within one month of opening.