Maki no Shiro

Yamamasa Koyamaen’s Entry-Level Usucha – Balanced & Versatile

This well-balanced and full-bodied usucha matcha offers a refined drinking experience on its own while also serving as an excellent base for matcha beverages and desserts. Its depth of flavor is complemented by mild astringency, imparted by amino acids, and a subtle bitterness that lingers in the aftertaste.

To fully enjoy its delicate profile, ensure the water temperature is between 80-85°C (176-185°F) when preparing usucha. Using lower temperatures may bring out unwanted bitter notes.

How to Prepare Usucha:

1) Measure: Add 1.5–2g (0.4 US tsp, 1 teaspoon, or 2 chashaku scoops) of matcha powder into a tea bowl.
2) Pour: Add 70ml (2.4 fl oz) of 80°C (176°F) water over the matcha powder.
3) Whisk: Use a chasen (bamboo whisk) to whisk vigorously until a smooth, frothy layer forms.

Preparation Tips for the Best Flavor:

Pre-warm the tea bowl with hot water, then dry it to maintain the ideal temperature and enhance the matcha’s fresh aroma. (Optional)
Sift the matcha powder before use to prevent clumping and ensure a silky texture. (Highly recommended)
Drink immediately after preparation, as matcha becomes more bitter as it cools. (Recommended)
Store properly and consume within one month of opening for the best freshness and flavor. (Strongly recommended)