Komatsu no Shiro

Komatsu no Shiro – A Tea Rooted in History
During the late 16th century, Toyotomi Hideyoshi—a great admirer of tea—played a pivotal role in popularizing the tea ceremony among the common people. His dedication to revitalizing Uji led to a new era for the region’s tea industry. To meet Hideyoshi’s high expectations, the first-generation Kanbayashi Shunshōken devoted himself to perfecting Uji tea, establishing his residence near Uji Bridge (now home to the Kanbayashi Memorial Hall).

With the arrival of the Tokugawa era, the tea culture flourished further. Shogun Tokugawa Ieyasu recognized the excellence of Uji tea and entrusted the Kanbayashi family with the esteemed roles of Uji Daikan (Uji magistrate) and Cha Tōdori (tea master), granting them authority over Uji tea production. This legacy continues today, with Komatsu no Shiroembodying the deep traditions and craftsmanship of Kanbayashi tea.

Komatsu no Shiro is a matcha with an exceptionally rich aroma and a bold, captivating flavor—perfect for those who appreciate a deeply fragrant and refined cup of tea.

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.