Konomi no Shiro

Kanbayashi Shunsho Matcha: Konomi no Shiro | Premium Usucha

Konomi no Shiro is one of the highest-grade teas in the Kanbayashi Shunsho usucha portfolio, crafted for those who appreciate exceptional softness, sweetness, and refinement. The flavor is smooth and velvety, featuring a distinctly sweet, rounded profile that gently expands across the palate. A rich, creamy aftertaste lingers long after each sip. Given its exceptional quality and complete lack of astringency, this versatile blend performs beautifully as both a standard usucha and a thick, umami-rich koicha.

Tasting Notes & Profile

• Flavor: Smooth and velvety with a rounded sweetness
• Finish: Rich, creamy, and long-lasting
• Profile: Exceptionally soft, refined, and sweet

How to Prepare Konomi no Shiro

Usucha (Thin Tea) Matcha: 1 to 2g (1 to 2 scoops) Water: 60 to 70ml at 70 to 80°C (160 to 175°F)

1. Sift the matcha powder into a warm, dry tea bowl to remove clumps.
2. Add a small splash of the hot water and mix into a smooth paste.
3. Pour in the remaining water and whisk briskly with a bamboo whisk (chasen) in a W or M motion until a fine foam appears.
4. Enjoy a light, smooth, and sweet bowl with a clean finish.

Koicha (Thick Tea) Matcha: 3 to 4g (3 to 4 scoops)

Water: 30 to 40ml at 70°C (160°F)

1. Sift the matcha powder into a warm, dry tea bowl.
2. Pour the hot water directly over the sifted matcha.
3. Mix slowly with a bamboo whisk using gentle, kneading motions to create a thick, syrup-like consistency without foam.
4. Enjoy a dense, creamy, and umami-forward tea.

Temperature Note: Preparing this high-grade matcha at the precise recommended temperatures is critical. Using cooler water for koicha (70°C or 160°F) safely extracts the dense, umami-forward profile without introducing astringency to the highly concentrated tea.