Origin
Uji, Kyoto
Recommended for
Profile
Skip to product information
Special EditionArriving soon
Chiyo no Kotobuki by Kanbayashi Shunsho
$65.00
Chiyo no Kotobuki ("Thousand Generations of Celebration") by Kanbayashi Shunsho is a distinguished koicha-grade autumn matcha that honors the sacred Kuchikiri (口切り) ceremony—the ceremonial "opening of the tea jar." This centuries-old tradition, held each November, marks the tea calendar's most revered moment when sealed chatsubo jars from spring are ceremonially opened, unveiling matcha transformed by six months of patient aging into a brew of exceptional complexity, enriched umami, and natural sweetness.
Crafted from first-flush tea leaves harvested around the 88th day of spring (Hachijū-hachiya), this ceremonial-grade matcha undergoes meticulous aging in sealed clay chambers to develop a full-bodied, dynamic flavor profile that shifts gracefully across the palate. Stone-ground at just 40 grams per hour by Kanbayashi Shunsho's master craftsmen—the only surviving descendants of the historic Gomotsu Ochashi (highest-ranking tea master lineage) with over 450 years of Uji heritage—Chiyo no Kotobuki delivers a versatile, invigorating experience perfect for both koicha and usucha preparations.
About this matcha:
- Autumn's Treasure: A limited seasonal release available exclusively during the Kuchikiri season, capturing the essence of aged matcha perfection.
- Dynamic Flavor Journey: Starts sweet and smooth, transitions to refreshing green notes, and finishes with pleasant bitterness—a wide range of flavors that excite the palate.
- Koicha Excellence: Full-bodied and versatile enough for thick tea (koicha), thin tea (usucha), or even elevated matcha lattes—an exciting option for experienced matcha enthusiasts.
- Six Months Aged: Careful maturation in sealed clay chambers transforms fresh tea into a mellow, complex matcha with deepened umami and natural sweetness.
- 450-Year Heritage: Crafted by the only surviving descendant of Uji's historical Gomotsu Ochashi tea masters, blending centuries-old techniques with 15 generations of innovation.
- Iconic Autumn Packaging: Beautifully designed tin adorned with colorful autumn leaves, honoring the season of the Kuchikiri ceremony.
- 100% Uji Origin: Shade-grown, stone-ground, and packaged in Uji, Kyoto—the birthplace of Japan's finest matcha.
Details
Shipping & Returns
Our Shipping Commitment: We understand you're excited to receive your order! Our team works diligently to process and ship all orders within 2 business days. We'll do our best to get your items packed and on their way to you as quickly as possible.
Returns & Delivery Issues: Your satisfaction is important to us. Please be aware that due to the nature of our products, food items cannot be returned. However, if there is any issue with your delivery, such as damage or a discrepancy, please contact us immediately. Our dedicated team will be happy to assist you and find a suitable solution.
Tasting Notes
Chiyo no Kotobuki offers a full-bodied, invigorating experience—opening with sweet smoothness, shifting to refreshing green notes, and finishing with pleasant bitterness and a lingering nutty aftertaste that excites the palate.
Strength
Taste
Fragrance
How to Prepare
Matcha Latte
Combine matcha's natural sweetness and crisp green bite with the creamy texture of milk.
Step 1: Sift 3g (0.11 oz) of matcha (2 heaping tea ladles or 1.5 level teaspoons.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 100 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Step 4: Add 100 ml (3.4 oz) of warmed or foamed milk into mug.
Usucha (thin tea)
The standard matcha whisking method, made to be a normal, liquid consistency.
Step 1: Sift 2g (0.07 oz) of matcha (1.5 heaped tea ladles or 1 level teaspoon.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 60 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Koicha (thick tea)
Matcha made into a rich, thick paste by using less water and more matcha powder per serving.
Step 1: Sift 4 g (0.14 oz) of matcha (3 heaping tea ladles or 2 level teaspoons.)
Step 2: Cool boiling water to 80°C (176°F) in teacup, then pour 30 ml (1 oz) into bowl, just covering matcha powder.
Step 3: Whisk slowly for 15 seconds moving back and forth.
