Origin
Uji, Kyoto
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Fuji no Shiro by Nakamura Tokichi
$32.00
Please read An Important Update on Matcha Pricing and Availability for more information
Fuji no Shiro (富士の白) is one of the lightest matcha offerings from Nakamura Tokichi, a centuries-old tea house based in Uji, Kyoto. This refined blend delivers a gentle profile with mild umami and soft astringency, making it ideal for those who prefer a subtle and refreshing matcha experience. Its pale green color and smooth finish also make it a versatile choice for creative matcha drinks and desserts.
About this item:
- Light & Subtle: A mild-bodied matcha with a gentle astringency and clean, smooth aftertaste.
- Kyoto Heritage: Crafted by Nakamura Tokichi, a historic tea maker founded in 1854 in Uji, Kyoto.
- 100% Japanese Origin: Shade-grown, stone-ground, and packaged entirely in Japan.
- 40-gram size: Yields around 20 servings of usucha or more when used in lattes or cooking.
- Recommended Uses: Great for usucha (thin tea), matcha lattes, and light desserts. Its delicate taste complements milk and sweets without overpowering them.
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
Fuji no Shiro offers a perfectly balanced flavor profile, blending mild umami with a soft sweetness and a clean, refreshing finish.
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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.
