Origin
Uji, Kyoto
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Chiyo no Sakae by Hekisuien
$25.00
Please read An Important Update on Matcha Pricing and Availability for more information
Chiyo no Sakae (千代の栄) is an elegant thin-grade usucha matcha from Hekisuien, renowned for its clarity, refined vegetal notes, and clean finish. Made from multiple cultivars grown in Uji, it balances gentle umami with subtle astringency—ideal for daily sipping or crafting delicate matcha lattes.
About this item:
- Refreshing Mouthfeel: Thin texture that feels light on the palate, allowing nuanced flavors to shine through.
- Balanced Flavor Profile: Bright cut-grass vegetal notes mingled with soft creamy sweetness, subtle nutty hints, and a clean, lingering finish.
- Heritage & Cultivar Blend: Crafted by Hekisuien using a harmonious mix of cultivars to deliver complexity without harshness.
- Versatile Use: Perfect as classic usucha, clear matcha drinks, and cold-whisked lattes—not overpowering when used with milk.
- 30 g Can: Freshly sealed tin ideal for frequent enjoyment and preserving aroma.
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
Bright vegetal sweetness with mild umami, soft nutty undertones, and a clean, slightly astringent finish that lingers gracefully.
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.
