Origin
Uji, Kyoto
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Biwa no Shiro by Kanbayashi Shunsho
$30.00
Biwa no Shiro (琵琶の白) is a premium, mid-tier ceremonial-grade usucha from Kanbayashi Shunsho, one of Uji’s oldest tea houses with over 450 years of tea-making heritage. Named after the historic Biwa garden established by Ashikaga Yoshimitsu, this richly nutty matcha delivers a sweet milk-caramel aroma, silky texture, and complex flavor layers ideal for daily elegance in usucha or creamy lattes.
About this item:
- Sweet Caramel & Nutty Aroma: Inviting fragrance of milk caramel transitioning to macadamia and cashew depth on the palate.
- Silky & Pampering Mouthfeel: Smooth, almost decadent texture with no bitterness—purely luxurious.
- Layered Complexity: Warm roasted cacao nibs and milk chocolate segue into vegetal tones, finishing clean with natural sweetness.
- Mellow & Umami-Rich: Richer in umami than the slightly bolder Usucha Mozumukashi, but equally smooth.
- 100% Uji-Grown Tradition: Shade-grown, stone-milled, and packaged in Uji, Kyoto by the Kanbayashi family’s 15th generation.
- Three Packaging Sizes: 20 g box, 40 g box, and 100 g bag—perfect for samples, daily use, or gift-worthy presentation.
- Note from the manufacturer: Production of 20 g and 40 g cans is currently suspended. All fresh matcha stock ships in boxes instead of tins until further notice
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
Nutty macadamia and cashew aromatics give way to silky caramel sweetness with a layered woodsy depth and smooth vegetal finish.
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.
