Origin
Uji, Kyoto
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Matsu no Shiro by Kanbayashi Shunsho
$45.00
Matsu no Shiro (松の白) is an entry‑level ceremonial-grade usucha matcha from Kanbayashi Shunsho, among Uji’s oldest and most trusted tea families with over 450 years of tradition. Named “Castle of the Pine,” it embodies quiet strength and elegance, offering gentle umami, subtle sweetness, and a clean, refreshing finish—perfect for daily rituals or mindful sipping.
About this item:
- Graceful & Balanced: Smooth yet lively, with mellow vegetal notes and soft sweetness that unfold elegantly.
- Mellow Ceremonial Usucha: Low bitterness and forgiving flavor—ideal for beginners or relaxed preparation.
- Vibrant & Aromatic: Fresh green aroma with a vivid hue, clean mouthfeel, and gentle floral accents.
- Uji Legacy: Shade-grown, stone-ground matcha produced by the venerable Kanbayashi Shunshō family in Kyoto.
- 100 g Bag Format: Generous size for daily enjoyment or as a staple for matcha-based drinks.
Details
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Tasting Notes
Soft vegetal sweetness paired with gentle umami and a luminous green finish—delicate yet composed.
Strength
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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.
