Origin
Uji, Kyoto
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Ryo no Kage by Kanbayashi Shunsho
$24.00
Ryo no Kage (龍の影) is a refined ceremonial-grade matcha from Kanbayashi Shunsho, one of Uji’s most historic tea houses with over 450 years of lineage. This light-bodied matcha offers sweet, milky softness and gentle nutty tones, delivering a refreshing and energizing usucha experience with a creamy froth and clean finish.
About this item:
- Soft & Refreshing: Velvety texture and gentle sweetness, ideal for those new to usucha, yet performatively elegant.
- Milky Sweetness & Nutty Afterglow: Starts with a sweet, milky impression, evolving into a subtle nutty and slightly tart finish.
- Ease of Brewing: Best brewed at ~85 °C (185 °F) to maintain balance and avoid bitterness—ideal for everyday enjoyment.
- Uji Heritage: Crafted by the 14th‑generation Kanbayashi Shunsho family in Uji, Kyoto, blending tradition with approachable quality.
- Three Formats: Offered in 20 g box, 40 g box, and 100 g bag—chosen by packaging availability.
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Shipping & Returns
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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
Sweet, milky softness opens into subtle nutty and citrus‑tinged tones, finishing clean and gently invigorating.
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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.
