Origin
Uji, Kyoto
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Special EditionArriving soon
Kikuju no Shiro by Gion Tsujiri
$45.00
Kikuju no Shiro by Gion Tsujiri is a distinguished autumn-harvest matcha that celebrates the centuries-old Kuchikiri (口切り) ceremony—the "opening of the tea jar." This time-honored ritual, held each November, marks the most sacred moment in the tea calendar when aged tea jars sealed in spring are ceremonially opened, revealing matcha transformed by six months of patient aging into a brew of exceptional depth and sweetness.
Crafted from first-flush tea leaves picked around the 88th day of spring (Hachijū-hachiya), this ceremonial-grade matcha undergoes meticulous aging in its tencha form to develop a mellow umami and naturally sweet character. Stone-ground at just 40 grams per hour by Gion Tsujiri's master craftsmen—guardians of over 160 years of Uji tea heritage—Kuchikiri no Shiro delivers a smooth, balanced flavor profile with a rich, lingering finish that only time can create.
About this matcha:
- Autumn's Finest: A limited seasonal release available only during the Kuchikiri season, capturing the essence of aged perfection.
- Aged for Umami: Six months of careful storage transforms fresh tea into a mellow, sweet, and aromatic matcha with enriched complexity.
- Ceremonial Versatility: Ideal for usucha (thin tea), matcha lattes, or culinary creations—smooth enough for tradition, bold enough for innovation.
- Heritage Craftsmanship: Hand-ground using traditional stone mills to preserve vibrant jade-green color, silky texture, and delicate aroma.
- Balanced Profile: Opens with a mellow sweet aroma, flows into smooth umami depth, and finishes with gentle sweetness—no harsh bitterness.
- Iconic Autumn Packaging: Presented in a beautifully designed tin adorned with colorful autumn leaves, honoring the season of the Kuchikiri ceremony.
- 100% Uji Origin: Shade-grown, stone-ground, and packaged in Uji, Kyoto—the birthplace of Japan's finest matcha.
Details
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
Kikuju no Shiro offers a mellow sweet aroma with smooth, enriched umami that unfolds gracefully, revealing layers of natural sweetness and a clean, lingering finish—a testament to patient aging and masterful craftsmanship.
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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.
