Origin
Uji, Kyoto
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Special EditionArriving soon
Kuchikiri Matcha Set by Kanbayashi Shunsho
$100.00
The Kuchikiri Matcha Set by Kanbayashi Shunsho honors the sacred Kuchikiri (口切り) ceremony—the "opening of the tea jar"—marking autumn's most revered moment in the tea calendar. This exclusive set features two 40 g tins of Chiyo no Kotobuki (koicha grade) and Wakamori no Shiro (usucha grade), special autumn-blend matcha crafted from tea leaves harvested in spring and aged for six months in sealed clay jars, allowing them to mature into richly aromatic, mellow brews with deepened umami and natural sweetness.
From the only surviving Gomotsu Ochashi (highest-ranking tea master lineage) with over 450 years of Uji heritage, Kanbayashi Shunsho meticulously stone-grinds premium tencha leaves to preserve their vibrant jade-green color and complex flavor profiles. The Kuchikiri ceremony, held each November, celebrates the moment when sealed chatsubo jars from spring are ceremonially opened—a tradition considered the most formal and sacred event in Japanese tea culture. This set brings that timeless ritual into your home with two complementary matcha expressions.
About this set:
- Dual Autumn Expressions: Experience koicha-grade Chiyo no Kotobuki ("Thousand Generations of Celebration") with full-bodied, dynamic flavors, and usucha-grade Wakamori no Shiro ("Pure Young Forest") with smooth, nutty sweetness.
- Aged for Complexity: Six months of maturation in sealed clay chambers transforms fresh tea into mellow, umami-rich matcha with enhanced aromatic depth—the hallmark of Kuchikiri tradition.
- Versatile Pairing: Chiyo no Kotobuki offers invigorating complexity ideal for koicha or usucha, while Wakamori no Shiro delivers smooth, approachable sweetness perfect for thin tea or lattes.
- 450-Year Heritage: Crafted by the only surviving descendant of Uji's historical tea masters, blending centuries-old techniques with 14 generations of innovation.
- Gift-Worthy Presentation: Two elegantly designed 30 g tins in a stylish Japanese gift box, celebrating the autumn season and Kuchikiri ceremony.
- 100% Uji Origin: Shade-grown, stone-ground, and packaged in Uji, Kyoto—the birthplace of Japan's finest matcha.
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
This autumn-aged matcha duo offers contrasting yet complementary profiles—Chiyo no Kotobuki begins sweet and smooth before shifting to refreshing green notes with pleasant bitterness, while Wakamori no Shiro delivers mellow smoothness with woodsy, baked chestnut undertones and mild spiciness that never turns bitter.
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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.
