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Uji, Kyoto
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Kuchikiri Matcha Tsubo Nishiki by Yamamasa Koyamaen (Fall Limited Edition)
30g Can
$45.00 USD
Sale price
$45.00 USD
Regular price
$55.00 USD
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Kuchikiri Matcha Tsubo Nishiki by Yamamasa Koyamaen (Fall Limited Edition)
$45.00 USD
Sale price
$45.00 USD
Regular price
$55.00 USD
Kuchikiri Matcha Tsubo Nishiki is Yamamasa Koyamaen's fall-exclusive matcha, named for the ritual of breaking the seal on the tea jar when spring-picked tea is opened for the first time. Aged for several months after harvest, it settles into a medium-bodied, lightly astringent usucha with toasty, lightly roasted notes and a hint of smooth creaminess. Available early October through early December only, while supplies last.
Why Kuchikiri Matcha Tsubo Nishiki?
- Toasty, lightly roasted notes: A warm, toasty character that sets it apart from bright spring matchas, with a hint of smooth creaminess underneath.
- Medium-bodied and light: Slightly astringent yet easy to drink, with the rounded depth that comes from months of aging after harvest.
- Made for usucha: Prepared as thin tea at around 80°C, it makes a calm, comforting bowl for the cooler months.
- A seasonal ritual: The Kuchikiri tradition marks the start of the new tea season in November, when the seal of the jar is broken and the tea is first used. In stock early October through early December only.
- Best for: Usucha drinkers who enjoy toasty, mellow flavors, and anyone who likes to follow the tea calendar with a seasonal bowl.
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Shipping & Returns
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Tasting Notes
Medium-bodied and light with toasty, lightly roasted notes, a hint of smooth creaminess, and a touch of astringency.
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.