Origin
Uji, Kyoto
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Maki no Shiro by Yamamasa Koyamaen
100g Bag
$55.00 USD
Sale price
$55.00 USD
Regular price
$65.00 USD
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Maki no Shiro by Yamamasa Koyamaen
$55.00 USD
Sale price
$55.00 USD
Regular price
$65.00 USD
Maki no Shiro (槇の白) is an entry-level ceremonial-grade matcha from Yamamasa Koyamaen, a traditional tea maker in Uji, Kyoto with heritage dating back to the Edo era. This full-bodied usucha delivers a well-balanced flavor profile with depth, mild astringency, and a hint of bitterness in the aftertaste—making it an excellent choice for daily matcha enjoyment, lattes, and culinary applications.
About this item:
- Full-Bodied Balance: Deep flavor with nutty aroma, mellow umami, and gentle astringency from natural amino acids.
- Everyday Versatility: Perfect for traditional usucha, creamy matcha lattes, and dessert recipes.
- Entry-Level Grade: Approachable pricing with ceremonial quality—ideal for daily practice and home use.
- 100% Uji Origin: Shade-grown, stone-ground in traditional mills, and sourced from historic tea gardens in Kyoto.
- Temperature Sensitive: Best prepared at 80-85°C to bring out its natural sweetness and minimize bitterness.
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
Maki no Shiro offers a full-bodied flavor with nutty aroma, balanced umami depth, gentle astringency, and a subtle bitter finish that pairs beautifully with milk.
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.