Origin
Uji, Kyoto
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Chigi no Shiro by Marukyu Koyamaen
$65.00
Please read An Important Update on Matcha Pricing and Availability for more information
Chigi no Shiro (千木の白) is a refined ceremonial-grade matcha from Marukyu Koyamaen, offering a harmonious balance of refreshing aroma, gentle tartness, and velvety creaminess. Crafted for thin tea (usucha), it presents soft vegetal notes, neither overtly sweet nor bitter, with a lingering smooth finish that entices the senses.
About this item:
- Refreshing Aroma: Bright green fragrance that evokes freshness and vitality.
- Balanced Flavor: A delicate interplay between umami and mild astringency creates depth without harshness.
- Soft Creamy Texture: Velvety mouthfeel that smooths the experience, making it approachable even for newer matcha drinkers.
- Designed for Usucha: Optimized for thin-tea preparation—delicious with lower water temperature and lighter whisking.
- Multiple Size Offerings: Available in both 40 g can for regular enjoyment and 100 g can / bag for frequent use or ceremonial settings.
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
Bright “grassy” freshness with gentle umami and a soft edge of tartness; creamy texture and a clean, smooth finish.
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.
