Origin
Uji, Kyoto
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Hiroha no Shiro by Nakamura Tokichi
$40.00
Please read An Important Update on Matcha Pricing and Availability for more information
Hiroha no Shiro (廣葉の白) is a graceful thin-grade matcha from Nakamura Tokichi, inspired by lush tea leaves and fine Uji tradition. It offers a subtle umami, a touch of gentle bitterness and acidity, and a clean, refreshing finish—ideal for refined usucha preparation.
About this item:
- Delicate Umami: Smooth and mild, accented by gentle bitterness and bright acidity for balance.
- Refined Thin Grade: Tailored for usucha, this light-body profile celebrated in tea ceremonies presents elegance in every sip.
- Iconic Tea Name: “Hiroha no Shiro,” meaning “Broad Leaves White,” evokes vitality and purity in matcha character.
- Renowned Heritage: Crafted by Nakamura Tokichi in Uji, Kyoto—steeped in over 160 years of tea-making artistry.
- Compact 30 g Can: Stylish and fresh for daily rituals or ceremonial enjoyment.
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
Subtle umami with gentle bitterness and bright acidity, finishing clean, light, and overall refreshing.
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.
