Origin
Uji, Kyoto
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Ukishima no Shiro by Nakamura Tokichi
$30.00
Please read An Important Update on Matcha Pricing and Availability for more information
Ukishima no Shiro (浮島の白) is a ceremonial‑grade thin‑tea matcha from Nakamura Tokichi, the revered Uji, Kyoto tea master since 1854. This blend offers a vibrant pale-green hue, silky texture, rich umami, and gentle sweetness with a creamy, lingering finish—ideal for both traditional usucha preparations and modern matcha beverages.
About this item:
- Rich Umami & Subtle Sweetness: Elegant balance with creamy finish and minimal astringency.
- Uji Tea Heritage: Crafted by Nakamura Tokichi, founded in 1854 in Uji, Kyoto—over 160 years of expertise.
- Pure Japanese Quality: Shade-grown, finely stone‑ground, and entirely packaged in Japan.
- 30‑gram tin: Compact 30 g can yields about 15 usucha servings (2 g each).
- Recommended Uses: Perfect for usucha, matcha lattes, and baking; its mild profile and vibrant color enhance drinks and desserts. Highly recommended as a latte base.
Details
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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
Ukishima no Shiro delights with deep umami flavor, gentle sweetness, and a smooth, creamy finish.
Strength
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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.
