Origin
Uji, Kyoto
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Seikan no Shiro by Nakamura Tokichi
$40.00
Seikan no Shiro (清閑の白) is a ceremonial-grade thin-tea matcha from Nakamura Tokichi in Uji, Kyoto. It offers a serene profile of gentle sweetness and smooth umami, with minimal bitterness and a silky aftertaste—an elegant, approachable matcha perfect for daily rituals. Its delicate jade-green hue suits both traditional usucha and modern latte creations.
About this item:
- Subtle Sweetness & Umami: Light-bodied with balanced savory-sweet notes and a mellow texture.
- Uji Tea Legacy: Crafted by Nakamura Tokichi, a renowned tea house since 1854 in Uji, Kyoto.
- 100% Japanese Origin: Shade-grown, stone-ground, and packed entirely in Japan.
- 30‑gram tin: 15 usucha servings (2 g each).
- Recommended Uses: Designed for thin tea (usucha), yet versatile enough for lattes. Reviewers note its "subtle sweetness complemented by an umami flavor" and silky finish.
Details
Shipping & Returns
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Tasting Notes
Seikan no Shiro delights with light sweetness, balanced umami, and a velvety smooth finish.
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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.
