Origin
Uji, Kyoto
Recommended for
Profile
Skip to product information
Senun-no-Shiro by Nakamura Tokichi
$40.00
Ceremonial Grade | Bold & Refined | Direct from Japan
Senun no Shiro (千雲の白) is a ceremonial‑grade thin‑tea (usucha) matcha crafted by Nakamura Tokichi of Uji, Kyoto. This lively matcha stands out with its vivid jade-green color, bold vegetal bitterness, and a bright, clean finish. Its crisp acidity adds depth, offering a truly invigorating and sophisticated matcha experience.
About this item:
- Bold Bitterness & Bright Acidity: Intense vegetal notes balanced by a refreshing, clean aftertaste.
- Uji Matcha Tradition: Produced by Nakamura Tokichi, a family-run institution since 1854 in Uji—over 160 years of tea mastery.
- 100% Japanese Origin: Shade-grown, stone-ground, and packaged entirely in Japan.
- 30‑gram tin: Compact can containing 30 g, about 15 usucha servings.
- Recommended Uses: Best enjoyed as usucha; reviewers highlight its suitability for daily rituals and lattes. One noted, “ideal for those who appreciate a bolder, more intense flavour profile, while still enjoying the clean, refreshing finish”.
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
A vibrant matcha boasting bold vegetal bitterness, crisp acidity, and a clean, refreshing 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.
