Preparing matcha is a simple yet mindful ritual — but the ratio of matcha to water (or milk) can vary depending on how you enjoy it.
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Biwa no Shiro
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Biwa no Shiro — Heritage in Every Sip.
Biwa no Shiro by Kanbayashi Shunshō is a refined ceremonial-grade matcha that captures the essence of history and craftsmanship. Named after one of Uji’s seven legendary tea gardens established by Shogun Ashikaga Yoshimitsu, this matcha is a tribute to timeless tradition. Finely stone-milled and crafted with care, it reveals a multi-dimensional flavor profile—nutty sweetness layered with subtle woodsy depth and a hint of milk caramel. Its smooth, silky texture and lingering aftertaste make it a sophisticated choice for those who appreciate complexity in their matcha.
Tasting Profile:
🍃 Aroma: Sweet milk caramel with hints of toasted cacao.
🌰 Flavor: Rich notes of macadamia and cashew
✨ Texture: Silky and pampering, offering a smooth mouthfeel.
🍵 Finish: Long-lasting sweetness with a gentle nutty aftertaste.
How to Store Matcha
To keep your matcha fresh and flavorful:
- Store in an airtight container to prevent oxidation.
- Keep it in a cool, dry, and dark place — the fridge is ideal if sealed properly.
- Avoid moisture, heat, and light, as they can degrade quality.
- Use within 1–2 months after opening for the best taste.
- Always use dry utensils when scooping.
Tip: If stored in the fridge, let it come to room temperature before opening to avoid condensation.
How to prepare matcha?
1. Sift the Matcha
Add matcha powder into your bowl. Sift it to remove clumps and ensure a smooth, lump-free drink.
2. Add Water
Pour in hot water (not boiling). Water that’s too hot can make matcha taste bitter.
3. Whisk
Using a bamboo whisk, briskly whisk in a “W” or “M” motion until the surface becomes frothy with tiny bubbles. This creates a creamy, balanced texture.
4. Enjoy
Drink it straight from the bowl or pour into a cup. Sip and savor slowly.