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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Chigi no Shiro
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Chigi no Shiro is a distinguished ceremonial-grade matcha produced by Marukyu Koyamaen, a renowned tea producer based in Uji, Kyoto. The name "Chigi no Shiro" was bestowed by Keikouin Shun, the former Grand Priest of Ise Jingu (Ise Grand Shrine), to commemorate the relocation of the shrine and the dedication to maintaining tradition with a constantly renewed spirit.
Tasting Notes:
🍃 Refreshing and grassy aroma with subtle vegetal fragrance
🌿 Harmonious balance of mild astringency and umami
🍵 Smooth, velvety mouthfeel with a clean, lingering finish
✨ Delicate sweetness that enhances the overall experience
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.