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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Mikazuki no Shiro
$40.00
Creamy, Bold, and Smoothly Approachable 🍵🌙
Mikazuki no Shiro is a refined Kanbayashi matcha that balances a light body with a bold, lively flavor. Opening the tin, you are greeted by a fresh, vibrant green aroma that hints at its clean yet dynamic profile.
Prepared as usucha, it is smooth, silky, and effortlessly approachable, revealing subtle vegetal notes with just the right touch of astringency. Its lively, sharp character also makes it ideal for matcha lattes, where its bold flavor shines through without overwhelming the creaminess of milk.
🌱 Color: Bright, fresh green.
👃 Aroma: Clean and vibrant with fresh green tea notes.
🍵 Taste: Smooth and light-bodied with bold, lively flavors; perfect for usucha or creamy lattes.
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.