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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Ukishima-no-Shiro
$0.00
Ukishima-no-Shiro — Floating Island of White Elegance
Ukishima-no-Shiro by Nakamura Tokichi is a ceremonial-grade matcha that embodies the essence of Uji’s centuries-old tea culture. Named after the poetic imagery of a “floating island,” this matcha is a tribute to the artistry and precision of traditional tea craftsmanship, offering a refined and balanced tasting experience.
Tasting Profile:
🍃 Aroma: Fresh note with a delicate touch of sweet florals.
🌱 Flavor: Rich umami with a harmonious blend of sweetness and subtle astringency.
✨ Texture: Silky smooth, with a luxuriously creamy mouthfeel.
🌿 Finish: Lingering and mellow, with a gentle sweetness that leaves a soothing impression.
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.