Iwai No Shiro 祝の白 │ Matcha │ Shogyokuen
Regular price
$28.50
Iwai No Shiro is a flexible matcha, comparable to Marukyu Koyamaen's Yugen. Its strong matcha taste, velvety consistency, and "frothability" make it an excellent choice for light (usucha) matcha or creating lattes and sparkling beverages.
NOTE. Shogyokuen recently updated their tin color and design due to a shortage of tea tins. The tins in your shipment may look different from those pictured here. Please, know these tins are authentic.
PREPARATION
STEP 1. Add matcha powder ( 2g / 1 tsp / 2 chashaku scoops) into a suitable tea bowl.
STEP 2. Pour 70 ml / 2.4 oz of water 75℃ / 167°F water over the matcha powder.
STEP 3. Whisk with a tea whish (chasen) until foamy.
STEP 2. Pour 70 ml / 2.4 oz of water 75℃ / 167°F water over the matcha powder.
STEP 3. Whisk with a tea whish (chasen) until foamy.
RECOMMENDATIONS
❖ Use soft water, but not mineral, distilled or purified water. Much of US tap water is hard water, containing minerals that may interfere with the taste of your tea. If you have hard water or lack a filtration system to remove mineral particles, then bottled water can be used. Distilled or purified water may result in a flat tea.If you will not be using soft or bottled water then filter your hard water and go through a process to boil the water for 4 - 5 minutes and let it cool to the temperature needed for your tea.
❖ As your hot water is cooling, before Step 1, use the hot water to warm up the tea bowl with hot water. Pour the water back and dry the tea bowl with a clean cloth.
❖ Shift the matcha powder to prevent clumping of the matcha powder.
❖ Consume your matcha immediately after it is prepared. As it cools the matcha will become increasingly bitter.
❖ Freshness is the most important thing for the enjoyment of Matcha. It is best to use up the tea within one month of opening.
Founded in 1827, Shogyokuen has perfected the art of producing top-quality matcha using the finest leaves from Kyoto. This renowned company prides itself on its expert CEO, Hiroshi Kobayashi, who is one of only 13 people in Japan (and the sole one in Kyoto) to hold the highest rank of 10 for tea leaf appraisal. With an exceptional ability to evaluate the attributes of tea leaves and create the perfect blend, particularly for matcha, Kobayashi's expertise has garnered numerous awards throughout the years.