Matcha Midori no Shiro from Tsujiri 40g

Midori no Shiro Matcha

"Midori no Shiro" is a premium matcha specially named by the esteemed Grand Master Fushin’an of the Mushakouji Senke school. This matcha is ideally suited for serving as a light tea (usucha). To ensure its freshness and quality, "Midori no Shiro" is carefully packaged in a can, which offers better protection against humidity, preserving the matcha's delicate flavour and aroma.

About Tsujiri

The history of Gion Tsujiri dates back to 1860 (Man'en 1), when the company was founded by the first-generation Tsujiriemon in the village of Uji, Yamashiro Province (now Uji City, Kyoto Prefecture). The company originally began by producing and selling Uji tea, and later established its foundation in the Kyoto Gion area, leading to the name "Gion Tsujiri."

To deliver the highest quality matcha, Gion Tsujiri employs traditional stone mills, meticulously grinding the tea leaves at a slow and steady pace. This process ensures the matcha retains its vibrant deep green color and aromatic fragrance. Despite the demands of modern efficiency, this traditional method yields only 40 grams of matcha per hour. The resulting matcha, with its beautiful color, froth, and full-bodied flavour, can only be achieved through the time-honoured technique of stone grinding.

We invite you to experience the authentic taste of Uji matcha from Gion Tsujiri, a true embodiment of tradition and quality.

How to make a hot matcha latte

1. Whisk together 1 teaspoon of well-sifted Matcha and 60 ml of 80°C (175°F) filtered water using a chasen (bamboo whisk) or handheld frother.
2. Steam and froth 180 ml of your preferred milk.
3. Pour the milk into the freshly whisked matcha.
4. Sweeten if desired.
5. Sip, stir, and enjoy your comforting hot matcha latte.

How to make usucha (thin matcha)

1. Heat a chawan (tea bowl) with hot water.
2. Soften a chasen (bamboo whisk) by lowering the bristles into the hot water.
3. Empty the water from the chawan, and dry the bowl thoroughly with a soft cloth.
4. Sift 1 teaspoon of Matcha into the chawan, and whisk together with 60-70 ml of 75-85°C (170-185°F) filtered water using the softened chasen.
5. Use a M or W motion with your wrist, avoiding scraping the bottom and sides of the chawan.
6. Once frothy, gently lift the chasen from the centre of your chawan.
7. Enjoy your fresh bowl of matcha.

How to store Matcha

Store Matcha in a dark, cool place away from light, heat, and humidity. Ensure the container is tightly sealed after opening to keep the tea fresh.

Ingredients: 100% Japanese green tea

Origin: Kyoto, Japan