Maki no Shiro by Yamamasa Koyamaen
Maki no Shiro (槇の白) is an entry-level ceremonial-grade matcha from Yamamasa Koyamaen, a traditional tea maker in Uji, Kyoto with heritage dating back to the Edo era. This full-bodied usucha delivers a well-balanced flavor profile with depth, mild astringency, and a hint of bitterness in the aftertaste—making it an excellent choice for daily matcha enjoyment, lattes, and culinary applications.
About this item:
- Full-Bodied Balance: Deep flavor with nutty aroma, mellow umami, and gentle astringency from natural amino acids.
- Everyday Versatility: Perfect for traditional usucha, creamy matcha lattes, and dessert recipes.
- Entry-Level Grade: Approachable pricing with ceremonial quality—ideal for daily practice and home use.
- 100% Uji Origin: Shade-grown, stone-ground in traditional mills, and sourced from historic tea gardens in Kyoto.
- Temperature Sensitive: Best prepared at 80-85°C to bring out its natural sweetness and minimize bitterness.
Original: $55.00
-70%$55.00
$16.50Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Maki no Shiro (槇の白) is an entry-level ceremonial-grade matcha from Yamamasa Koyamaen, a traditional tea maker in Uji, Kyoto with heritage dating back to the Edo era. This full-bodied usucha delivers a well-balanced flavor profile with depth, mild astringency, and a hint of bitterness in the aftertaste—making it an excellent choice for daily matcha enjoyment, lattes, and culinary applications.
About this item:
- Full-Bodied Balance: Deep flavor with nutty aroma, mellow umami, and gentle astringency from natural amino acids.
- Everyday Versatility: Perfect for traditional usucha, creamy matcha lattes, and dessert recipes.
- Entry-Level Grade: Approachable pricing with ceremonial quality—ideal for daily practice and home use.
- 100% Uji Origin: Shade-grown, stone-ground in traditional mills, and sourced from historic tea gardens in Kyoto.
- Temperature Sensitive: Best prepared at 80-85°C to bring out its natural sweetness and minimize bitterness.
