Buy Shiro no Kotobuki Matcha by Hekisuien

Discover elegance and celebration in every bowl with Shiro no Kotobuki Matcha by the esteemed Kyoto tea house Hekisuien. Crafted for those who appreciate refined flavour, vibrant hue and premium authenticity, this matcha delivers a mellow sweetness, ultra-smooth texture and radiant emerald colour — perfect for a mindful daily ritual or a ceremonial experience.

About Shiro no Kotobuki Matcha

The name Shiro no Kotobuki (城の寿) evokes grandeur and longevity — “castle of long life”. Hekisuien selects top-tier shade-grown first-flush tencha leaves from Uji, Kyoto, then gently steams, de-veins and slow stone-mills them into a very fine powder. The result: matcha with creamy mouthfeel, delicate sweetness and virtually no bitterness — suitable for both thin (usucha) and thicker (koicha) preparations.

Tasting Notes

How to Prepare Shiro no Kotobuki Matcha

Usucha (Thin Tea):

1. Sift 1.5-2 g of matcha into a warmed tea bowl.

2. Add ~ 70 – 80 ml water at ~75 °C.

3. Whisk briskly with a bamboo whisk in an “M” or “W” motion until a fine foam forms.

4. Sip immediately to enjoy full flavour and aroma.

Koicha (Thick Tea):

1. Use 3-4 g matcha with ~ 30 ml water at ~70 °C.

2. Stir slowly until the mixture is thick, glossy and deeply rich.

3. Drink directly from the bowl to experience full depth.

Frequently Asked Questions

Q1. What makes Shiro no Kotobuki Matcha special?
It’s crafted from prime shade-grown Uji leaves, stone-milled into a fine powder with soft sweetness and refined finish — ideal for both usucha and koicha.

Q2. Is this matcha beginner-friendly?
Yes — its gentle profile, low bitterness and smooth texture make it approachable for newcomers while still satisfying for experts.

Q3. Can I use it in a latte or iced matcha?
You can, although its delicacy shines most when whisked traditionally. For milk-based drinks, opt for a more robust latte-grade to retain flavour through milk.

Q4. What’s the recommended water temperature?
Around 70-75 °C for usucha; ~70 °C for thicker koicha style. Higher temperatures may introduce bitterness.

Q5. How should I store it?
Keep sealed in its tin, store in a cool, dark place. After opening, refrigerate and use within 4-8 weeks for best flavour and colour.

Q6. Does it contain any additives or fillers?
No — it’s 100% pure, shade-grown Japanese matcha powder with no added sweeteners or fillers.

Q7. Where is it grown and milled?
In Uji, Kyoto, Japan — the historic birthplace of matcha. Everything from cultivation to milling is managed by Hekisuien.

Q8. Is it suitable for koicha (thick tea)?
Yes. Its rich texture and balanced flavour make it ideal for thick tea preparation, offering deep depth without harsh astringency.

Q9. What flavour should I expect on the first sip?
Expect gentle steamed-green notes, creamy sweetness, smooth body, and a lingering, clean aftertaste.

Q10. Do you ship internationally?
Yes — worldwide shipping is available, including to the UK, Ireland and beyond.