Biwa no Shiro Matcha by Kanbayashi Shunsho
How to Prepare Biwa no Shiro Matcha
Sift 1.5–2 g (about one teaspoon) into a pre-warmed bowl.
Add 60–80 ml of hot water at 70–75 °C (160–170 °F).
Whisk briskly with a bamboo whisk (chasen) in quick, fluid motions until a soft, creamy foam appears.
Sip immediately and enjoy the calm, floral sweetness that lingers.
Tip: Use slightly cooler water to enhance its natural sweetness and minimise any bitterness.
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Gyokuro Kanro Tea
Kanro’s name means “sweet dew. " This tea has a plentiful, rich character until the last drop. The main difference between Gyokuro and Sencha is that Gyokuro green tea is shade-grown and harvested only once a year in spring. This shading of the Gyokuro tea plants ensures that the natural antioxidant and anti-irritant properties associated with the plants are maximized to the utmost.Kanro's plentiful umami and long finish make it a good Gyokuro for slowly sipping in small servings. It has a concentrated flavor, just like freshly squeezed tea leaves.Try this tea for your first taste of Ippodo Gyokuro. Make sure to "cool the water thoroughly."Loose leavesWeight: 80gGreen tea from Japan