Matcha Tsukasanoshiro by Ocha no Kanbayashi – 30g
Matcha Tsukasanoshiro by Ocha no Kanbayashi is a ceremonial matcha with rich, intense umami and a creamy texture. Its fresh and floral notes evoke the tea fields of Uji.
€ 40,00 VAT included
To best enjoy this matcha:
- Quantity: 2-3g of matcha.
- Water: 60-80ml at 70-80°C (or cold).
- Tools: bamboo whisk (chasen).
- Preparation: whisk the matcha vigorously with the water until you get a soft, smooth foam.
Type: ceremonial matcha
Name: Tsukasanoshiro (司の白)
Origin: Japan (Uji, Kyoto)
Producer: Ocha no Kanbayashi
Packaging: 30g
The Kanbayashi family, originally from a powerful clan in the Ayabe region, moved to Uji in 1558 (Eiroku era) and has since served both the imperial court and the shogunate, becoming official tea masters during the Edo period.
Today, led by Teruyo Kanbayashi-san, the company continues to honor its ancestors legacy, combining traditional and modern techniques to preserve the essence of tea—its taste, color, and aroma.
The Uji area, with its unique climate and terroir, is the ideal place for tea cultivation. Here, the monk Myōe began growing tea about 800 years ago, and since then, Uji has become synonymous with the highest quality tea.
Ocha no Kanbayashi selects premium leaves from every field, highlighting the unique characteristics of each area to create exceptional teas.
Additional information
Description
The elegance of Uji
“Tsukasanoshiro” (司の白) matcha is a ceremonial matcha produced by the historic Ocha no Kanbayashi company in Uji (Kyoto). Its name evokes the tradition and excellence that define it.
This matcha stands out for its rich and intense umami, creamy texture, and delicate, natural sweetness. Its fresh and floral notes evoke the peaceful tea fields of Uji, the cradle of Japanese tea tradition. Its jade-colored foam and elegant flavor make it perfect for those seeking a luxurious and unique tea.
The company pays great attention to the quality of the tea leaves: it sources the finest raw materials from small local farmers and grinds the tencha (shaded dried tea leaves) strictly with stone mills, to ensure a fine and smooth texture. Every sip is a unique sensory experience.
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