Crafted from the first-harvest tencha leaves of Uji, Kyoto, this ceremonial-grade matcha balances fresh sweetness with subtle umami, finely stone-ground for a vibrant, silky texture—perfect for Usucha, the light tea of the Japanese ceremony.
The name “Seijin no Shiro” (成人の白) combines “Seijin” (成人) meaning coming of age or maturity, symbolizing growth, refinement, and the transition to excellence; and “Shiro” (白) meaning white, representing purity, clarity, and the pristine quality of the tea. Together, the name evokes the essence of perfected craftsmanship and the blossoming of refined flavor.
| Size | 100 g |
|---|
How to make usucha matcha
2-4g
50-80ml
80-85C
How to Make Usucha Matcha
Warm Tools: Heat the chawan (bowl) and soften the chasen (whisk) with hot water, then dry.
Sift Matcha: Sift 2-3g of matcha into the chawan.
Prepare Water: Boil water, then cool to 80–85°C (175°F).
Add Water: Pour 50-80 ml of the prepared water into the bowl.
Whisk: Whisk briskly in a “W” motion until frothy and smooth.
Serve: Enjoy immediately.
How to Make a Perfect Matcha Latte
Ingredients:
3g matcha powder
40-50ml hot water (80-85°C)
80-100 milk (dairy or plant-based)
Sweetener (optional)
Instructions:
Whisk Matcha:
Sift matcha into a bowl.
Add hot water and whisk in a zigzag motion until frothy.
Heat Milk:
Warm milk and froth using a whisk, frother, or steam wand.
Assemble Latte:
Pour milk into matcha. Sweeten if desired.
Tips:
Use premium authentic matcha for the best flavor.
Try oat milk for a creamy texture.
Enjoy your latte! 🌿
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