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Matcha Ichigen no Shiro

Powdered green tea favoured by Kobori Sojitsu, the 13th generation grand tea master of Enshuryu

Matcha Ichigen no Shiro Matcha Ichigen no Shiro
CM Enshuryu

Koicha tea is a flavorful tea, full-bodied and bold, yet smooth and creamy, soft and sweet, free from astringent or bitter tones. Its velvety soft aroma stays with us long after tasting. This milder tea composition is of lower intensity than the Asuka no Shiro.

The Spirit of Enshu Sado:
Sado is a ritualised form of serving tea,expressing "Wakeiseijaku"-or mutual respect and thoughtfulness,which brings harmony among and between people and things - by appreciating art pieces that are presented during the ceremony. Enshu Sado(Tea) school has 400 years of history.Enshu Kobori,the originator,was a feudal lord of the early 17th century(Edo Era) and was considered a great tea master of the time. He was the Sado instructor for the Tokugawa Shogunate,and has left behind a great legacy in paintings,calligraphic works,poetry,architecture and gardens.


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Origin: Uji tea fields, Japan

Ingredients: green tea powder

Shelf life: 6-8 months

Unit price:



$ *

*Exchange rate for informational purposes only.
We invoice in Japanese Yen.

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14 days money back (See conditions)

The customs duties do not belong to our competence. It may occur that duties have to be paid on receipt of the parcel. About the current rates of customs duties in your country please contact local authority. To learn about international shipping, read more here.
Goods will be dispatched within 10 business days after confirming the inventory of the product quantity you have ordered.

Should you have any questions, please do not hesitate to contact us.

How to prepare

USUCHA (thin tea)
1) Warm up teabowl with hot water, then dry it with a cloth.
2) Sift 2 g (1 tspn or 2 chashaku scoop) matcha powder into warm and dry teabowl.
3) Pour 75 ml 80–84 °C (165–185 °F) water over the matcha powder.
4) Whisk with a chasen (tea whisk) until foamy.

KOICHA (thick tea)
1) Warm up teabowl with hot water, then dry it with a cloth.
2) Sift 4 g (3 tspn or 4 chashaku scoop) matcha powder into warm and dry teabowl.
3) Pour 15 ml 80–84 °C (165–185 °F) water over the matcha powder.
4) Gently knead with a chasen (tea whisk) until
all lumps are gone.
5) Repeat steps 3 and 4.

As matcha cools down it becomes more bitter, so we recommend drinking it within a few minutes after preparing.

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