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Matcha Agata no Shiro

Refined, light matcha tea suitable for both usucha and koicha

Matcha Agata no Shiro Matcha Agata no Shiro

Horii Shichimeien's Agata no Shiro is a refined, light matcha tea with a sweetish aftertaste. Its softness and sophisticated flavours transcend traditional usucha (thin tea) aromas. So if we wish to fully explore this tea, we definitely recommend koicha (thick tea) style here. Thus (as koicha), Agata no Shiro shows off its splendid, rich, full-bodied and lingering flavours.

The meaning of Agata no Shiro "縣の白" :
The name of the tea “Agata no Shiro” comes from Agata Shrine in Uj. This particular tea is used in the Tea Festival of said shrine, which is known as “the peculiar festival in the dark of night”. (for an explanation of the usage of "mukashi" and "shiro", please refer to the general notes)

◆The general notes of the usage of "mukashi" and "shiro":
The expressions "Mukashi" and "Shiro" at the end of tea names have a grading connotation and are used to distinguish between thick and thin teas, respectively.
Only "Mukashi" was likely to have been used originally, with the expression "Shiro” coming into use later on.

"Mukashi" is said to be a combination of the Chinese characters for "twenty" (廿) and "day" (日). Crucially, March 20th (廿日) of the lunar calendar is when it was said that the very best tea is picked.

"Shiro" became common during the reign of the third shogun, Tokugawa Iemitsu, and is said to have originated when the feudal lords of the time actively asked Uji tea masters to make their tea “thin" or "light". It is not clear what the expression “shiro" specifically meant at that time, but it is thought to have referred to the differences in taste, as records show that Furuta Oribe preferred dark green tea while Kobori Enshu preferred it to be lighter.
Perhaps the difference between 'dark' and 'light' tea can also be explained by the difference in the preparation methods of the tea in Uji.

Other theories as to the origins of the words “mukashi" and “shiro" exist, but it can be said with reasonable confidence that the word “mukashi" has been used since ancient times, with the word “shiro" coming into use from the Edo period onwards. Later generation tea masters then replaced the traditional word “mukashi" with the term “shiro," both of which had previously been used to describe the grades of the tea, and made it commonplace.

In any case, it is not totally clear how the times and changes in the history of the tea ceremony could have affected the meaning of “shiro" or "mukashi". However, they are words that reflect the trends and changes of the times and have been carried over to the present day.

Nutrition information

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Item code: HSM008

Maker: Horii Shichimeien

Origin: Kyoto Pref., JAPAN

Ingredients: green tea powder

Best before: OCT / 2024

Dimensions: ø 6 cm, H: 7 cm

Unit price:


Quantity:

Cost:

$ USD


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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.

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

How to prepare

HOW TO PREPARE
As Usucha:
STEP 1) Put 2g (0.4 US tsp, 1 teaspoon or 2 chashaku scoop) matcha powder into a suitable tea bowl.
STEP 2) Pour 75 ml (2.4 fl oz) 80℃ (176°F) water over the matcha powder.
STEP 3) Whisk with a chasen (tea whisk) until foamy.

As Koicha:
STEP 1) Put 4g (0.8 US tsp, 2 teaspoon or 4 chashaku scoop) matcha powder into a suitable tea bowl.
STEP 2) Pour 30 ml (1 fl oz) 80℃ (176°F) water over the matcha powder.
STEP 3) Gently mix with a chasen (tea whisk) until creamy.

❖ Before Step 1, warm up the tea bowl with hot water, then dry it with a cloth to create the perfect temperature so make the most delicious matcha with a fresh scent while preparing. (Optional)
❖ To prevent clotting of the matcha powder, sift it through a fine strainer before use. (Strongly recommended)
❖ After the matcha is done, drink it immediately, because as it cools down it gets more and more bitter. (Recommended)
❖ Freshness is the most important thing for the enjoyment of Matcha. It is best to use up the tea within one month of opening. (Strongly recommended)

Latest Product Reviews

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At******, 2023-05-15 20:02 JST, HUNGARY

❤️

Did you find this review useful? (3)

Co******, 2021-07-09 07:08 JST, UNITED STATES OF AMERICA

Excellent as koicha. Definitely a slow sipper, you'll want to appreciate the subtleties of the flavorway. Really great stuff.

Did you find this review useful? (5)

Kr******, 2019-08-31 14:47 JST, NEW ZEALAND

This is a great everyday matcha.

Did you find this review useful? (2)

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