Crafted from carefully selected first-harvest tencha leaves grown in Uji, Kyoto, this ceremonial-grade matcha offers a delicate balance of vibrant sweetness and gentle umami. Finely stone-ground for a smooth, light texture, it is specially designed for Usucha—the thin, frothy tea of the Japanese tea ceremony.
The name “Sangetsu no Shiro” translates to “White of the Three Moons.” “Sangetsu” (三月) means March, the early spring harvest period when tea leaves are at their most tender, nutrient-rich, and flavorful. “Shiro” (白) means white, symbolizing purity, clarity, and exceptional quality. This name honors the tradition of harvesting at the optimal time to capture unmatched freshness and refined flavor in every bowl.
| Size | 100 g |
|---|
How to make usucha matcha
2-4g
50-80ml
80-85C
How to Make Usucha Matcha
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Warm Tools: Heat the chawan (bowl) and soften the chasen (whisk) with hot water, then dry.
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Sift Matcha: Sift 2-3g of matcha into the chawan.
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Prepare Water: Boil water, then cool to 80–85°C (175°F).
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Add Water: Pour 50-80 ml of the prepared water into the bowl.
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Whisk: Whisk briskly in a “W” motion until frothy and smooth.
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Serve: Enjoy immediately.
How to Make a Perfect Matcha Latte
Ingredients:
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3g matcha powder
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40-50ml hot water (80-85°C)
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80-100 milk (dairy or plant-based)
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Sweetener (optional)
Instructions:
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Whisk Matcha:
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Sift matcha into a bowl.
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Add hot water and whisk in a zigzag motion until frothy.
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Heat Milk:
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Warm milk and froth using a whisk, frother, or steam wand.
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Assemble Latte:
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Pour milk into matcha. Sweeten if desired.
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Tips:
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Use premium authentic matcha for the best flavor.
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Try oat milk for a creamy texture.
Enjoy your latte! 🌿
د.إ390.00
