Singapore-based partner Hvala came to Wazuka, Kyoto, and created this Shiro Matcha in Spring 2023. This unique product was crafted by taking spring leaves, shaded and handpicked to make tencha (the leaf used for matcha), and then sun-drying the leaves like white tea instead of steaming them as you would to make tencha. They then ground the leaves into powder using a traditional matcha stone mill to create this innovative variation on traditional matcha.
Flavor profile: floral and vegetal, hint of bitterness of walnuts with low astringency (do not expect matcha-like sweet / umami flavors)
Instructions: Enjoy it with 1g (about half a tea spoon) per 300 ml of hot water (we used 80C/176F). Alternatively, make it thicker and blend with oatmilk or almond milk.
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