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Kyoto Chanokura - Chiyo no Miyabi
$23.00 USD
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EXP 2025-10-25
Kyoto Chanokura – Chiyo no Miyabi Matcha (40 g)
High Ceremonial Grade | Kyoto, Japan | Graceful Sweetness & Refined Umami
Embodying the spirit of Kyoto elegance, Chiyo no Miyabi (“Eternal Grace”) from Kyoto Chanokura offers a serene, sophisticated matcha experience. This high ceremonial-grade blend is carefully crafted from shade-grown, first-harvest leaves cultivated in Kyoto’s fertile valleys — celebrated for their balance of sweetness, aroma, and depth.
🍵 Tasting Profile
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Flavor: Soft, rounded umami with a natural sweetness and delicate creaminess
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Aroma: Gentle floral and fresh-green notes reminiscent of spring air
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Texture: Silky and smooth, producing a fine, luminous foam
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Finish: Clean, mellow aftertaste with hints of white chocolate and buttered greens
🌿 About the Producer
Kyoto Chanokura, a boutique Kyoto tea house, is known for blending traditional tea-making wisdom with modern refinement. Chiyo no Miyabi reflects their mastery — using only ichibancha (first-flush) leaves, stone-ground slowly to preserve aroma, color, and the tea’s exquisite sweetness.
✨ Perfect For
Ideal for koicha (thick tea) or luxurious usucha (thin tea) preparations. A superb choice for tea ceremonies, premium gifting, or anyone seeking a truly refined Kyoto-style matcha.
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Available Quantities
- 30g Only 5 left
premium matcha for your home cafe
Matcha Preparation Guide
Usucha (thin tea) is the most common way to prepare matcha. Follow these steps to make a perfect bowl of traditional matcha.
Prepare Your Tools
Gather your matcha bowl (chawan), bamboo whisk (chasen), bamboo scoop (chashaku), and high-quality matcha powder.
Warm the Bowl
Pour hot water into the bowl to warm it. Discard the water and dry the bowl with a clean cloth.
Measure the Matcha
Using the bamboo scoop, measure 1.5-2 scoops (about 2g) of matcha powder into the bowl.
Add Water
Add about 70ml (2.5oz) of hot water (80°C/175°F, not boiling) to the bowl.
Whisk the Matcha
Using the bamboo whisk, whisk the matcha in a 'W' or 'M' motion rapidly until frothy. The goal is to create a smooth, frothy top with no lumps.
Tips for Perfect Usucha
- Sift the matcha powder before whisking to avoid clumps.
- Use water that is hot but not boiling (80°C/175°F) to preserve the delicate flavors.
- Whisk until you see a fine foam with small bubbles for the best texture and taste.
A matcha latte combines the earthy flavor of matcha with the creamy sweetness of milk. Here's how to make a delicious matcha latte at home.
Prepare the Matcha
Sift 1-2 teaspoons of matcha powder into a cup or bowl to remove any clumps.
Add Hot Water
Add 30ml (1oz) of hot water (80°C/175°F) to the matcha powder.
Whisk the Matcha
Whisk vigorously in a zigzag motion until the matcha is fully dissolved and slightly frothy.
Heat and Froth the Milk
Heat 240ml (8oz) of milk (dairy or plant-based) until steaming. Froth the milk using a milk frother, whisk, or by shaking in a jar.
Combine and Serve
Pour the frothed milk over the matcha mixture. Add sweetener if desired. Enjoy hot or pour over ice for an iced matcha latte.
Tips for Perfect Matcha Latte
- For a sweeter latte, add honey, maple syrup, or vanilla syrup before adding the milk.
- Oat milk and almond milk work great for dairy-free alternatives.
- For an iced version, use cold milk and pour over ice after mixing the matcha with hot water.