Izumi No Shiro-Shogyokuen

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$90.00 USD

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“Izumi no Shiro,” which means “White of the Wellspring,” is a top-quality matcha created by Hiroshi Kobayashi, a master blender and CEO. This matcha is made from a carefully selected blend of tencha leaves. It has a smooth umami flavor that is ideal for usucha. With its bright green color and silky texture, “Izumi no Shiro” provides a refined tea experience. Hiroshi Kobayashi is an award-winning blender and holds Japan’s highest tea appraisal rank, level 10.

Flavor Profile

Umami Strength (5 = strongest):4/5
Astringency (5 = least astringent):3/5
Color (1 = yellow, 5 = brilliant green): 5/5
Texture (1 = very grainy, 5 = very smooth): 5/5

The dark green color, coupled with unique hints of sea breeze, gives way to a beautiful, Umami-rich Usucha. Extremely easy to foam up! Izumi No Shiro leaves a pleasant and rich taste of fresh-cut grass and young peas in your mouth and throat, combined with a slight astringency that turns to a round sweetness on your tongue.

Name: Matcha Izumi no Shiro Japanese name: 抹茶泉の白
Net Weight: 40 gram / 1.4 oz (can)
Cultivar: Okumidori
Harvest: May Region: Wazuka, Kyoto. Refined in Kyotanabe, Kyoto.
Vendor Info Name: Shogyokuen

Available Quantities

100g tin In Stock

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.