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Yamamasa Koyamaen’s entry-level usucha tea offers a pleasant experience even when drunk on its own, although it is also an excellent choice for making matcha beverages or desserts. It has depth of flavor and is full-bodied yet also reserved and well-balanced. Astringent flavors are conveyed by amino acids, and there’s a hint of bitterness in the aftertaste. When prepared as an usucha, make sure the water is at an appropriate temperature (80-85°C), as bitter notes might appear when using water at a lower temperature.

Place of origin: Kyoto Prefecture, Japan

The meaning of Maki no Shiro "槇の白" :
"Maki" (槇) is the character for cypress or cedar, though it is also used as a general term for evergreen coniferous trees like "hinoki" (Japanese cypress).

The perfect all-round matcha for everyday home use. A standard ceremonial grade matcha with a good balance of flavour and astringency that works well in lattes but can also be enjoyed with just water.