Marukyu Koyamaen Matcha - Chigi no Shiro Ceremonial Japanese Matcha Powder
Marukyu Koyamaen Chigi no Shiro Ceremonial Matcha
Chigi no Shiro is the matcha people come back to. Soft, creamy, and gentle with almost no bitterness, it's one of the most forgiving ceremonial grades in the Marukyu Koyamaen range. Easy to prepare, easy to enjoy, and consistent every single time.
It doesn't demand precision. You can brew it a little hot, whisk it a little less, and it still delivers. That's what makes it such a reliable everyday matcha — and a natural first choice for anyone new to ceremonial grade.
In milk it's subtle and smooth. As usucha it's clean and quietly satisfying. It won't overwhelm you. It just makes a very good cup.
Flavour
Soft and creamy with a gentle grassy note and a mild hint of acidity. Minimal bitterness, minimal sweetness. Velvety texture, clean finish. One of the most approachable ceremonial matchas in the Marukyu Koyamaen lineup.
Best for
Beginners exploring ceremonial matcha for the first time, everyday usucha, and gentle matcha lattes. Also well suited for anyone who finds bolder matchas too intense.
How Chigi no Shiro compares
Chigi no Shiro is softer and creamier than both Aoarashi and Isuzu. Where Aoarashi is bold and Isuzu is sharp, Chigi no Shiro is calm. It sits at the accessible end of the Marukyu Koyamaen ceremonial range without compromising on quality.
Origin & Production
Producer: Marukyu Koyamaen, Uji, Kyoto, Japan. Founded in 1704, over 300 years of matcha expertise. Tea plants are shaded before harvest to raise chlorophyll levels, producing the vivid colour and smooth umami the brand is known for. First spring growth, hand-picked and stone-ground to a fine powder to protect aroma and flavour.
The name
Chigi no Shiro was named to commemorate the rebuilding of Ise Shrine, one of Japan's most sacred sites. The name was personally bestowed by the chief priest of Ise Shrine and symbolises continuous tradition and renewal — a fitting name for a matcha that has remained a quiet favourite for generations.
Storage
Keep in a cool, dark place away from heat, light and humidity. Seal tightly after each use. Best consumed within one month of opening.
Ingredients: 100% Japanese green tea (Camellia sinensis)
Origin: Uji, Kyoto, Japan
Usucha (straight matcha)
- Sift 2 g (about 1 tsp).
- Add 60–70 ml water at 70–80°C.
- Whisk briskly in an M‑motion for 15–20 seconds until glossy and foamy.
- Sip as is, or top with a little hot water to taste.
Matcha Latte
- Sift 2–3 g matcha.
- Whisk with 30–40 ml hot water (70–80°C) to a smooth, thick concentrate.
- Add 150–200 ml hot or iced milk of choice. (Full‑cream and oat both shine.)
- Sweeten with honey, sugar or maple syrup to taste
Shipping
Orders can take 1-2 business days to process. As soon as your package has left our warehouse, you will receive a confirmation by email.
Returns
If for any reason you are unhappy with your purchase we offer returns for store credit within 30 days of delivery.
