Kanbayashi Shunsho Matcha - Ryo no Kage Ceremonial Grade Matcha Powder
Ryo no Kage (Ceremonial Matcha)
The name Ryo no Kage was bestowed upon this matcha by the tea master Gen'ensai of the Urasenke tradition, in celebration of Kanbayashi Shunsho XI being granted the honour of presenting matcha to the Imperial Court in the early Meiji period.
This matcha offers a soft, light, and refreshing experience with a creamy, frothy texture. Upon sipping, it first delivers a sweet, milky smoothness, followed by a slightly tart and bitter aftertaste, with subtle hints of nuttiness. At lower temperatures, it can become more bitter, so it is recommended to brew this tea at around 85°C for the best balance of flavours. The overall effect is both refreshing and invigorating.
Kanbayashi Shunsho
Founded by Kanbayashi Shunsho during the Eiroku period, Kanbayashi Shunsho Honten has a rich 450-year history as a prestigious tea house in Uji. Since the late 14th century, when the Ashikaga Shogunate helped elevate the reputation of Uji tea, the Kanbayashi family has been producing Uji tea. Now in its 14th generation, the family continues to uphold tradition while embracing innovation under the leadership of Kanbayashi Shunsho XIV, preserving the legacy of Uji tea and contributing to the evolution of tea culture in 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.
