Full-bodied Usucha Matcha with a Long, Structured Finish

Izumi no Shiro (泉の白) is a premium ceremonial grade matcha for usucha with a little more architecture in the cup: a brighter backbone, slightly more structure, and a finish that lasts. It’s still smooth and vibrant — but compared to softer profiles, Izumi no Shiro leaves a clearer “signature” after each sip.

This is an ideal matcha for people who love the balance of umami + body, and who appreciate a matcha that doesn’t disappear quickly on the palate.

Chef Director’s Tasting Notes

In our comparative tastings, Izumi no Shiro stood out most in the following aspects in our side-by-side tastings:

• Bitterness: slight, intentional
• Body: stronger presence
• Finish: long and clean

Why “High-End Matcha” Is Different (Beyond the Word “Ceremonial”)

"Ceremonial" has become a catch-all marketing term. There is no single international grading standard for matcha — so what matters is how it’s actually made and handled: shade-growing, leaf selection, milling speed, and how freshness is protected.

High quality matcha is labour-intensive:

• Shade-grown tea becomes tencha (steamed, dried, cut)
• Stone milling is intentionally slow to preserve aroma (a stone mill may produce only ~40g per hour)
• Final flavour is shaped by blending expertise and strict lot control

Supervised by Shogyokuen’s 5th-generation tea master

This matcha is supervised by Shogyokuen’s 5th-generation tea master Hiroshi Kobayashi (茶審査技術 十段 / Judan, Level Ten), who oversees sourcing and blending.

Freshness-first: 注文挽き (Ground-to-order)

Shogyokuen ships matcha as "注文挽き" (ground-to-order), prioritizing aroma and vibrancy over long storage.

Because ground-to-order freshness is the point, we only carry a small amount at a time and restock in limited drops — rather than holding large inventory for long periods.

Best For

• Usucha drinkers who want a long finish
• People who like matcha with a bit more “grip” and presence
• Tea moments where you want a matcha that still feels vivid after the cup is gone

Ingredients

100% stone-ground Japanese matcha (green tea)

Storage Tips

Airtight, cool, away from odours. Refrigeration is suggested after opening.

FAQ

Is slight bitterness a flaw? Not necessarily — at high quality levels, a small bitterness can add structure and length, especially in usucha.

Who should choose this over Iwai no Shiro? Choose Izumi for a more structured finish; choose Iwai for gentler softness.

For baking and making lattes, we recommend using Copper Tea’s line of matcha as the presence of astringency and bitterness balances the sweet and creamy nature of baked goods and mixed beverages.