The Shimane region is not only known for green tea, but also for the picturesque Matsue Castle. Its curved roofs are reminiscent of the wings of the white “Chidori” bird. Our best matcha for beginners is named after it: Chidori no Shiro.
Chidori no Shiro has an unusually spicy taste profile. The popular umami taste is accompanied by the typical “ooika” aroma. It develops in tea leaves that are shaded for a particularly long time and thoroughly. This gives the tea a particularly sweet, full-bodied note. Chidori no Shiro also has a fresh, grass-green color that brings liveliness to the cup.
Our Chidori No Shiro is used in its home country of Japan for the traditional preparation method “Usucha”. A relatively large amount of water is used, around 80 milliliters, for a small amount of tea powder, around 1.5-2 grams. The result is a highly aromatic, slightly creamy tea, comparable in consistency to espresso. From a Japanese perspective, it would be a “thin” tea. Chidori No Shiro is ideal for anyone who is just getting to grips with Matcha or who simply looks forward to a nice big cup of their favorite drink in the morning.
- Heat 100-150 ml of water to 80 degrees
- Put 2 bamboo spoons of matcha powder (approx. 1.5-2 grams) into a chawan
- First, pour just a small sip of approx. 100 ml of 80° C hot water into the chawan and mix the tea powder well with the water using a matcha whisk.
- Add the remaining water and whisk the tea with the matcha whisk until frothy, using Z-shaped movements with your wrist, not circular “stirring”.
The Shimane region is not only known for green tea, but also for the picturesque Matsue Castle. Its curved roofs are reminiscent of the wings of the white “Chidori” bird. Our best matcha for beginners is named after it: Chidori no Shiro.
Chidori no Shiro has an unusually spicy taste profile. The popular umami taste is accompanied by the typical “ooika” aroma. It develops in tea leaves that are shaded for a particularly long time and thoroughly. This gives the tea a particularly sweet, full-bodied note. Chidori no Shiro also has a fresh, grass-green color that brings liveliness to the cup.
Our Chidori No Shiro is used in its home country of Japan for the traditional preparation method “Usucha”. A relatively large amount of water is used, around 80 milliliters, for a small amount of tea powder, around 1.5-2 grams. The result is a highly aromatic, slightly creamy tea, comparable in consistency to espresso. From a Japanese perspective, it would be a “thin” tea. Chidori No Shiro is ideal for anyone who is just getting to grips with Matcha or who simply looks forward to a nice big cup of their favorite drink in the morning.
- Heat 100-150 ml of water to 80 degrees
- Put 2 bamboo spoons of matcha powder (approx. 1.5-2 grams) into a chawan
- First, pour just a small sip of approx. 100 ml of 80° C hot water into the chawan and mix the tea powder well with the water using a matcha whisk.
- Add the remaining water and whisk the tea with the matcha whisk until frothy, using Z-shaped movements with your wrist, not circular “stirring”.
The high-quality teas and the first-class advice make Shinkoko the best address for green tea enjoyment for me.– Daniela K.
Friendly and competent advice, quick processing and, above all, a great matcha that will enrich my life from now on.– Christian K.