Chigi no Shiro is a medium bodied ceremonial matcha from Marukyu Koyamaen, offering sweetness, clarity and soft structure. It presents with a gentle sweet aroma and a bright, refreshing profile.
Prepared as usucha, vegetal notes are soft and lively, supported by toasty umami depth. A gentle astringency and mild tartness appear toward the back of the palate, giving the tea lift and definition without sharpness. The texture is velvety and creamy, finishing with lingering sweetness and a composed green clarity.
The name Chigi no Shiro was bestowed by Keikōin Shun, former Grand Priest of Ise Jingu (Ise Grand Shrine), to commemorate the relocation of the shrine and its enduring dedication to renewal within tradition. Inspired by the ornamental rafter ends extending from the shrine’s gables, the name reflects continuity, vitality and refinement — qualities expressed in the tea’s refreshing and evolving character.
Origin | Uji, Kyoto Prefecture, Japan
Storage | Keep airtight and refrigerated after opening
Marukyu Koyamaen Best Before Date • Read (YY/MM/DD)
Best suited for
- Usucha preparation
- Matcha latte preparation, best with moderate milk. Flavour and texture is enhanced with soy or oat milk
Pairing Suggestions
Food we've enjoyed that complement and highlight the tea's character
- Fruit danish
- Lemon and sugar crepes
- Crumpets with wild flower honey
- Orange cake
- Light salads
- Roasted vegetable dishes
- Steamed dumplings
- Frittata
Preparation Recommendations
Usucha (Thin Tea)
Recommended amount per cup: 2g (sift for a smoother, delicate consistency)
Servings Per Tin: Averages 20 cups of tea
Water Temperature: 60ml of water at 80ºC
About The Producer
Founded during the Genroku period (1688-1704), Marukyu Koyamaen has spent more than three centuries producing Japanese green tea from its home in Uji, Kyoto, a region long recognised as the historical centre of Japanese tea cultivation. Established by Kyujiro Koyama, the company has remained dedicated to the cultivation, procurement, refining and blending of tea across successive generations, combining traditional craftsmanship with continually evolving production methods.
Marukyu Koyamaen oversees every major stage of the process. Alongside tea cultivated on its own farms, the company works closely with carefully selected growers before refining and blending each tea to achieve its intended character. This integrated approach has remained central to the company's production for more than 300 years and continues across its matcha, gyokuro, sencha, hōjicha and other Japanese green teas.
Marukyu Koyamaen's commitment to tea production has been recognised through one of Japan's strongest records at the National Tea Competition, receiving numerous first-place awards across multiple tea categories over several decades. Today, the company continues to produce its teas from Uji, combining centuries of accumulated knowledge with modern production and quality control while remaining one of Japan's longest-established tea producers.
Continue to the Origins section below for the complete history of Marukyu Koyamaen.
