For those who prefer a lighter, more refreshing taste with a noticeable astringency, Enishi-no-shiro is an excellent choice. Best prepared as the thinner usucha. If you would like to prepare your matcha as the thicker koicha, we recommend Tancho-no-mukashi and higher grades.
- This matcha was named by Jimyosai-sosho XIV, the great grand master of the Omote-Senke family of tea masters.
- This grade of matcha is the same as that used for Fuku-mukashi, which was named by the Ura-Senke family of tea masters.