Marukyu Koyamaen Chigi no Shiro review
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Product Details
- Brand
- Marukyu Koyamaen
- Origin
- Uji, Kyoto
- Grade
- Premium
- Cultivars
- Unknown
- Sizes
- 20g, 40g, 100g
- Description
Light, accessible everyday grade
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My culinary go-to for baking 🧁
I bake a lot of matcha cookies and Chigi no Shiro is what I use for that 🌿 you can tell the quality is solid, color holds up in the oven (a lot of culinary matchas turn brown!) and it's not bitter when balanced with butter and sugar. I've also whisked it as usucha when I'm out of my fancier stuff and it's surprisingly drinkable for a culinary tier. Don't sleep on it!
Tastes like a mix between Isuzu and Yugen
Chigi no Shiro literally just tastes like Isuzu and Yugen mixed together!! I know this because I mixed the two together before trying Chigi straight after, and they were almost IDENTICAL (though I did prefer Isuzu+Yugen mix more than just straight Chigi). So if Isuzu is creamy and sweet, and Yugen is nutty and bold (in a latte), then Chigi is a happy middle. More nutty and complex than Isuzu, but more creamy and mild than Yugen. It's a happy middle. Although I ranked both Isuzu and Yugen as 8/10, Chigi is a 7/10 because I just wasn't wowed by it. Isuzu and Yugen's defining characteristics are what make them unique, and Chigi feels a bit more generic compared to them. I'd rather just buy the two powders separately and mix them if I want to— it's more versatile that way.
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