Product Description
Uji matcha of usucha grade.
This matcha boasts a rich, full-bodied flavor and a subtle roasted bean aroma, resulting in a powerful yet distinctive flavor.
Tasting notes: Creamy with roasted seeds.
"Shikibu no Mukashi" is perfect for those seeking an exceptionally delicious, distinctively flavored usucha. This is a particularly rich, thick, creamy, and sweet matcha, showcasing the gentle flavor and aroma of roasted seeds. Its creamy, umami-rich finish lingers long in the mouth. Following the flavor profile of the tea listed below, this tea maximizes its strength by emphasizing refined, soft lines rather than a more pronounced, distinctive flavor. Its high quality allows it to be brewed as a koicha.
Meaning of "Shikibu no Mukashi":
"Shikibu" was the name for the Ministry of Ceremonies, responsible for personnel affairs and ceremonies. During the Heian period, "Shikibu" was also used as the name of a court lady, such as Murasaki Shikibu and Izumi Shikibu.
◆ General notes on the usage of "mukashi" and "shiro":
The characters "mukashi" and "shiro" at the end of tea names serve as a grading system, distinguishing between thick and thin tea. Initially, only "mukashi" was used, and "shiro" is thought to have been adopted later.
It is said that "mukashi" is a combination of the kanji characters "twenty" and "day." Incidentally, March 20th (20th) on the lunar calendar was considered the day when the best tea was picked.
The term "shiro" is said to have become common during the reign of the third shogun, Tokugawa Iemitsu, when feudal lords in Uji actively instructed tea masters to brew tea "thinly" or "lightly." While it is unclear what the term "shiro" specifically meant at the time, records indicate that Furuta Oribe preferred strong green tea and Kobori Enshu preferred thin green tea, suggesting it referred to a difference in taste.
The difference between "thick" and "thin" tea in Uji may also be due to differences in brewing methods.
Yamamasa Koyamaen's thick tea is characterized by a mellow flavor and pleasant richness. When brewed as thick tea, it combines a mellow richness with sweetness and a subtle astringency, with a strong green flavor and a subtle aroma of roasted seeds and roasted coffee beans in the aftertaste. When brewed as thin tea, it has a light, pleasant, creamy sweetness and is much clearer and more elegant in flavor than "Shikibu no Mukashi," which we will introduce next. Use water at 95°C for thick tea and 80-85°C for thin tea.
Product Specifications
Name: Matcha
Ingredients: Green tea (Made in Japan)
Contents: 30g
Best before date: Approximately 4 months from date of manufacture
Storage method: Store in the refrigerator or in a cool, dark place, and be careful of moisture and odor transfer.
Manufacturer: Yamamasa Koyamaen Co., Ltd.
96 Kubo, Ogura-cho, Uji, Kyoto
Notes: [Precautions for use]
Matcha is a food that changes color quickly and is sensitive to high temperatures, high humidity, sunlight, and odor transfer. Please handle with care.
- Lower temperatures are more effective for maintaining quality. We recommend storing in the refrigerator or freezer. When using, return the container to room temperature completely before opening to prevent condensation due to temperature differences.
- If the container is not tightly sealed after opening and stored in the refrigerator, it may cause rapid deterioration in quality due to unpleasant odors and condensation due to temperature differences. Store in a sealed container at room temperature and use as soon as possible.
- Matcha is very fine-grained and tends to clump due to static electricity. We recommend sifting it through a sieve before use. Because it is prone to absorbing moisture and water, matcha sprinkled on Japanese and Western sweets may become wet (crying) over time.
・Yamamasa Koyamaen's matcha contains no additives and is a natural green color. When heated, the flavor deteriorates and the color may turn reddish. Also, if displayed in a showcase for an extended period of time, the color may fade due to exposure to light.
・To maintain quality, oxygen absorbers are sealed inside the cans and bags. If you are adding bagged matcha directly to the work process, please be careful not to add the oxygen absorber by mistake. The oxygen absorber is made of packaging material that is harmless even if it comes into direct contact with matcha.
