Matcha Shichimei no Mukashi

Shichimei no Mukashi showcases top-drawer koicha (thick tea) culture. It is a distinct, yet soft, expressly sweetish tea with a wisp of tartness. Its aromas are reminiscent of Narino, albeit even clearer, softer and with a keen aromatic sweetness reminiscent of gyokuro flavours. This tea is so sophisticated that only after the first three sips can we enjoy its full splendour. It is the sweet essence of Horii Shichimeien teas.

The meaning of Shichimei no Mukashi "七茗の昔" :
This “Shichimei” is the same as the one found in its producer's name, Horii Shichimeien. The character “mei” in “Shichimei” means tea plantation, while “shichi” means seven. The seven tea gardens (Mori, Iwai, Umoji, Kawashimo, Okunoyama, Asahi, and Biwa) created by the third shogun of Muromachi, Yoshimitsu Ashikaga, would come to be called "Uji Shichimeien" and became the collective cornerstone of the development of Uji tea. Due in no small part to this, the significance of the word "Shichimei" for Uji and the people of Uji is immeasurable. (for an explanation of the usage of "mukashi" and "shiro", please refer to the general notes)

◆The general notes of the usage of "mukashi" and "shiro":
The expressions "Mukashi" and "Shiro" at the end of tea names have a grading connotation and are used to distinguish between thick and thin teas, respectively.
Only "Mukashi" was likely to have been used originally, with the expression "Shiro” coming into use later on.

"Mukashi" is said to be a combination of the Chinese characters for "twenty" (廿) and "day" (日). Crucially, March 20th (廿日) of the lunar calendar is when it was said that the very best tea is picked.

"Shiro" became common during the reign of the third shogun, Tokugawa Iemitsu, and is said to have originated when the feudal lords of the time actively asked Uji tea masters to make their tea “thin" or "light". It is not clear what the expression “shiro" specifically meant at that time, but it is thought to have referred to the differences in taste, as records show that Furuta Oribe preferred dark green tea while Kobori Enshu preferred it to be lighter.
Perhaps the difference between 'dark' and 'light' tea can also be explained by the difference in the preparation methods of the tea in Uji.

Other theories as to the origins of the words “mukashi" and “shiro" exist, but it can be said with reasonable confidence that the word “mukashi" has been used since ancient times, with the word “shiro" coming into use from the Edo period onwards. Later generation tea masters then replaced the traditional word “mukashi" with the term “shiro," both of which had previously been used to describe the grades of the tea, and made it commonplace.

In any case, it is not totally clear how the times and changes in the history of the tea ceremony could have affected the meaning of “shiro" or "mukashi". However, they are words that reflect the trends and changes of the times and have been carried over to the present day.

Please note, that Sazen Tea does not keep this product in stock. We get all matcha and tea powder fresh from the factories only after an order is placed for it on our website, and this process can take a few days. Thank you for your patience!

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