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Shin Matcha Kunpu no Mukashi

Horii Shichimeien Matcha from the first harvest of the year

Shin Matcha Kunpu no Mukashi Shin Matcha Kunpu no Mukashi Shin Matcha Kunpu no Mukashi Shin Matcha Kunpu no Mukashi Shin Matcha Kunpu no Mukashi
Seasonality

Kunpu no Mukashi Shinmatcha from Horii Shichimeien is the extra gourmet version of Kunpu no Shiro. As opposed to Kunpu no Shiro, there are no bitter undertones in this Matcha at all. Sweet, silky, and creamy; a pampering delight when prepared as Usucha. As Koicha, it is intense and impressively round-bodied, having a deep tone with a long finish.

Sold only in shincha season, from the middle of May to the end of July.

The meaning of Kunpu no Mukashi "薫風の昔" :
“Kunpu” is a gentle breeze that carries the alluring scent of young, green leaves in early summer. (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.

Nutrition information

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Item code: HSM017

Maker: Horii Shichimeien

Origin: Kyoto Pref., JAPAN

Ingredients: green tea powder

Best before: AUG / 2024

Dimensions: ø 6 cm, H: 7 cm

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Should you have any questions, please do not hesitate to contact us

How to prepare

Warm up tea bowl with hot water, then dry it with a cloth.
Sift 4g (0.8 US tsp, 3 teaspoon or 4 chashaku scoop) matcha powder into warm and dry tea bowl.
Pour 30 ml 80-84℃ (176°F) water over the matcha powder.
Gently knead with a suitable chasen (tea whisk) until all lumps are gone.

Freshness is the most important thing for the enjoyment of Matcha. Drink it fast, before it cools.

Latest Product Reviews

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Da******, 2021-06-27 09:54 JST, THAILAND

I tried both koicha and usucha. Koicha shows grass note in warm creamy butter overtone. Smooth and full body with fair amount of sharpness which quickly diminishes to sweet cooling sensation in the pharynx. Usucha is very smooth, less sharpness and richer than it's "Shiro" counterpart. I must say it's qi is very fresh and soothingly cool, makes me ready for the hot summer day. Great experience!

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Ro******, 2021-06-01 05:26 JST, GERMANY

Extremely smooth and delicious! Dry leaf: milky butter, raspberry, strawberry. Wet leaf: fresh shincha (grassy). Taste: dark chocolate, freshly roasted nuts, sweet and no bitterness at all. Texture: silky smooth. I brewed it koicha-style with 70°C water.

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Ab******, 2020-06-08 05:31 JST, UNITED ARAB EMIRATES

Did you find this review useful? (1)

Ab******, 2020-06-08 05:28 JST, UNITED ARAB EMIRATES

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St******, 2018-06-30 03:42 JST, UNITED STATES OF AMERICA

Tried this matcha as usucha (will try it as koicha later) and the aroma is concentrated buttery notes with sweet grassy fragrance. The flavor has a very rich umami, similar to Shincha but very concentrated; it has that creamy smooth mouth and throat feel that lingers in the palate. Very refreshing poured over ice.

Did you find this review useful? (7)

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