Highest grade usucha (thin tea) of Yamamas Koyamaen
Usucha (thin tea) grade Uji matcha.
Origin: Kyoto Prefecture, Japan
Shikibu no Mukashi is an excellent choice for those looking for an exceptionally tasty, uniquely flavoured usucha tea. A particularly full-bodied, intensely creamy, sweet matcha, which offers mild flavours and aromas of toasted seeds. Its creamy, umami-rich aftertaste lingers on the palate. True to the flavour of the next teas on the list, rather than offering more pronounced, characteristic flavours, it strengthens and maximises the intensity of refined, soft lines. Its high quality means it can even be prepared as a thick tea (koicha).
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Origin: Kyoto Pref., JAPAN
Ingredients: green tea powder
Best before: APR / 2021
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Goods will be dispatched within 5 business days after confirming the inventory of the product quantity you have ordered.
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Should you have any questions, please do not hesitate to contact us
As Usucha:
STEP 1) Put 2g (0.4 US tsp, 1 teaspoon or 2 chashaku scoop) matcha powder into a suitable tea bowl.
STEP 2) Pour 70 ml (2.4 fl oz) 80℃ (176°F) water over the matcha powder.
STEP 3) Whisk with a chasen (tea whisk) until foamy.
❖ Before Step 1, warm up the tea bowl with hot water, then dry it with a cloth to create the perfect temperature so make the most delicious matcha with a fresh scent while preparing. (Optional)
❖ To prevent clotting of the matcha powder, sift it through a fine strainer before use. (Strongly recommended)
❖ After the matcha is done, drink it immediately, because as it cools down it gets more and more bitter. (Recommended)
❖ Freshness is the most important thing for the enjoyment of Matcha. It is best to use up the tea within one month of opening. (Strongly recommended)
High grade matcha for making koicha (thick tea)
* Approximately
The highest grade usucha (thin tea) or the enty grade koicha (thick tea) in Hokoen range
* Approximately
One of the highest grade of thin tea (usucha) of Marukyu-Koyamaen
* Approximately
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