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Matcha Suimei no Mukashi

Koicha blend favoured by Yuyusai iemoto, the 15th generation grand tea master of Omotesenke school

Matcha Suimei no Mukashi Matcha Suimei no Mukashi Matcha Suimei no Mukashi
CM Omotesenke

This product is made of first flush green tea from Uji tea fields by Yamamasa Koyamaen tea manufacturer, Kyoto.

Recommended for making koicha (thick tea).

A velvety, full-bodied, slightly astringent, intense koicha tea that gently unfolds in your mouth when you swallow. When prepared as a thin tea, it has a milder nature and a full-bodied flavour with a creamy and slightly bitter finish. 80°C water is recommended for usucha tea and 90-95°C for koicha tea.

Place of origin: Kyoto Prefecture, Japan

The meaning of Suimei no Mukashi "水明の昔" :
"Suimei" is the beautiful shimmering of clear water in the light of the sun or the moon. This is considered to be an image of hopefulness, forward-thinking and optimism.

◆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: MYK013

Maker: Yamamasa Koyamaen

Origin: Kyoto Pref., JAPAN

Ingredients: green tea powder

Best before: DEC / 2024

Net weight: 30 g

Unit price: $ / Branded CAN

Quantity:

Cost:

$ USD


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Delivery service:
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Estimated posting:
within 5 business days
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The customs duties do not belong to our competence. It may occur that duties have to be paid on receipt of the parcel. About the current rates of customs duties in your country please contact local authority. To learn about international shipping, read more here.

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

How to prepare

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.

As Koicha:
STEP 1) Put 4g (0.8 US tsp, 2 teaspoon or 4 chashaku scoop) matcha powder into a suitable tea bowl.
STEP 2) Pour 30 ml (1 fl oz) 80℃ (176°F) water over the matcha powder.
STEP 3) Gently knead with a chasen (tea whisk) until all lumps are gone.

❖ 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)

Yamamasa Koyamaen Brand Movie

Latest Product Reviews

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Da******, 2020-10-03 23:32 JST, UNITED STATES OF AMERICA

It was recommended to use water at 90-95 degrees c. I have never used water this hot before but tried it anyway. It was excellent. Taste is bold and rich with no bitterness.

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