Origin
Uji, Kyoto
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Horai by Ippodo Tea
$35.00
Horai no Mukashi (宝来の昔) is a smooth, entry-level matcha from Ippodo Tea, celebrated in Kyoto since 1717. This rich yet approachable blend balances mellow umami with delicate sweetness and a whisper of astringency, making it ideal for both refined koicha and easygoing usucha or lattes.
About this item:
- Rich Yet Light-Hearted: Delivers gentle sweetness and savory umami with a soft hint of bitterness—perfect for new and seasoned matcha lovers alike.
- Versatile Preparation: Excellent as dense koicha, smooth usucha, or creamy matcha latte—its vivid green hue and balanced flavor preserve their character in milk.
- Two Packaging Names: Horai (named by the head of Omotesenke school of tea ceremony) is the same matcha as Sayaka (named by the head of the Urasenke school). The only difference is the size of the package.
- Consistent Kyoto Quality: Carefully crafted and blended by Ippodo in Uji, Kyoto—known for its centuries of matcha mastery.
- Convenient Format: Available in a compact 20 g can—perfect for gifting, sampling, or daily ritual.
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Our Shipping Commitment: We understand you're excited to receive your order! Our team works diligently to process and ship all orders within 2 business days. We'll do our best to get your items packed and on their way to you as quickly as possible.
Returns & Delivery Issues: Your satisfaction is important to us. Please be aware that due to the nature of our products, food items cannot be returned. However, if there is any issue with your delivery, such as damage or a discrepancy, please contact us immediately. Our dedicated team will be happy to assist you and find a suitable solution.
Tasting Notes
Bright umami with gentle sweetness and a light astringent lift—smooth, vivid, and inviting.
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How to Prepare
Matcha Latte
Combine matcha's natural sweetness and crisp green bite with the creamy texture of milk.
Step 1: Sift 3g (0.11 oz) of matcha (2 heaping tea ladles or 1.5 level teaspoons.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 100 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Step 4: Add 100 ml (3.4 oz) of warmed or foamed milk into mug.
Usucha (thin tea)
The standard matcha whisking method, made to be a normal, liquid consistency.
Step 1: Sift 2g (0.07 oz) of matcha (1.5 heaped tea ladles or 1 level teaspoon.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 60 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Koicha (thick tea)
Matcha made into a rich, thick paste by using less water and more matcha powder per serving.
Step 1: Sift 4 g (0.14 oz) of matcha (3 heaping tea ladles or 2 level teaspoons.)
Step 2: Cool boiling water to 80°C (176°F) in teacup, then pour 30 ml (1 oz) into bowl, just covering matcha powder.
Step 3: Whisk slowly for 15 seconds moving back and forth.
