Origin
Uji, Kyoto
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Shoin by Ippodo Tea
$40.00
Shoin no Mukashi (正因の昔) is a refined ceremonial-grade matcha from Ippodo Tea, renowned in Kyoto since 1717. This blend delivers harmonious umami and delicate sweetness, with a smooth, creamy body and vivid green character—versatile for koicha, usucha, or lattes.
About this item:
- Elegant and Balanced: Offers a seamless blend of mellow umami, subtle vegetal notes, and sweet aroma—bright yet soft on the palate.
- Multi-Use Matcha: Perfectly suited for concentrated koicha, gentle usucha, or poured into lattes for a smooth, vivid experience.
- Two Names, One Blend: Shoin is the name for the 20 g can; Seiun is the identical matcha packaged in larger formats.
- Ippodo Tradition: Carefully crafted by Ippodo in Uji, this matcha reflects centuries of Kyoto tea mastery.
- Single 20 g Can: Compact and ideal for daily rituals or as an elegant introduction to ceremonial matcha.
Details
Shipping & Returns
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, rich umami balanced by gentle sweetness and creamy vegetal notes — elegantly smooth.
Strength
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Fragrance
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.
