Origin
Uji, Kyoto
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Jingai no Mukashi by Nakamura Tokichi
$55.00
Ceremonial Grade | Smooth & Refined | Direct from Japan
Jingai no Mukashi is a ceremonial‑grade thin‑tea matcha from Nakamura Tokichi in Uji, Kyoto. Celebrated for its vibrant jade-green color, smooth texture, and balanced umami-rich taste, it offers a refined experience that’s ideal for both traditional usucha and modern matcha creations.
About this item:
- Smooth Umami & Balanced Flavor: Creamy mouthfeel with mild astringency and lingering savory-sweet finish.
- Uji Matcha Craftsmanship: From Nakamura Tokichi, established in 1854—over 160 years of matcha mastery.
- 100% Japanese Origin: Shade-grown, stone-ground, and packaged entirely in Japan.
- 30‑gram tin: Compact can yields approximately 15 usucha servings (2 g each).
- Recommended Uses: Perfect for usucha, matcha lattes, and desserts. Reddit users note it shares taste profiles with Seiko and Hatsu blends—smooth and versatile.
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
Jingai no Mukashi delights with creamy umami, gentle savory sweetness, and a smooth, refined finish.
Strength
Taste
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.
