Origin
Uji, Kyoto
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Ato Mukashi by Kanbayashi Shunsho
$50.00
Ato Mukashi (後昔) is a refined ceremonial-grade matcha from Kanbayashi Shunsho, one of Uji’s most historic tea houses with over 450 years of heritage. Positioned just below the top Hatsu Mukashi, this second-highest grade matcha blends rich, balanced umami with floral and grassy notes, offering a graceful usucha or concentrated koicha experience.
About this item:
- Second-Highest Grade: Prestigious and refined—tilts more intense than Baba Mukashi yet smoother than higher-tier blends.
- Full & Elegant Flavor: As koicha, delivers roasted and nutty tones; as usucha, presents a fresh grassy aroma with a clean, mellow finish.
- Balanced & Calming: Smooth and soothing with gentle sweetness and long-lasting umami presence.
- Uji Artistry: Hand-picked, shade-grown and stone-ground by the Kanbayashi family in Uji, Kyoto.
- Single 20 g Box Size: Ideal for ceremonial use or premium gifting.
Details
Shipping & Returns
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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
Smooth roasted notes segue into fresh grassy sweetness, finishing with elegant, lingering umami and a calming floral echo.
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.
