Origin
Uji, Kyoto
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Baba Mukashi by Kanbayashi Shunsho
$80.00
Baba Mukashi (祖母昔) is a premium ceremonial-grade koicha matcha from Kanbayashi Shunshō, one of Uji’s most revered tea families. Revered since the Tokugawa era as "Grandmother's tea," this elegant matcha delivers deep, velvety umami with creamy sweetness, no bitterness, and a lingering custard-cream aftertaste—a refined experience for ceremonial sipping or luxurious lattes.
About this item:
- Rich & Creamy: Indulgent mouthfeel with naturally sweet, dessert-like notes—vanilla, dried dates, and tender greens—without any bitterness.
- High Ceremonial Tier: The third highest-grade matcha in the Kanbayashi lineup—crafted for koicha with profound depth and balance.
- Historical Legacy: Named after tea loved by Tokugawa Ieyasu’s grandmother; reserved exclusively within the Kanbayashi family.
- Delicate Yet Powerful: Smooth, velvety sip with custard-like creaminess and clean, long-lasting finish.
- Elegant Uji Craftsmanship: Shade-grown, hand-picked buds stone-ground to preserve L-theanine and aroma in Uji, Kyoto.
- Exclusive Format: Offered in a 40 g premium box—perfect for ceremony, gifting, or regular high-tier enjoyment.
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
Decadent umami with dessert‑like sweetness, creamy vanilla and date accents, and a custard‑smooth finish—rich yet refined
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.
