Origin
Uji, Kyoto
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Matsukaze Mukashi by Kanbayashi Shunsho
$30.00
Matsukaze Mukashi (松風昔) is an entry-level ceremonial-grade koicha from Kanbayashi Shunsho, one of Uji’s oldest tea houses with over 450 years of legacy. This approachable matcha balances rich umami with gentle sweetness and subtle toasted-nut notes, offering an elegant gateway into the world of thick tea and versatile enough for lattes.
About this item:
- Entry-Level Koicha: Smooth, thick texture ideal for first-time thick tea drinkers, offering inviting depth without overwhelm.
- Toasty-Nutty Umami: Presents rich, roasted almond or hazelnut aroma layered with earthy umami and balanced astringency.
- Latte-Friendly: Holds up well in milk-based drinks—retains nutty sweetness and character in matcha lattes.
- 450-Year Craftsmanship: Artisan-crafted in Uji, Kyoto by the 14th-generation Kanbayashi family.
- Three Formats: Available in 20 g box, 40 g box, and 100 g bag—perfect for sampling or daily enjoyment.
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Shipping & Returns
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Tasting Notes
Velvety thick umami is softened by toasted-nut sweetness and a balanced astringent lift—smooth and welcoming in every cup.
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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.
