Origin
Uji, Kyoto
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Yuzuriha Mukashi by Kanbayashi Shunsho
$55.00
Yuzuriha Mukashi (ゆずり葉昔) is a refined ceremonial‑grade matcha from Kanbayashi Shunshō, a distinguished Uji tea house with a 450‑year legacy. Named after the tea scoop crafted by Sen Sōtan, this dense, full-bodied usucha delivers deeply concentrated tea essence that gradually unfolds—and lingers—offering a rich, sweet, and subtly nutty depth.
About this item:
- Elegant & Layered: Smooth and complex flavor akin to gyokuro, with sweet nutty depth rather than floral lightness.
- Full-Bodied Intensity: Rich, concentrated profile—closer in mouthfeel to koicha, yet balanced for usucha.
- Slow Unfolding Aftertaste: Flavor deepens sip by sip and lingers elegantly.
- Refined Uji Origin: Hand-picked, shade-grown, and stone-ground by the 14th-generation Kanbayashi family.
- Two Convenient Sizes: Offered in 20 g box or 40 g box, ideal for premium sampling or daily ceremony.
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
Gradually unfolding sweetness with subtle nuttiness and a lingering, concentrated finish—deep yet refined.
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.
