Origin
Uji, Kyoto
Recommended for
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Mumon by Horii Shichimeien is an exceptional single-origin ceremonial matcha crafted exclusively from the legendary Asahi cultivar—widely regarded as the finest matcha variety in Japan. This rare, premium-grade matcha delivers thrillingly rich aroma, full-bodied umami, and profound complexity that sweeps you off your feet with every sip. Named after the Zen concept "Daidomumon" (大道無門)—meaning "the great path has no gate"—Mumon embodies the philosophy that enlightenment is accessible to all, just as this extraordinary matcha offers a transformative experience from the very first encounter.
Grown in Horii Shichimeien's own historic tea gardens—Okunoyama and Togawa—and stone-ground using 80 traditional tea mills, Mumon represents quiet luxury at its finest. The Asahi cultivar consistently ranks at the top of annual Japanese tea competitions for its exceptional taste and aroma, and this single-origin matcha showcases why: deep umami sweetness balanced by subtle dark chocolate bitterness, with layers of fresh grass, blooming herbs, and a lingering symphony of flavors that dance gracefully on the palate.
What makes Mumon truly extraordinary is its versatility—while it's an excellent koicha (thick tea) that reveals profound, full-bodied richness, even when prepared as usucha (thin tea) it displays koicha-level complexity and depth. Reviewers describe it as "magical" and "attention-grabbing," noting its vibrant emerald hue as light and airy as a spring breeze. This is no ordinary matcha—it's a transformative experience for festive occasions or moments when you seek connection with centuries of tea tradition.
About this matcha:
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Origin
Recommended for
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Tasting Notes
Mumon delivers a thrillingly complex, full-bodied experience—deep umami sweetness harmonizes with subtle dark chocolate bitterness, revealing layers of fresh grass and blooming herbs, finishing with a lingering symphony of flavors that captivates from first sip to last.
How to Prepare
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.
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.
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.