Origin
Uji, Kyoto
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Uji no Mukashi by Nakamura Tokichi
$85.00
Please read An Important Update on Matcha Pricing and Availability for more information
Uji no Mukashi (宇治の昔) by Nakamura Tokichi is a premium ceremonial-grade matcha from Uji, Kyoto. Celebrated for its vivid jade-green hue and creamy, luxurious texture, this matcha delivers deep umami balanced by subtle bitterness and a hint of sweetness—perfect for both koicha and elevated usucha experiences.
About this item:
- Umami & Sweet Balance: Rich savoriness layered with gentle sweetness and smooth, lingering mouthfeel.
- Uji Matcha Tradition: Crafted by Nakamura Tokichi, established in 1854 in Uji—over 160 years of artisanal excellence.
- Pure Japanese Quality: Shade-grown, stone-ground, and packed entirely in Japan.
- 30 g tin: Compact can yields approximately 15 servings (2 g each).
- Recommended Uses: Ideal for thick koicha or refined usucha; also works beautifully in lattes and culinary recipes. One retailer notes it’s “particularly well‑suited for koicha”.
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
Uji no Mukashi offers intense umami with balanced bitterness and a creamy, sweet finish—making every sip vivid and satisfying.
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.
