Origin
Uji, Kyoto
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Senjin no Mukashi by Yamamasa Koyamaen
$65.00
Please read An Important Update on Matcha Pricing and Availability for more information
Senjin no Mukashi (先陣の昔) is a bold, full-bodied ceremonial-grade matcha from Yamamasa Koyamaen, a respected Uji-based tea producer with over 150 years of history. This distinguished blend lives up to its name—“Senjin” meaning vanguard—offering a commanding taste with complex depth, ideal for both koicha and usucha. Its rich, slightly roasted profile and mellow bitterness give way to a bright, green finish, making it an unforgettable experience for matcha connoisseurs.
About this item:
- Deep & Full-Bodied: Rich sweetness and umami balanced with mild bitterness and warm, roasted notes.
- Dual Brewing Style: Excellent for koicha (thick tea) or usucha (thin tea), depending on your preference.
- Signature Character: Toasted seed and roasted undertones with a vibrant green aftertaste.
- Elite Grade: Favored by tea masters for its depth and strength—ideal for traditional tea ceremony.
- 100% Japanese Origin: Grown, stone-milled, and packed in Uji, Kyoto.
- Compact Format: The 30g can is ideal for those seeking a bold, high-end matcha experience.
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
Senjin no Mukashi delivers rich, roasted umami layered with full-bodied sweetness and a lingering green finish.
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.
