Origin
Uji, Kyoto
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Shikibu no Mukashi by Yamamasa Koyamaen
$60.00
Please read An Important Update on Matcha Pricing and Availability for more information
Shikibu no Mukashi (式部の昔) is a creamy, ceremonial-grade matcha from Yamamasa Koyamaen, a renowned Uji tea producer established in 1861. This mid-tier flagship blend delivers a full-bodied umami punch with toasted seed and nutty undertones, balanced by velvety sweetness and a hint of gentle astringency—an elegant choice for usucha or richer matcha experiences like koicha.
About this item:
- Creamy & Umami‑Rich: Intensely creamy texture with lingering umami and savory toasted-seed aroma.
- Elevated Everyday Matcha: Mid-tier quality that “punches well above its weight,” robust but not overpowering.
- Toasted & Nutty Notes: Subtle savory sweetness and toasted seed nuance distinguish its flavor.
- Ceremony‑Ready & Versatile: Suitable for both light thin tea (usucha) and richer forms like koicha; some enjoy it as a bold latte.
- Uji Heritage: Cultivated, stone-ground, and packaged in Uji, Kyoto by Yamamasa Koyamaen.
- Two Sizes: Available in 30 g and 150 g cans—perfect for sampling or regular enjoyment.
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
Shikibu no Mukashi delivers a luscious umami core with toasted seed and nutty sweetness, crowned by a gentle astringency and creamy finish.
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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.
