Beautiful matcha with long after taste. It has a lot of umami. It has no astringency and develops some sweet nutty notes. It is a rich tea. I prepare it more on the thick side almost like a delicate patisserie!
Ground from shade-cultivated tea leaves, matcha is rich in theanine an amino acid responsible for matchas full-bodied mellow sweetness. In Japan, there is a special name for this taste: umami. Generally, the higher the grade, the richer the umami taste.
Characterized by its rich aroma, full-bodied mellow sweetness, and vivid green color, matcha is a favorite among tea lovers in Japan. Invigorating and full of nutrients, matcha is the perfect drink to rejuvenate your mind and body. It tastes best when served with sweets.
For the matcha lover who likes a rich umami flavor with slightly less aftertaste, Sayaka-no-mukashi is a good choice. Attractively priced, this premium matcha is also an excellent choice for preparing the thicker koicha. This matcha was named by Hounsai Sosho XV, the great grand master of the Ura-Senke family of tea masters.
This grade of matcha is the same as that used for Horai-no-mukashi, which was named by the Omote-Senke family of tea masters.
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Ikuyo-no-mukashi matcha (幾世の昔)Ippodo
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