Ikuyo-no-mukashi matcha (幾世の昔)

Tea type
Matcha Tea
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Edit tea info Last updated by Jiahao Chen
Average preparation
160 °F / 71 °C 0 min, 45 sec

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From Ippodo

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 those who want a taste of fine matcha at a mid-level price, Ikuyo-no-mukashi is an excellent choice. With enough umami to represent the true character of matcha, Ikuyo-no-mukashi is the perfect starting point for first-time matcha drinkers. It is also a good choice for seasoned drinkers who prefer to prepare their matcha as 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 Kimmo-no-mukashi, which was named by the Omote-Senke family of tea masters.

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2 Tasting Notes

1 tasting notes

I’m fairly new to matcha having tried Red Leaf Tea mid grade and Do Matcha’s 1st harvest and this beats them both handily.
I’m extremely impressed. Sweet, smooth with very fresh umami taste.

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2 tasting notes

Makes a nearly perfect bowl of usucha – wonderfully fragrant blend of sweetness and umami. As koicha, the taste is slightly one-dimensional toward the sweetness.

160 °F / 71 °C 0 min, 45 sec

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