Wakamatsu-no-mukashi

Ground from shade-cultivated tea leaves, matcha is rich in theanine-an amino acid responsible for matcha’s 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 connoisseur with a discerning taste, Wakamatsu-no-mukashi is an excellent choice. Rich in umami, it has a distinct fragrance and aftertaste that linger pleasantly in the throat. Wakamatsu-no-mukashi is also an excellent choice as a koicha.

This matcha was named by Jimyosai-sosho XIV, the grand master of the Omote-Senke family of tea masters.

This grade of matcha is the same as that used for Seiun, which was named by the Ura-Senke family of tea masters.

1 Tasting Note

joelbny

The other of my two favorite matcha’s, along with Ito En’s Koto no Tsuki.

Perfect umami taste, and fair price at 1,500 yen. Fast shipping from Japan.

(Of course for beginners, you really need to use a bamboo whisk… a Chawan (tea bowl) is desirable, but you can get away with using a pyrex or ceramic bowl, but without the bamboo whisk, the matcha really is not going to dissolve properly and won’t taste right)

2012-01-17 10:00:45 -0500

150 °F / 65 °C

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