Ummon-no-mukashi

Tea type
Matcha Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by MatchaGirlParis
Average preparation
175 °F / 79 °C 0 min, 15 sec

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From Ippodo

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 most discerning of matcha connoisseurs, we recommend Ummon-no-mukashi. Rich in umami, it is the highest quality tea amongst the Ippodo matchas. This matcha is especially recommended if you want to really experience the characteristic full-bodied yet mellow sweetness of matcha. To appreciate its flavor and aroma to the full, we recommend that you prepare this tea as a thicker koicha.

This matcha was named by Zabosai Sosho XVI, the grand master of the Ura-Senke family of tea masters.

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1 Tasting Note

94
14 tasting notes

Ummon-no-mukashi is the highest quality matcha by Ippodo.

To appreciate its flavor and aroma to the full, Ippodo recommends to prepare this tea as a thicker koicha.

It tastes best when served with sweets.

- Beautiful matcha, in appearance and quality and color.
- Foams easily and easy to sift.
- Deeply strong green aroma.
- Could be but not recommended as a daily matcha.
- Perfect to have some sweets after to take away the bitterness. (I have a chocolate covered cream and caramel I like to take afterwards.)

Another elegant matcha by Ippodo, it has the characteristics of the great elements you can expect in high quality. Ummon-no-mukashi is intensely richer, has more flavor packed with complexity, and is so much less bitter. There is more caffeine punch, definitely strong this one!

As for me, I love the creaminess and foam, the color, and fragrance. If your tastes goes more towards serious intense green and hints of bitter, then this is highly recommended.

Quantity of Matcha Powder:1.5 heaping of tea ladle/chasaku
Quantity of Hot Water: 60ml
Temperature of Hot Water: 80°C
Time of whisking: 15 seconds

Please see my full review with photos:
http://matchagirlparis.blogspot.com/2013/10/matcha-review-ummon-no-mukashi-ippodo.html

Preparation
175 °F / 79 °C 0 min, 15 sec

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