【抹茶】先陣の昔（せんじんのむかし）

Descriptions:

Entry grade koicha (thin tea) of Yamamasa Koyamaen

  

Koicha grade Uji matcha. Recommended to make usucha (thin tea) or koicha (thick tea) as well.

Matcha "Senjin no Mukashi" is not only rich in flavour and covering aroma (the rich aroma unique to Oshishita tea), but also has a nice aroma (mil bud aroma) due to the use of young buds, making it delicious to drink.

We recommend Senjin no Mukashi and above as a grade that can be used as thick tea at tea ceremonies.

The meaning of Senjin no Mukashi "先陣の昔" :
"Senjin" is the Japanese word for "vanguard" - the first to arrive, the first to move foward, the ones that are placed in front or ahead of the rest.

◆The general notes of the usage of "mukashi" and "shiro":
The expressions "Mukashi" and "Shiro" at the end of tea names have a grading connotation and are used to distinguish between thick and thin teas, respectively.
Only "Mukashi" was likely to have been used originally, with the expression "Shiro” coming into use later on.

"Mukashi" is said to be a combination of the Chinese characters for "twenty" (廿) and "day" (日). Crucially, March 20th (廿日) of the lunar calendar is when it was said that the very best tea is picked.

"Shiro" became common during the reign of the third shogun, Tokugawa Iemitsu, and is said to have originated when the feudal lords of the time actively asked Uji tea masters to make their tea “thin" or "light". It is not clear what the expression “shiro" specifically meant at that time, but it is thought to have referred to the differences in taste, as records show that Furuta Oribe preferred dark green tea while Kobori Enshu preferred it to be lighter.
Perhaps the difference between 'dark' and 'light' tea can also be explained by the difference in the preparation methods of the tea in Uji.

Yamamasa Koyamaen’s entry-level koicha tea is a pleasantly full-bodied composition with a mild flavour. When made as a thick tea (koicha), it offers a blend of full-bodied, sweet and slightly astringent notes, whilst its aftertaste boasts intense green flavours as well as hints of toasted seeds and roasted coffee beans. When drunk as a thin tea (usucha), it offers a range of light, pleasantly creamy sweet flavours, making it far more transparent and ethereal compared to the next tea on our list, Shikibu no Mukashi. Use 95°C water to make koicha tea and 80-85°C water for usucha tea.

About Yamamasa Koyamaen

Yamamasa Koyamaen, rooted in the Uji-Okura region since the Edo period, has mastered tea cultivation and production for generations. Renowned for its superior tea cultivars, the company has been honored with 18 distinguished tea names by grand masters of Japanese tea ceremony schools. A leader in premium teas like matcha, gyokuro, and sencha, Yamamasa Koyamaen supplies retailers and businesses worldwide. Celebrating 160 years in 2021, the company ensures unmatched quality by overseeing every step of production, from cultivation to grinding.

Instructions: