Usucha (thin tea) grade Uji matcha.

This full-bodied matcha boasts high umami with subtle roasted seed aroma. Its rich, cramy and sweet finish delivers a bold, distinctive flavour.

Tatsting note: Roasted seeds, creamy.

Shikibu no Mukashi is an excellent choice for those looking for an exceptionally tasty, uniquely flavoured usucha tea. A particularly full-bodied, intensely creamy, sweet matcha, which offers mild flavours and aromas of toasted seeds. Its creamy, umami-rich aftertaste lingers on the palate. True to the flavour of the next teas on the list, rather than offering more pronounced, characteristic flavours, it strengthens and maximises the intensity of refined, soft lines. Its high quality means it can even be prepared as a thick tea (koicha).

The meaning of Shikibu no Mukashi "式部の昔" :
"Shikibu" was a word used to refer to the ministry of ceremonies that was in charge of personnel matters and ceremonial affairs. "Shikibu" was also used as a name for a lady-in-waiting, for example "Murasaki Shikibu" and "Izumi Shikibu" from the Heian Era.

◆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 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.

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