Matcha Suimei no Mukashi

This product is made of first flush green tea from Uji tea fields by Yamamasa Koyamaen tea manufacturer, Kyoto.

Recommended for making koicha (thick tea).

A velvety, full-bodied, slightly astringent, intense koicha tea that gently unfolds in your mouth when you swallow. When prepared as a thin tea, it has a milder nature and a full-bodied flavour with a creamy and slightly bitter finish. 80°C water is recommended for usucha tea and 90-95°C for koicha tea.

Place of origin: Kyoto Prefecture, Japan

The meaning of Suimei no Mukashi "水明の昔" :
"Suimei" is the beautiful shimmering of clear water in the light of the sun or the moon. This is considered to be an image of hopefulness, forward-thinking and optimism.

◆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.

Other theories as to the origins of the words “mukashi" and “shiro" exist, but it can be said with reasonable confidence that the word “mukashi" has been used since ancient times, with the word “shiro" coming into use from the Edo period onwards. Later generation tea masters then replaced the traditional word “mukashi" with the term “shiro," both of which had previously been used to describe the grades of the tea, and made it commonplace.

In any case, it is not totally clear how the times and changes in the history of the tea ceremony could have affected the meaning of “shiro" or "mukashi". However, they are words that reflect the trends and changes of the times and have been carried over to the present day.

Please note, that Sazen Tea does not keep this product in stock. We get all matcha and tea powder fresh from the factories only after an order is placed for it on our website, and this process can take a few days. Thank you for your patience!

To write a review, please log in.
(Only purchasers can write a review.)