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Top grade matcha tea of Yamamasa Koyamaen
Koicha (thick tea) grade Uji matcha.
Origin: Kyoto Prefecture, Japan
A uniquely delicious, incredibly mild and pleasant matcha, with a flavour offering a highly intense, yet magically light body. Its creamy, full-bodied aftertaste lingers for an exceptionally long time, particularly when drunk as a thick tea (koicha).
When made as a thick tea, you can sense its fresh, tender green flavours together with the aromas of toasted seeds and roasted coffee beans. Use appropriately hot water to achieve the best flavour.
The meaning of Chajyu no Mukashi "茶寿の昔" :
"Cha" (茶) is the character for tea, while "寿" (read here as "jyu") connotes long life and the celebration of auspiciousness.
◆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!
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Item code: MYK001
Maker: Yamamasa Koyamaen
Origin: Kyoto Pref., JAPAN
Ingredients: green tea powder
Best before: JUN / 2025
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As Usucha:
STEP 1) Put 2g (0.4 US tsp, 1 teaspoon or 2 chashaku scoop) matcha powder into a suitable tea bowl.
STEP 2) Pour 70 ml (2.4 fl oz) 80℃ (176°F) water over the matcha powder.
STEP 3) Whisk with a chasen (tea whisk) until foamy.
As Koicha:
STEP 1) Put 4g (0.8 US tsp, 2 teaspoon or 4 chashaku scoop) matcha powder into a suitable tea bowl.
STEP 2) Pour 30 ml (1 fl oz) 80℃ (176°F) water over the matcha powder.
STEP 3) Gently knead with a chasen (tea whisk) until all lumps are gone.
❖ Before Step 1, warm up the tea bowl with hot water, then dry it with a cloth to create the perfect temperature so make the most delicious matcha with a fresh scent while preparing. (Optional)
❖ To prevent clotting of the matcha powder, sift it through a fine strainer before use. (Strongly recommended)
❖ After the matcha is done, drink it immediately, because as it cools down it gets more and more bitter. (Recommended)
❖ Freshness is the most important thing for the enjoyment of Matcha. It is best to use up the tea within one month of opening. (Strongly recommended)
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Os******, 2020-10-22 06:30 JST,
The aroma of this matcha is impressive from the beginning, it is nature showing itself to the human being. Pumpkin seeds, Colombian coffee beans passing through roasted barley and cocoa beans. Usucha: It thins the wild character of this matcha, but for those who like lighter and softer flavors it is suitable. Koicha: I am passionate about strong and intense flavors, so this form is ideal for me. Surprisingly, going a little beyond the usual amount, let's say 25% more without adding more water than usual for koicha, makes this matcha soften its flavor and intensify the experience. Chajyu no Mukashi is definitely a strong, powerful matcha and very different from the rest of matcha that Sazen offers. Not everyone could get used to this.
The highest ranked, finest matcha tea of Hekisuien suitable for making koicha
