Buy Chajyu no Mukashi Matcha by Yamamasa Koyamaen

Step into the refined world of Kyoto’s finest teas with Chajyu no Mukashi Matcha by Yamamasa Koyamaen — a premium ceremonial-grade matcha that embodies the harmony and grace of traditional Japanese tea culture. Smooth, mellow, and gently sweet, this matcha is perfect for connoisseurs seeking balance and purity in every sip.

About Chajyu no Mukashi Matcha

Chajyu no Mukashi translates to “The Ancient Elegance of Tea,” and lives up to its name. Carefully handpicked first-flush leaves are shaded for several weeks before harvest to develop rich amino acids and vibrant colour. After steaming and de-stemming, the leaves are slowly stone-milled into an ultra-fine powder that whisks effortlessly into a frothy, jade-green bowl.

Its taste is distinguished by a velvety texture, deep umami, and lingering natural sweetness — an exquisite expression of Uji’s legendary terroir.

Why Choose Yamamasa Koyamaen

With over 150 years of tea-making heritage, Yamamasa Koyamaen is one of Kyoto’s most respected matcha producers. Their teas are cherished by Japan’s top tea ceremony schools and loved worldwide for their consistency and refinement. Chajyu no Mukashi represents their unmatched craftsmanship and devotion to purity.

• Origin: Uji, Kyoto, Japan

• Grade: Ceremonial

• Cultivar: Uji heritage blend

• Flavour: Deep umami balanced with soft sweetness

• Aroma: Fresh, creamy, and lightly floral

• Texture: Luxuriously smooth and full-bodied

• Colour: Brilliant emerald green

Perfect for:

• Traditional Japanese tea ceremonies (usucha and koicha)

• Daily mindful rituals and calm mornings

• Gifts for refined tea lovers

Tasting Notes

How to Prepare Chajyu no Mukashi Matcha

1. Sift 1.5–2 g (1 tsp) of matcha into a pre-warmed bowl.

2. Add 60–80 ml of water at 70–80°C.

3. Whisk briskly in an M- or W-motion using a bamboo whisk (chasen) until fine foam forms.

4. Enjoy immediately — rich aroma, silky texture, and a harmonious finish.

For koicha (thick tea): use 3–4 g of matcha with 30–40 ml of warm water and gently knead until glossy.

Frequently Asked Questions

Q1. What makes Chajyu no Mukashi Matcha special?
It’s a top-tier ceremonial Uji matcha known for its rich umami, refined sweetness, and silky mouthfeel — made by Yamamasa Koyamaen using traditional stone-milling methods.

Q2. What does “Chajyu no Mukashi” mean?
It means “Ancient Elegance of Tea,” reflecting this matcha’s heritage, purity, and timeless craftsmanship.

Q3. Can beginners enjoy it?
Yes — it’s smooth and balanced, making it an excellent introduction to premium Japanese matcha.

Q4. Is it suitable for koicha (thick tea)?
Yes. Its depth and creaminess make it ideal for both usucha and koicha preparations.

Q5. How does Chajyu no Mukashi Matcha taste?
Full-bodied umami with soft sweetness and a clean, lingering finish — refined but approachable.

Q6. How should I store it?
Seal tightly after opening and refrigerate. Use within 30–60 days to maintain colour and aroma.

Q7. Does it contain additives or sugar?
No. It’s 100% pure Japanese green tea powder — nothing added.

Q8. Where is it produced?
In Uji, Kyoto — Japan’s most esteemed matcha-growing region.

Q9. What makes Yamamasa Koyamaen matcha stand out?
Generations of mastery in shading, steaming, and stone-milling — ensuring consistent quality and purity.

Q10. Do you offer international shipping?
Yes. Matcha Tea Ireland delivers authentic Yamamasa Koyamaen matcha worldwide, directly from Kyoto to your cup.