Buy Shikibu no Mukashi Matcha by Yamamasa Koyamaen

Experience the depth and refinement of Shikibu no Mukashi Matcha by Yamamasa Koyamaen, a truly exquisite ceremonial-grade matcha from Uji, Kyoto. Crafted with meticulous care, this blend offers a luxuriously rich umami, subtle natural sweetness, and a velvety texture that delights both tea masters and matcha enthusiasts. Ideal for usucha (thin tea) or koicha (thick tea), Shikibu no Mukashi embodies the artistry and heritage of one of Japan’s most esteemed tea producers.

About Shikibu no Mukashi Matcha

Named after the famed Heian-era poet Murasaki Shikibu, this matcha captures the elegance and balance of classical Kyoto tea culture. Grown under shade for several weeks, the young leaves are handpicked, steamed, and stone-milled into a fine, vibrant green powder. The result is a tea with profound depth — smooth, aromatic, and gracefully sweet — that lingers long after the final sip.

Every tin of Shikibu no Mukashi is produced in small batches at Yamamasa Koyamaen’s historic facility in Uji, ensuring freshness and purity from Japan’s most respected matcha region.

Why Choose Yamamasa Koyamaen

With over 150 years of craftsmanship, Yamamasa Koyamaen remains one of Kyoto’s premier matcha producers. Their teas are renowned for their clarity, balance, and consistency — the hallmarks of world-class Japanese matcha.

• Origin: Uji, Kyoto, Japan

• Grade: High Ceremonial

• Flavour: Deep umami with elegant sweetness

• Aroma: Floral, buttery, and subtly nutty

• Texture: Ultra-smooth, refined microfoam

• Colour: Vibrant, luminous jade green

Perfect for:

• Traditional tea ceremonies (usucha and koicha)

• Connoisseurs and advanced matcha drinkers

• Elegant gifts and special occasions

Tasting Notes

How to Prepare Shikibu no Mukashi Matcha

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

2. Add 60–80 ml of water at 70–80°C (not boiling).

3. Whisk briskly in an “M” or “W” motion using a bamboo whisk (chasen) until frothy.

4. Enjoy the smooth, rich body and lingering umami.

For koicha: use 3–4 g matcha with 30–40 ml warm water and knead slowly into a thick, glossy paste.

Frequently Asked Questions

Q1. What makes Shikibu no Mukashi Matcha special?
It’s a high ceremonial matcha named after Murasaki Shikibu, offering deep umami, floral sweetness, and a luxuriously smooth finish.

Q2. Is this matcha suitable for koicha (thick tea)?
Yes. Its rich flavour and fine texture make it ideal for both usucha and koicha preparations.

Q3. What is the flavour profile like?
Smooth and creamy with elegant umami and gentle sweetness — no bitterness, just harmony and depth.

Q4. How should I store Shikibu no Mukashi Matcha?
Keep it airtight and refrigerated once opened. Use within 4–8 weeks for best flavour and aroma.

Q5. Can beginners enjoy this matcha?
Yes, though it’s crafted for those who appreciate refined, traditional-style matcha. Beginners will still enjoy its smoothness and balance.

Q6. What temperature water should I use?
Use 70–80°C water. Hotter water can cause bitterness and diminish the delicate aroma.

Q7. Is Shikibu no Mukashi Matcha pure or blended with additives?
It’s 100% pure Japanese green tea powder — no sugars, additives, or flavourings.

Q8. Where is it grown and milled?
Grown and stone-milled in Uji, Kyoto, Japan — one of the oldest and most esteemed matcha regions in the world.

Q9. What size tin is available?
Typically available in 20 g and 40 g tins to preserve freshness and aroma.

Q10. Do you deliver internationally?
Yes. Matcha Tea Ireland offers global shipping of authentic Yamamasa Koyamaen matcha, delivered fresh from Japan to your door.