Buy Baba Mukashi Matcha by Kanbayashi Shunsho

Experience the refined legacy of Baba Mukashi Matcha by Kanbayashi Shunsho — a prestigious ceremonial-grade matcha from Uji, Kyoto, historically favoured by Japan’s shogunate. Richly layered umami, smooth sweetness, and a vibrant jade hue define this tea. Whether for a traditional whisked bowl or a moment of calm, Baba Mukashi brings authentic heritage and quality to your cup.

About Baba Mukashi Matcha

Baba Mukashi (“Grandmother’s old time”) is named after Myōshū-ni, affectionately called “Baba” by Tokugawa Ieyasu, who rewarded her tea garden for her refined tea. Crafted by the heritage house of Kanbayashi Shunsho in Uji, Kyoto, this matcha uses first-flush, shade-grown leaves, steamed gently, de-veined, and stone-milled with precision. The result is an ultra-fine powder bursting with cream-like aroma, vanilla-and dates sweetness, and zero bitterness. 

Why Choose Kanbayashi Shunsho

With centuries of expertise in Uji, Kanbayashi Shunsho stands as one of Japan’s most revered matcha producers. Their craftsmanship—shading, steaming, stone-milling—ensures consistently exceptional quality. Baba Mukashi represents one of their highest ceremonial grades, reserved for those seeking something extraordinary.

• Origin: Uji, Kyoto, Japan

• Grade: Ceremonial / Koicha-suitable

• Flavour: Deep umami and refined sweetness with dessert-like character

• Aroma: Creamy, vanilla-like with hints of dried dates and tender greens

• Texture: Silky smooth, ultra-fine, with rich body

• Colour: Bright, luminous jade green

Best for:

• Traditional tea ceremony bowls (usucha or koicha)

• Gifting to tea connoisseurs or collectors

• Mindful, elevated daily ritual

Tasting Notes

How to Prepare Baba Mukashi Matcha

1. Sift 1.5–2 g (approx. 1 teaspoon) into a pre-warmed tea bowl.

2. Add 60–80 ml of water at 70–80 °C (158–176 °F) — avoid boiling to preserve sweetness.

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

4. Sip immediately, enjoying the rich aroma and smooth texture.

For koicha (thick tea): Use 3–4 g matcha with 30–40 ml of warm water. Stir gently for a glossy, syrup-like body.

Frequently Asked Questions

Q1. What makes Baba Mukashi Matcha unique?
It is one of the highest ceremonial grades from Kanbayashi Shunsho, historically served to the shogunate and known for exceptional sweetness, smoothness and vibrant colour.

Q2. Is Baba Mukashi Matcha suitable for koicha (thick tea)?
Yes — it’s designed to handle koicha preparation with its rich body and deep umami.

Q3. How should I store Baba Mukashi Matcha for best freshness?
Keep it sealed in its tin, store in a cool dark place. After opening, refrigerate and use within 30–60 days for optimal flavour.

Q4. Can beginners enjoy this matcha?
Yes — though premium in quality, its smoothness and natural sweetness make it approachable. However, it’s best appreciated whisked in the traditional style.

Q5. What water temperature should I use?
Use water at around 70–80°C. Boiling water may burn flavour and introduce bitterness.

Q6. Does this matcha contain additives or flavourings?
No. It’s 100% pure shade-grown Japanese green tea powder — no added sugar or flavourings.

Q7. What region is it from?
Uji, Kyoto — one of Japan’s most prestigious matcha-growing regions. Kanbayashi Shunsho is based there.

Q8. What kind of flavour profile should I expect?
Expect rich umami, subtle natural sweetness, dessert-like aroma (vanilla, dried dates) and a long clean finish — no bitterness.

Q9. Is this matcha good for latte or iced use?
While excellent for sipping, it can be used in lattes, though many would reserve it for pure whisked tea to fully appreciate its nuances.

Q10. Can you ship this product worldwide?
Yes — through Matcha Tea Ireland, we can ship authentic Baba Mukashi Matcha to Ireland, the UK and worldwide with care for freshness and quality.