Kasuga no Mukashi Matcha by Yamamasa Koyamaen

Buy Kasuga no Mukashi Matcha by Yamamasa Koyamaen

Immerse yourself in the refined harmony of Kasuga no Mukashi Matcha by Yamamasa Koyamaen, a premium ceremonial matcha from Uji, Kyoto. Named after the ancient Kasuga Shrine in Nara, this tea embodies centuries of Japanese tea heritage — smooth, naturally sweet, and elegantly balanced. It’s a favourite among tea masters and those who appreciate a truly classic Kyoto matcha experience.

About Kasuga no Mukashi Matcha

Kasuga no Mukashi is made from the first flush of tender tea leaves, shaded for several weeks to heighten L-theanine and chlorophyll levels. After harvesting, the leaves are steamed, de-veined, and slowly stone-milled into a fine, vibrant green powder.

The result is a matcha of exceptional smoothness and complexity — full-bodied umami layered with a soft floral sweetness and a lingering clean finish. It’s ideal for usucha (thin tea), koicha (thick tea), or mindful daily sipping.

Why Choose Yamamasa Koyamaen

For more than 150 years, Yamamasa Koyamaen has cultivated matcha in Uji, Kyoto — the heartland of Japanese green tea. Every tin reflects a blend of artistry, patience, and respect for tradition. Their teas are used in official tea ceremonies across Japan and trusted by connoisseurs worldwide.

• Origin: Uji, Kyoto, Japan

• Grade: Ceremonial

• Cultivar: Heritage Uji blend

• Flavour: Deep umami with soft floral sweetness

• Aroma: Fresh, buttery, and lightly roasted

• Texture: Fine, creamy, and luxurious

• Colour: Bright, jade-green brilliance

Perfect for:

• Traditional tea ceremonies (usucha and koicha)

• Calm morning rituals and mindful breaks

• Gift-worthy moments for tea lovers

Tasting Notes

How to Prepare Kasuga no Mukashi Matcha

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

2. Add 60–80 ml of water at 70–80°C.

3. Whisk using a bamboo whisk (chasen) in an M- or W-motion until you form a smooth microfoam.

4. Enjoy immediately — rich aroma, soft sweetness, and creamy texture in every sip.

For koicha (thick tea): use 3–4 g matcha with 30–40 ml water and knead slowly for a syrup-like consistency.

Frequently Asked Questions

Q1. What does “Kasuga no Mukashi” mean?
It refers to the historic Kasuga Shrine and evokes heritage, grace, and natural purity — qualities mirrored in this matcha’s refined taste.

Q2. What makes Kasuga no Mukashi Matcha special?
Its harmony of sweetness and umami, paired with Yamamasa Koyamaen’s traditional Uji stone-milling process, creates a smooth, elegant flavour.

Q3. Can beginners enjoy this matcha?
Yes. Its balanced, mild profile makes it approachable for newcomers and deeply satisfying for experts.

Q4. Is Kasuga no Mukashi suitable for koicha?
Yes — it’s a ceremonial-grade matcha that works beautifully for both usucha and koicha.

Q5. What’s the ideal water temperature?
Use 70–80°C water to enhance sweetness and reduce bitterness.

Q6. Does it contain additives or sweeteners?
No. It’s 100% pure Japanese green tea powder — no sugars, flavourings, or fillers.

Q7. How should I store Kasuga no Mukashi Matcha ?
Keep it in an airtight tin, away from light and heat. Refrigerate after opening and use within 4–8 weeks.

Q8. What does it taste like?
It’s smooth, rich, and slightly creamy with a mild floral sweetness and a long, clean finish.

Q9. Where is it produced?
In Uji, Kyoto — Japan’s most famous region for premium ceremonial matcha.

Q10. Do you ship internationally?
Yes. Matcha Tea Ireland ships authentic Yamamasa Koyamaen matcha worldwide, ensuring premium quality from Japan to your cup.