Buy Senjin no Mukashi Matcha by Yamamasa Koyamaen

Experience the refined harmony of Senjin no Mukashi Matcha by Yamamasa Koyamaen, a ceremonial-grade masterpiece from Kyoto’s Uji region. With its velvety texture, deep umami, and serene sweetness, this matcha represents the quiet balance of traditional Japanese tea — elegant, contemplative, and unforgettable in every sip.

About Senjin no Mukashi Matcha

Senjin no Mukashi translates to “Ancient Serenity”, an apt name for this remarkable matcha. Crafted from carefully shaded first-flush (ichibancha) tea leaves, it captures the gentle sweetness and depth that only Uji’s finest terroir can produce. The leaves are steamed, de-veined, and stone-milled slowly to preserve aroma, colour, and texture.

The result is a luminous jade-green powder that whisks into a smooth, frothy bowl with refined sweetness, round umami, and a clean finish — perfect for both usucha (thin tea) and koicha (thick tea).

Why Choose Yamamasa Koyamaen

For over 150 years, Yamamasa Koyamaen has crafted exceptional Uji matcha revered by Japan’s leading tea schools. Their devotion to shading, handpicking, and slow stone-milling ensures unmatched purity and balance. Senjin no Mukashi reflects this heritage — a tea made with precision, respect, and artistry.

• Origin: Uji, Kyoto, Japan

• Grade: Ceremonial

• Cultivar: Uji heritage blend

• Flavour: Elegant umami with mellow sweetness

• Aroma: Fresh, nutty, and slightly creamy

• Texture: Smooth, thick, and velvety

• Colour: Vibrant emerald green

Perfect for:

• Traditional Japanese tea ceremonies

• Daily mindful tea rituals

• Gifts for matcha enthusiasts

Tasting Notes

How to Prepare Senjin no Mukashi Matcha

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

2. Add 60–80 ml of water at 70–80°C.

3. Whisk vigorously in an M- or W-motion with a bamboo whisk (chasen) until fine foam appears.

4. Sip slowly and enjoy its creamy texture and layered sweetness.

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

Frequently Asked Questions

Q1. What makes Senjin no Mukashi Matcha unique?
It’s a ceremonial-grade matcha from Uji, Kyoto, known for its serene balance of umami and sweetness — crafted using traditional stone-milling for a fine, silky texture.

Q2. What does “Senjin no Mukashi” mean?
It means “Ancient Serenity,” symbolising calmness, harmony, and refinement in every cup.

Q3. Can beginners enjoy this matcha?
Yes. Its mild umami and smooth sweetness make it suitable for newcomers and tea ceremony practitioners alike.

Q4. Is Senjin no Mukashi Matcha suitable for koicha (thick tea)?
Yes — its depth and body make it excellent for koicha as well as usucha.

Q5. Does it contain additives?
No. It’s 100% pure, shade-grown, stone-milled Japanese green tea powder — no sugar or flavourings.

Q6. How should I store Senjin no Mukashi Matcha?
Store airtight, in a cool, dark place or refrigerator. Consume within 30–60 days after opening.

Q7. What does it taste like?
Balanced umami with a creamy, rounded sweetness and a clean finish.

Q8. Where is it produced?
In Uji, Kyoto — Japan’s historic matcha capital.

Q9. What makes Yamamasa Koyamaen’s matcha special?
Their precise control over shading, steaming, and milling ensures consistently exceptional flavour and aroma.

Q10. Do you ship worldwide?
Yes. Matcha Tea Ireland offers reliable global delivery of authentic Yamamasa Koyamaen matcha.