Yamamasa Koyamaen Senjin no Mukashi

High-Grade Uji Matcha from Kyoto, Japan

Senjin no Mukashi (先陣の昔) is an entry-level koicha grade matcha from Yamamasa Koyamaen, a historic tea producer based in Uji, Kyoto. Crafted through traditional gogumi (master blending), it possesses the dense structure and smooth umami required for koicha (thick tea), while remaining highly versatile for a rich, full-bodied bowl of usucha (thin tea).

Flavor Profile

Senjin no Mukashi is defined by a full-bodied, creamy mouthfeel and a pronounced ooika—the deep, captivating aroma characteristic of expertly shaded tea leaves. On the palate, it delivers unique roasted savory notes reminiscent of toasted seeds, finishing with a smooth, lingering sweetness and minimal astringency.

Traditional Heritage Blend (Gogumi)

Senjin no Mukashi is crafted using gogumi, the traditional practice of master blending. Yamamasa Koyamaen selects first-flush spring tencha and stone-mills the leaf at their facility in Uji, Kyoto, maintaining a consistent flavor, aroma, and color across harvests.

Best For

Senjin no Mukashi is particularly suited to:

• Koicha (thick tea)
• Usucha (thin tea)
• Traditional tea rituals
• Drinkers who prefer a rich, heavily aromatic flavor profile

Its robust body and natural sweetness allow it to knead into a thick, smooth koicha, while whisking into a deeply flavorful bowl of usucha.

How to Prepare Senjin no Mukashi

Koicha (Thick Tea)

You will need:

• 3–4g matcha
• 30–40ml water
• Water at 75–80°C / 167–176°F
• Bamboo whisk (chasen)
• Matcha bowl (chawan)
• Sifter

Steps:

1. Sift the matcha into a warmed chawan.
2. Add the hot water.
3. Knead the matcha gently with the whisk in a slow, circular motion until a thick, smooth paste forms.
4. Enjoy immediately.

Usucha (Thin Tea)

You will need:

• 1.5–2g matcha
• 60–70ml water
• Water at 75–80°C / 167–176°F
• Bamboo whisk (chasen)
• Matcha bowl (chawan)
• Sifter

Steps:

1. Sift the matcha into a warmed chawan.
2. Add the hot water.
3. Whisk briskly in a W or M motion until a fine layer of froth forms.
4. Enjoy immediately.

Product Details

Product: Senjin no Mukashi Matcha (先陣の昔)

Producer: Yamamasa Koyamaen

Origin: Uji, Kyoto, Japan

Harvest: First Flush / Spring

Preparation: Koicha & Usucha

Best For: Thick tea (koicha) and rich thin tea (usucha)

Storage

Store tightly sealed in a cool, dry place away from direct sunlight, heat, moisture, and strong odors. Minimize exposure to air to help preserve freshness and aroma.