Yamamasa Koyamaen Shikibu no Mukashi

Traditional Uji Matcha from Kyoto, Japan

Shikibu no Mukashi (式部の昔) is an elevated Japanese matcha from Yamamasa Koyamaen, a historic tea producer based in Uji, Kyoto. Crafted through traditional gogumi (master blending), this grade marks a classic transition into koicha-suitable matchas, bringing together deep umami, a soft sweetness, and a creamy, lingering finish.

Its refined balance makes Shikibu no Mukashi a versatile high-grade matcha, offering exceptional depth as a velvety koicha (thick tea) or a rich, sweet usucha (thin tea).

Flavor Profile

Shikibu no Mukashi features a brilliant, dark emerald color and a full-bodied umami profile anchored by notes of raw cashew and sweet cream. Because it is graded for thick tea, the natural sweetness is deeper and more mellow than standard daily matchas, supported by a smooth, heavy mouthfeel and a finish entirely free of sharp bitterness.

Traditional Heritage Blend (Gogumi)

Shikibu no Mukashi is crafted using traditional gogumi, the historic Uji method of master blending.

Yamamasa Koyamaen selects premier first-flush spring leaves from shaded gardens across Uji, carefully harmonizing different harvest lots to yield a tea that satisfies the structural density needed for thick tea. This master blending ensures a uniform, high-grade flavor profile and vibrant color harvest after harvest.

The exact cultivars and proportions remain a strictly guarded proprietary house blend.

Best For

Shikibu no Mukashi is particularly suited to:

• Koicha (thick tea)
• Usucha (thin tea)
• Daily ceremonial rituals
• Straight matcha (hot or iced)

Its rich body and smooth texture allow it to perform smoothly as an accessible koicha, while delivering an exceptionally rich, sweet bowl when whisked as usucha.

How to Prepare Shikibu 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: Shikibu no Mukashi Matcha

Producer: Yamamasa Koyamaen

Origin: Uji, Kyoto, Japan

Harvest: First Flush / Spring

Preparation: Koicha & Usucha

Best For: Thick tea (koicha), rich thin tea (usucha), and daily ceremonial rituals

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.