Ikuyo no Mukashi

Ikuyo no Mukashi Matcha – Kitagawa Hanbee, Uji, Kyoto

Delicately crafted by the respected Uji tea master Kitagawa Hanbee, Ikuyo no Mukashi is a high-grade ceremonial matcha known for its elegant fragrance and exceptionally smooth texture. While originally designed for usucha (thin tea), its richness and quality make it perfectly suited for koicha (thick tea) as well.

With a refined balance of aroma, umami, and a velvety mouthfeel, Ikuyo no Mukashi is ideal for those seeking a versatile, top-shelf matcha that performs beautifully in both traditional and modern settings.

Tasting Notes:

• Fragrant and elegant aroma

• Exceptionally smooth mouthfeel

• Balanced umami with a gentle, mellow finish

How to Prepare:

For Usucha (薄茶 – Thin Tea):

1. Sift 1–2g (about 1/2 tsp) of matcha into a tea bowl.

2. Add 60–70ml (2–2.5 oz) of hot water at ~75–80°C (167–176°F).

3. Whisk briskly in a zigzag motion with a chasen (bamboo whisk) until a fine foam forms.

4. Enjoy immediately.

For Koicha (濃茶 – Thick Tea):

1. Sift 3–4g (approx. 1 tsp) of matcha into a bowl.

2. Add 30–40ml (1–1.5 oz) of hot water at ~70–75°C (158–167°F).

3. Slowly knead the matcha with a chasen until thick, smooth, and without foam.

4. Sip slowly to appreciate the layered, full-bodied flavor.