Senjin no Mukashi

This pleasantly full-bodied koicha delivers a mild yet rich flavor profile.

• As Koicha (Thick Tea): A well-balanced blend of full-bodied sweetness with subtle astringency, finishing with deep green notes and hints of toasted seeds and roasted coffee beans.
• As Usucha (Thin Tea): A lighter, more ethereal experience with delicate creamy sweetness, making it more transparent compared to the next-tier Shikibu no Mukashi.

For the best experience, use 95°C (203°F) water for koicha and 80-85°C (176-185°F) water for usucha.

HOW TO PREPARE

As Usucha (Thin Tea)

1. Add 2g (0.4 US tsp, 1 teaspoon, or 2 chashaku scoops) of matcha powder to a tea bowl.
2. Pour 70 ml (2.4 fl oz) of 80°C (176°F) water over the matcha powder.
3. Whisk using a chasen (bamboo whisk) until a smooth, foamy consistency is achieved.

As Koicha (Thick Tea)

1. Add 4g (0.8 US tsp, 2 teaspoons, or 4 chashaku scoops) of matcha powder to a tea bowl.
2. Pour 30 ml (1 fl oz) of 95°C (203°F) water over the matcha powder.
3. Gently knead with a chasen until the matcha is completely smooth and lump-free.

TIPS FOR THE BEST MATCHA EXPERIENCE

✔ Preheat the tea bowl with hot water, then dry it before use to enhance the aroma and flavor. (Optional)
✔ Sift the matcha powder before preparation to prevent clumping. (Strongly recommended)
✔ Drink immediately after preparation, as matcha becomes increasingly bitter as it cools. (Recommended)
✔ Use within one month of opening to enjoy peak freshness. (Strongly recommended)