Yuzuriha Mukashi

Yuzuriha Mukashi from Kanbayashi Shunsho is a full‑bodied, deeply expressive matcha with a rich concentration that unfolds slowly and lingers long on the palate. Its character echoes the depth of gyokuro, yet leans toward a sweeter, gently nutty profile rather than a light, floral one. The texture is smooth and weighty, approaching the intensity and mouthfeel of koicha, making it an exceptional choice for those who enjoy a more robust, layered matcha experience.

🍵 How to Prepare Matcha

Usucha (Thin Tea)

• Matcha: 1–2 scoops (1–2 g)
• Water: 60–70 ml at 160–175°F (70–80°C)
• Method: Sift the matcha, add a splash of water to form a smooth paste, then whisk briskly in an “M” or “W” motion until a fine foam appears.
• Result: Light, smooth, and sweet with a clean finish.

Koicha (Thick Tea)

• Matcha: 3–4 scoops (3–4 g)
• Water: 30–40 ml at ~160°F (70°C)
• Method: Mix slowly with kneading motions to create a thick, syrup‑like consistency without foam.
• Result: Dense, creamy, and umami‑forward—best suited for high‑grade matcha.