Enzan no Mukashi

Matcha "Enzan no Mukashi" – 30g
(A Refined Koicha Matcha with Vivid Color and Deep Umami)

Enzan no Mukashi (遠山の昔), meaning “Distant Mountain of the Past,” is one of Senchasou’s most distinguished matcha blends—crafted for koicha (thick tea) and named by Zabosai Soshitsu, the Grand Master of the Urasenke tea tradition. This is not only a matcha of exceptional quality but also one that carries the dignity of Japan’s formal tea culture.

From the first sip, you’ll notice a luxurious aroma, followed by a rich, full-bodied umami and a pleasant, lingering bitterness that dances gently on the palate. The tea has a striking warbler-green hue (uguisu-iro), enveloping your senses in both taste and elegance. Whether shared during a formal chaji or enjoyed quietly in solitude, Enzan no Mukashiis a matcha of timeless sophistication.

Key Features:

• Premium-grade matcha specially crafted for koicha (thick tea).

• Named by Zabosai Soshitsu, the Grand Master of Urasenke.

• A luxurious balance of deep umami, gentle bitterness, and lingering fragrance.

• Features a vivid green color and a smooth, elegant texture.

• Also enjoyable as usucha (thin tea) for a more casual indulgence.

How to Prepare Usucha (Thin Matcha):

1. Sift 1–2 grams (about 1/2 to 1 teaspoon) of matcha into a warm tea bowl (chawan).

2. Heat water to 75–80°C (170–175°F).

3. Add 60–70 ml (2–2.5 oz) of hot water.

4. Whisk briskly in an “M” or zigzag motion using a bamboo whisk (chasen) until a light foam appears.

5. Sip and enjoy the refreshing and smooth flavor.

How to Prepare Koicha (Thick Matcha):

1. Sift 3–4 grams (about 1.5–2 teaspoons) of matcha into the tea bowl.

2. Pour in 30–40 ml (1–1.5 oz) of hot water at 70–75°C (158–170°F).

3. Stir slowly and thoroughly with a chasen in a gentle kneading motion until a thick, glossy, lump-free paste forms (no foam).

4. Enjoy slowly and mindfully to appreciate the full depth of umami and refined aroma.