Ground from shade-cultivated tea leaves, matcha is rich in theanine-an amino acid responsible for matcha's full-bodied mellow sweetness. In Japan, there is a special name for this taste: umami. Generally, the higher the grade, the richer the umami taste.
Characterized by its rich aroma, full-bodied mellow sweetness, and vivid green color, matcha is a favorite among tea lovers in Japan. Invigorating and full of nutrients, matcha is the perfect drink to rejuvenate your mind and body. It tastes best when served with sweets.
For those who want a taste of fine matcha at a mid-level price, Ikuyo-no-mukashi is an excellent choice. With enough umami to represent the true character of matcha, Ikuyo-no-mukashi is the perfect starting point for first-time matcha drinkers. It is also a good choice for seasoned drinkers who prefer to prepare their matcha as the thicker koicha.
This matcha was named by Hounsai Sosho XV, the great grand master of the Ura-Senke family of tea masters.
This grade of matcha is the same as that used for Kimmo-no-mukashi, which was named by the Omote-Senke family of tea masters.
