Matcha "Senjin no Mukashi" is known not only for its rich umami and deep ooika (the full-bodied aroma characteristic of shaded tea) but also for its fresh, pleasant mirume-ka (the tender fragrance of young tea buds), resulting in an exceptionally delicious experience.
Grades equal to or higher than "Senjin no Mukashi" are recommended for use as koicha (thick tea) in formal tea gatherings.


Matcha "Senjin no Mukashi" delivers a luxurious balance of deep umami, rich ooika fragrance, and the fresh, vibrant aroma of tender young tea leaves.
Its exquisite flavor profile makes it a perfect choice for discerning tea lovers seeking an exceptional cup of usucha (light tea).
For koicha (thick tea) at formal tea gatherings, we recommend choosing "Senjin no Mukashi" or higher grades to fully appreciate the profound richness and refined aroma.

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How to Prepare Matcha

1. Get Tools and Matcha Ready

First, warm your tea bowl and tea whisk by rinsing them with hot water; this softens the whisk and prepares the bowl. Measure about 1.5 grams (around 1.5 scoops or 1 teaspoon) of matcha into the warmed bowl. For best results, sift the matcha through a tea strainer to eliminate clumps.
Tip: If you don't have a traditional matcha bowl, a café au lait bowl or any small deep bowl will work. Ensure the bowl is dry before adding the matcha powder to avoid clumping.

2. Add Hot Water

Pour roughly 70 ml of hot water cooled to about 80°C (176°F) into the bowl with the matcha.
Tip: Start by adding a small amount of water, gently knead the matcha with the whisk, then pour the rest. This technique helps prevent lumps. As a guide, transferring hot water from one container to another reduces its temperature by about 8–10°C (46–50°F).

3. Whisk the Matcha

Use the tea whisk to quickly move in a zigzag (m-shaped) motion for about 15 seconds until a creamy foam appears. Finish by lightly smoothing the surface with the tip of the whisk.
Tip: Hold the bowl firmly with one hand while whisking briskly using wrist movement for best results.

Storage Instructions

Before Opening:
For maximum freshness, refrigerate or freeze matcha before opening. However, matcha taken directly from cold storage can absorb room humidity quickly, so always allow it to reach room temperature before opening.

After Opening:
Matcha is highly sensitive to air, moisture, and odors. Once opened, keep it in a cool, dark place and consume it as soon as possible. While refrigeration can extend storage life, frequent temperature changes may cause matcha to absorb moisture or odors. It’s best to buy in quantities you can finish quickly and store at room temperature.

Handling Clumps:
Because matcha is finely ground and highly dry, it can attract static electricity, leading to clumping. Additionally, the fine powder may settle under its own weight during storage. To ensure a smooth brew, always sift matcha through a fine mesh sieve or tea strainer just before use.