Matcha Yufu no Mukashi

Shichimeien - Yufu no Mukashi (Uji, Kyōto) • Ceremonial matcha

Yufu no Mukashi is made from carefully selected, first-harvest tencha from the historic Horii Shichimeien tea garden (Uji, Kyoto) and ground in a stone mill. Its color is vibrant emerald green, its texture is silky, and its flavor is deep umami , delicate sweetness, and a long, smooth finish.

Why is it lovable?

• Originating in Uji – the cradle of Japanese matcha; Shichimeien is one of the oldest tea producers/makers in the area.
• Ceremonial quality – a classic, balanced cup for usucha; also works well in koicha.
• Silky texture – fine grinding, easy foaming, clean sipping sensation.

Details

• Origin: Uji, Kyoto, Japan
• Raw material: first-harvest tencha, ground in a stone mill
• Quality: ceremonial
• Packaging: 30 g metal can
• Uses: usucha (thin tea); can also be made into koicha (thick tea)
• Quality preservation: general marking of Shichimeien matcha: ~6 months from production; can be stored well refrigerated/frozen (keep closed after opening)

Flavor profile

• Scent: fresh, green, slightly floral-nutty tones
• Taste: deep umami, subtle natural sweetness, no bitterness
• Texture: creamy, silky foam
• Finish: long, smooth, clean, soothing

Preparation (recommendations)

Pro tip: always sieve your matcha; cool the water to ~75–80 °C. Pre-warm the cup/chasen.

1. Usucha (thin tea, classic)
   2 g matcha + 60–70 ml, 75–80 °C water. Whisk in a “W” motion for 15–20 seconds, until a fine, thick foam forms.
2. Koicha (thick tea, more festive)
   4 g matcha + 30–50 ml, 70–80 °C water. Do not foam, but slowly “knead” until creamy.
3. Iced matcha shake (refreshing)
   2 g matcha + 200–250 ml cold water + ice in a shaker; shake vigorously for 20–30 seconds. Silky, clean, refreshing.

Storage

After opening, close tightly and refrigerate. For longer storage, it can also be frozen; leave the box at room temperature before use to prevent condensation.