Matcha Todou no Mukashi

Todou no Mukashi – Matcha (ceremonial quality)

Todou no Mukashi is a balanced, silky creamy matcha from Uji (Kyoto Prefecture), which is made by Horii Shichimeien. The selected, hand-picked leaves (mainly from the Samidori cultivar) they deliver deep umami, soft sweetness and a clean, elegant finish – with minimal bitterness.

The basis of matcha is shaded tencha: after picking, the leaves are steamed, dried, strained (tencha), and then finely ground with a stone mill. The shading enhances the umami and bright green color, while the gentle grinding preserves the delicate aromas.

Detailed description (origin, character)

Todou no Mukashi is for those who regularly drink matcha and want to take it to the next level: a fuller, creamier, yet easy-to-drink cup that can be festive even on weekdays.

Taste experience

A creamy, umami-centric cup, with a subtle buttery-seedy warmth and a lingering sweet aftertaste. The texture is velvety, the finish is clean and “green” fresh.

Flavor profile – broken down

• Aroma: fresh green notes, soft, sweet tones
• Taste: deep umami, natural sweetness, subdued bitterness
• Texture: creamy, silky, “milky” feel
• Aftertaste: clean, long, sweetly green

Preparation – 3 ways

1) Usucha (“thin”)

• Serving size: 2 g matcha + 60–70 ml water
• Water temperature: 70–80 °C
• Technique: sieve; froth in a preheated chawan using quick, “W” movements for 15–20 seconds.

2) Koicha (“dense”)

• Serving size: 4 g matcha + 30–40 ml water
• Water temperature: 70–80 °C
• Technique: sieve; stir slowly, in a circular motion until smooth (do not foam) – creamy, deep umami.

3) Iced matcha shake (refreshing)

• Serving size: 2 g matcha + 200–250 ml cold water + ice
• Technique: shake vigorously in a shaker for 20–30 seconds; silky, clean, refreshing cup.

Recommended tools: chawan (cup), chasen (bamboo whisk), chashaku (spoon), fine sieve.

Water & quality

• Water: soft, low in minerals.
• Temperature: 70–80 °C – water that is too hot can easily “burn” the aromas.
• Sifting: before each preparation – this will make it lump-free and really creamy.

Storage

• After opening, keep tightly closed, in a cool, dark place (ideally in the refrigerator), away from moisture.
• For best results, consume within 4-8 weeks for fresh flavors.
• Shelf life from date of manufacture: typically 6 months (in sealed packaging).

Why do we love it?

• Samidori-based , rich in umami, yet clean in character.
• Creamy texture and a long, sweet finish – “quiet” elegance.
• Versatile: silky in usucha, festively full in koicha; and refreshingly clear on ice.