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Matcha Takumi no Mukashi by Ocha no Kanbayashi – 30g
Matcha Takumi no Mukashi by Ocha no Kanbayashi is a high-grade ceremonial matcha suitable for preparing koicha, rich, balanced, and exquisitely pleasant, with an intense and lingering umami.
€ 73,00 VAT included
- Quantity: 2-3g of matcha.
- Water: 60-80ml at 70-80°C (or cold).
- Tools: bamboo whisk (chasen).
- Preparation: whisk the matcha vigorously with the water until you get a soft, smooth foam.
- Amount: 4g of matcha.
- Water: 30ml at 80°C.
- Preparation: gently blend the matcha with the water until you form a thick, smooth cream.
Type: ceremonial matcha for koicha and usucha
Name: Takumi no Mukashi (匠の昔, master of the past )
Origin: Japan (Uji, Kyoto)
Producer: Ocha no Kanbayashi
Package: 30g
The Kanbayashi family, originally from a powerful clan in the Ayabe region, moved to Uji in 1558 (Eiroku era) and has since served both the imperial court and the shogunate, becoming official tea masters during the Edo period.
Today, led by Teruyo Kanbayashi-san, the company continues to honor the legacy of its ancestors, combining traditional and modern techniques to preserve the essence of tea, its taste, color, and aroma.
The Uji area, with its unique climate and terroir, is the ideal place for tea cultivation. Here, the monk Myōe began cultivating tea about 800 years ago, and since then Uji has become synonymous with the highest quality tea.
Ocha no Kanbayashi selects premium leaves from each field, highlighting the unique characteristics of each area, to create exceptional teas.
Additional information
Description
The legacy of tea masters
Matcha “Takumi no Mukashi” (匠の昔) is a high-grade ceremonial matcha produced by the historic company Ocha no Kanbayashi from Uji (Kyoto). Its name, which means “master of the past,” is a tribute to the company’s centuries-old heritage. It is a tribute to the tradition of tea masters who, for generations, have preserved the art of tea cultivation and processing.
This matcha is suitable for preparing koicha (thick tea), the most solemn and refined form of the Japanese tea ceremony.
This tea honors tradition, offering a rich, balanced, and exquisitely pleasant flavor. It’s full-bodied and refined, with a delicate sweetness and an intense, lingering umami. Its silky, velvety texture and jade-green foam make it a tea of exceptional quality. The fresh, slightly nutty aroma, with green and floral notes, completes a unique sensory experience.
The meaning of “Mukashi”
The term Mukashi (昔) is a combination of the Chinese characters for “twenty” (廿) and “day” (日). In the lunar calendar, March 20th (廿日) was considered the day when the finest tea was harvested.
Only the most precious blends, with a rich, intense, and umami aroma, can be used to prepare koicha. In the classification of matcha, “mukashi” indicates koicha teas, as opposed to usucha teas (thin tea). The latter are marked with 白 (shiro), which means “light” or “thin.”
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