Buy Kasuga no Mukashi Matcha – A Refined Ceremonial-Grade Experience

Looking for a premium matcha with rich umami and elegant depth? Kasuga no Mukashi Matcha by Yamamasa Koyamaen is a ceremonial-grade Uji matcha crafted for those who appreciate refined taste and tradition. Smooth, balanced, and deeply satisfying, it’s ideal for formal tea ceremonies and discerning tea enthusiasts.

Experience a superior matcha that honors centuries-old craftsmanship from Kyoto’s Uji region.

🍵 What Is Kasuga no Mukashi Matcha?

Kasuga no Mukashi (春日之昔) is a high-end ceremonial matcha produced by Yamamasa Koyamaen, one of Japan’s most prestigious tea producers. The name translates to “Kasuga of the Past,” reflecting a reverence for traditional tea preparation and a timeless flavor profile.

Made from carefully shade-grown, hand-picked first flush tea leaves, this matcha offers deep umami, vibrant green color, and a velvety smooth finish.

Key Details:

• Grade: Ceremonial

• Producer: Yamamasa Koyamaen

• Origin: Uji, Kyoto, Japan

• Flavor Profile: Deep umami, mild sweetness, low bitterness

• Texture: Creamy, smooth, frothy

• Color: Brilliant jade green

• Best For: Usucha (thin tea) and koicha (thick tea)

• Audience: Experienced tea drinkers, traditional tea ceremony use

✅ Why Choose Kasuga no Mukashi?

• Premium Ceremonial Grade – Sourced from the finest tencha leaves

• Artisan Crafted – By Yamamasa Koyamaen, with over 300 years of tea mastery

• Versatile Preparation – Suitable for both thin (usucha) and thick (koicha) tea

• Rich Umami – Deep, satisfying taste with no bitterness

• Perfect for Gifting or Ceremony – Elegant packaging and refined quality

🌿 Tasting Notes – Kasuga no Mukashi

• Aroma: Earthy, marine-like, with nutty undertones

• Taste: Bold umami with creamy sweetness and a gentle vegetal finish

• Mouthfeel: Full-bodied, velvety, almost savory

• Finish: Long-lasting and satisfying

• Experience: Meditative, grounded, and elevated

☕ How to Prepare Kasuga no Mukashi Matcha

For Usucha (thin matcha):

• Sift 1.5g (1 tsp) into a preheated matcha bowl

• Add 70ml of water at 75–80°C (167–176°F)

• Whisk vigorously in a zigzag motion until frothy

For Koicha (thick matcha):

• Use 3–4g of matcha with about 30ml of hot water

• Mix slowly with a chasen to achieve a thick, smooth paste

❓FAQs About Kasuga no Mukashi Matcha

Q1: Is this matcha good for beginners?
It’s best suited for experienced matcha drinkers due to its depth and complexity.

Q2: Can I use it in lattes?
While you can, it’s best appreciated on its own to fully enjoy its nuanced flavor.

Q3: Is this matcha organic?
Yamamasa Koyamaen focuses on quality and traditional farming, though not all batches are certified organic.

Q4: How should I store it?
Keep it in an airtight container in a cool, dark place. Use within 1–2 months of opening.

Q5: What’s the best way to enjoy it?
Prepared traditionally as usucha or koicha during a quiet moment or formal tea session.