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Yamamasa Koyamaen - Shikibu no Mukashi
Yamamasa Koyamaen - Shikibu no Mukashi
(dispatched from Sydney within 1-2 business days)
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Origin: Kyoto Prefecture, Japan
An exceptionally rich and refined usucha with a full-bodied, intensely creamy character. Shikibu no Mukashi combines gentle sweetness and deep umami with delicate toasted seed aromas, creating a smooth and comforting drinking experience. Its creamy, umami-rich finish lingers beautifully on the palate, with a soft and refined flavour profile rather than sharp or pronounced notes. Thanks to its high quality and depth, it can also be enjoyed as koicha.
The meaning of Shikibu no Mukashi 「式部の昔」
Shikibu (式部) was historically used to refer to the Ministry of Ceremonies, which was responsible for matters of personnel and ceremonial affairs. The term was also used as a title or name for ladies-in-waiting during the Heian period, as seen in names such as Murasaki Shikibu and Izumi Shikibu.
Flavour profile
- Umami: ★★★★☆
- Bitterness: ★★☆☆☆
- Astringency: ★☆☆☆☆
- Sweetness: ★★★☆☆
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your ultimate matcha guide
how to make latte
to prepare a matcha latte, sift 4g of matcha into a bowl, then add 50ml of hot water (around 75°c). whisk in a quick “M” motion with a chasen (bamboo matcha whisk) until smooth and slightly frothy. add 120ml of milk, sweetener of your choice, and finish with ice if you prefer it chilled
how to make usucha (thin tea)
to prepare an usucha (thin tea), sift 2g of matcha into a bowl, then add 50ml of hot water (around 75°c). whisk in a quick “M” motion with a chasen (bamboo matcha whisk) until smooth and lightly frothy. enjoy it warm, or serve it over ice if preffered.
how to keep your matcha fresh
store matcha in an airtight container to protect it from air, moisture, and odours. after opening, keep it in a cool, dark place away from heat and direct sunlight.