Matcha Ikyuo No Mukashi

Powder Green Tea

Traditionally processed matcha from the Nishio region in Aichi Prefecture in central Japan. It is a blend of different cultivars in ideal proportions, which the manufacturer has kept secret for many generations. The name of the tea, "Ikyuo No Mukashi" (something like "From countless ancient times"), and the processing method refer to the traditional manual processing method with minimal modern mechanization. The varieties are usually grown for Gyokuro tea, which is low in catechins and tannins and rich in sweet amino acids, giving the tea incredible depth and sweetness with a distinctive umami flavor in every sip.
Each tin contains 30 grams and is hermetically sealed. Best consumed within 1 month after opening. For long-term storage, keep tightly closed in the refrigerator.

Preparation of Matcha

Prepare a tea bowl
For one serving of tea, we recommend using 1-2 g of matcha green tea, which is equivalent to one to two chashaku (bamboo teaspoons). Place the tea in a larger, heated, clean and dry tea bowl (chawan). To prevent the matcha from getting curdled during whisking, it is better to sift it in front of a fine sieve.

Add water
Boil the water and allow it to cool to a temperature of approximately 70-80 °C. Pour a small amount of water (about 70 ml) over the matcha powder. You can read more about choosing the right water for tea here.

Whisk with a bamboo whisk (chasen)
Using a bamboo whisk, start whisking the tea vigorously in an “M” or “W” shape until a smooth foam is formed. The process should take approximately 20-30 seconds.

Enjoy your matcha tea
Once the tea is smooth and creamy, you can serve it immediately. The matcha is drunk directly from the bowl and is ready to be enjoyed immediately.

At our Blog you will find a whole article about Matcha preparation styles.

You can also read our articles on tea preparation and water quality.

Matcha

Owing to the content of non-oxidized polyphenols, green tea has a proven antibacterial and antiviral effect and decreases cholesterol levels. Quality Japanese teas also contain lots of vitamins A, B, C, E and P, and catechins, carotene, amino acids and minerals such as potassium, fluorine and zinc.
Unlike the usual green tea leaves which are discarded after steeping, matcha leaves are whipped with water and consumed. When drinking matcha, antioxidants, vitamins, minerals and pulp from green tea are consumed in higher concentrations.
Matcha also contains a lot of L-theanines – unique natural amino acids, appearing almost exclusively in green tea – and theophylline which has a similar effect like caffeine. These substances are thought to jointly help maintain higher mental clarity and energy.