Ground from shade-cultivated tea leaves, matcha is rich in theanine-an amino acid responsible for matcha's full-bodied mellow sweetness. In Japan, there is a special name for this taste: umami. Generally, the higher the grade, the richer the umami taste.

Characterized by its rich aroma, full-bodied mellow sweetness, and vivid green color, matcha is a favorite among tea lovers in Japan. Invigorating and full of nutrients, matcha is the perfect drink to rejuvenate your mind and body. It tastes best when served with sweets.

For the matcha lover who likes a rich umami flavor with slightly less aftertaste, Horai-no-mukashii is a good choice. Attractively priced, this premium matcha is also an excellent choice for preparing the thicker koicha.

This matcha was named by Jimyosai-sosho XIV, the grand master of the Omote-Senke family of tea masters.

This grade of matcha is the same as that used for Sayaka-no-mukashi, which was named by the Ura-Senke family of tea masters.

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