Kento no Mukashi from Kyoto 40g

Product description:

There’s a quiet elegance in every bowl of Kento no Mukashi, a ceremonial-grade matcha crafted by the master tea makers of Gion Tsujiri in Kyoto. Made from the very first flush of tender tencha leaves, this matcha is slowly stone-ground, a process so patient that it yields just 40 grams an hour. That dedication preserves its vibrant color, silky texture, and the delicate flavors that have made Japanese tea a timeless treasure.

What makes this matcha even more special is its origin story. Kento no Mukashi was created to honor the 1200th anniversary of Kyoto’s founding, a city long regarded as the heart of Japanese culture and tea tradition. Matcha “Kento no Mukashi” was named by the then president of Gion Tsujiri, praying for even greater prosperity and flourishing, inspired by Kyoto's 1200 years of prosperity. In every sip, you taste not just matcha, but a celebration of heritage and a hope for the future.

Origin:

Uji, Kyoto Prefecture, Japan

Manufacturer:

Founded in 1860 in Uji, Kyoto, by Riemon Tsuji, the company originally bore the name “Tsujiri,” honoring its founder. Over the years, it became renowned for producing Uji tea, a region celebrated for centuries as the home of Japan’s finest teas.

At Gion Tsujiri, every leaf is treated with the utmost care. Tea plants are nurtured in the misty mountain slopes of southern Kyoto, and only the most tender buds are selected. Gion Tsujiri's matcha uses only the tender new shoots of tea leaves cultivated under shade to avoid direct sunlight. These shoots are picked, steamed, dried without rolling, and then the leaf veins are removed, leaving only the leaf flesh. These leaves (tencha) are then carefully and painstakingly ground using stone mills, a meticulous process that produces just 40 grams per hour. This careful approach ensures exceptional texture, vibrant color, and a depth of flavor that reflects generations of craftsmanship.

Visitors to Kyoto can experience this legacy firsthand at their historic Gion flagship store, a space that radiates the elegance and tradition of Japanese tea culture, offering a true immersion into the world of matcha.

Aroma, taste & consistency:

Kento no Mukashi belongs to Gion Tsujiri’s “Tokusen” (Special Selection) collection, reserved only for their finest teas. Its personality is both sophisticated and approachable, making it a wonderful choice whether you’re a seasoned tea enthusiast or just beginning your journey into authentic Japanese matcha.

🟢 Flavor: Smooth and mellow, with layers of umami, gentle sweetness, and a soft, lingering finish. No bitterness or astringency whatsoever.

🟢 Aroma: Fresh, slightly floral, like walking through a serene Kyoto tea garden in spring.

🟢 Texture: Finely ground and luxuriously silky, whisking into a vibrant jade-green froth that feels as rich as it looks.

Best enjoyed as...:

Koicha (Thick Matcha)
Gion Tsujiri explicitly recommends Kento no Mukashi for koicha, as its rich depth and umami make it well-suited for this ceremonial preparation.

Usucha (Thin Matcha)
It’s also excellent as usucha, offering a smoother, more delicate experience that still carries its signature flavor.

Pairing Kento no Mukashi with wagashi (traditional Japanese confections) or Western-style sweets helps to elevate both the tea and the treat since its umami and sweetness are said to shine in contrast

Preparation instructions:

How to Prepare - A Tiny Ritual
Usucha (Thin tea)
Place 2g (1 tsp / 2 chashaku scoops) into a warmed tea bowl.
Add 70ml (2.4 fl oz) of 80°C (176°F) water.
Whisk briskly with a chasen (bamboo whisk) until frothy.
Koicha (Thick tea)
Place 4g (2 tsp / 4 chashaku scoops) into a warmed tea bowl.
Add 30ml (1 fl oz) of 80°C (176°F) water.
Knead gently with your chasen until smooth and lump-free.

Tips for perfection:
Always warm your tea bowl first - this coaxes out the freshest aroma.
Sift your matcha before whisking to avoid clumps (highly recommended).
Drink immediately after whisking - matcha grows more bitter as it cools.
Best enjoyed within 1 month of opening for peak freshness.

Other instructions:

To maintain the freshness and quality of matcha, we recommend:

After purchase, store matcha in the fridge immediately, or in a cool, dark place.
Avoid exposing the matcha powder or container to heat, sunlight, air, and moisture.
Always use a dry chashaku or scooping utensil when scooping the matcha.
Keep the moisture removal pack inside the container to prevent condensation.
Once opened, matcha should be consumed within 1 - 2 months for the best flavour.

How should I store my matcha?

Before Best-Before-Date (BBD): Store in a cool (<25°C) and dry place, or in the fridge.

Closer to BBD (around 2 weeks before): Move to the freezer to maintain umami and greenness flavour.

After BBD: You can keep it in the freezer and enjoy for a few extra months.

Tip: Once you take it out of the freezer for use, return it immediately to avoid moisture affecting the umami.

Ingredients:

Pure, simple, authentic
100% Premium Matcha green tea powder
No additives, no coloring - just nature’s finest.

Other notes:

Harvest: Made from the first flush of leaves, carefully shade-grown to develop a richer, more nuanced flavor.
Processing: Slowly stone-ground to lock in freshness, color, and nutrients, ensuring every sip delivers the full quality of the tea.