Matcha Kentou no Mukashi – 40g

A Matcha for Grand Celebrations

Created in 1994 to commemorate the 1200e anniversaire de la fondation de Kyotothis rare and prestigious matcha bears a name rich in history: 「Kentou no Mukashi」, literally Memory of the Founded Capital.”.
This name was bestowed by the president of Gion Tsujiri as a tribute to the longevity and prosperity of the ancient imperial capital.
With its richness, sweetness, and perfectly balanced structure, Kentou no Mukashi is an ideal matcha for koicha (thick tea in the tea ceremony).
Yet its finesse and noble umami also make it perfect for usucha (thin tea), offering a uniquely delicate tasting experience.

Des gestes ancestraux

To preserve the highest quality,only young shoots grown away from direct sunlight are carefully selected. These leaves are handpicked, swiftly steamed, dried without rolling, and then meticulously stripped of their veins.
What remains, the tencha is then slowly stone-groundusing traditional methods.
A single mill produces barely 40 grams per hour.
This slow, almost meditative process reveals an intense, radiant greenand a uniquely pure vegetal fragrance.

An accessible ritual for all

While the tea ceremony may seem daunting, there’s no need to follow a strict protocol at home.
A simple chasen (bamboo whisk) is all it takes to enjoy this matcha with ease.
Paired with a traditional wagashi (Japanese confection), it reveals its full depth and character.

Preparing Uji Matcha the Traditional Way

【Step 1】Sift about 2 grams of matcha using a fine mesh sieve, then place the powder into a chawan (tea bowl).
【Step 2】Add 70 to 80 ml of hot water (ideally between 75°C and 80°C).
【Step 3】Using a chasen (bamboo whisk), whisk the matcha in a zigzag motion shaped like the letter “M”.
Use a quick back-and-forth wrist motion to create a fine, creamy foam.
Finally, slow down your whisking to smooth the surface, then gently lift the whisk out.