Buy Soumei no Mukashi Matcha by Kanbayashi Shunsho

Looking to buy Soumei no Mukashi Matcha by Kanbayashi Shunsho? You’re stepping into a refined tradition of Uji matcha. This ceremonial-grade tea presents a shimmering jade-green hue, rich umami, and a subtly sweet finish — crafted by one of Kyoto’s oldest tea houses. Whether for a calm solo moment or a premium gift, Soumei no Mukashi delivers elegance in every bowl.

About Soumei no Mukashi Matcha

Soumei no Mukashi (often labelled as 時明の昔 in Japanese) is part of Kanbayashi Shunsho’s high ceremonial range. Its name means something like “Light of [Tea] Past” hinting at heritage and clarity. It is produced from first-flush (ichibancha) leaves grown in Uji, shaded for peak maturation, then hand-picked, de-veined and slowly stone-milled into an ultra-fine powder. The result: colour and aroma stay vivid, texture stays smooth, flavour stays deep.

Why Choose Kanbayashi Shunsho

Kanbayashi Shunsho, founded in Uji over many generations, is known for its unwavering dedication to traditional shading, steaming and milling methods. Their ceremonial matchas are served in Japanese tea ceremony schools and appreciated by global enthusiasts. Soumei no Mukashi upholds that legacy with craftsmanship and clarity.

• Origin: Uji, Kyoto, Japan

• Grade: Ceremonial

• Flavour: Rich umami with delicate sweetness

• Aroma: Fresh steamed green leaves, light floral notes

• Texture: Fine, creamy and velvety

• Colour: Brilliant emerald-jade green

Best for:

• Traditional whisked matcha (usucha)

• Mindful rituals or elevated everyday bowls

• Gift sets and special occasions

Tasting Notes

How to Prepare Soumei no Mukashi Matcha

1. Sift 1.5-2 g (about 1 teaspoon) of matcha into a warmed tea bowl.

2. Add 60-80 ml of water at 70-80 °C (≈160-175°F). Avoid boiling water, which can flatten sweetness.

3. Whisk briskly with a bamboo whisk (chasen) in an “M” or “W” motion until a fine foam forms.

4. Enjoy immediately — observe the aroma, smooth body, and lingering sweetness.

For thick tea (koicha): Use 3-4 g of matcha and 30-40 ml water; gently knead for a glossy, syrup-like finish.

Frequently Asked Questions

Q1. What does “Soumei no Mukashi” mean?
It loosely translates to “Light of the Past” or “Often Past’s Clarity” — reflecting the tea’s heritage and clarity of flavour.

Q2. What makes Soumei no Mukashi Matcha stand out?
It’s crafted from first-flush shaded leaves, stone-milled by Kanbayashi Shunsho in Uji, delivering deep umami, natural sweetness, and exceptional smooth texture.

Q3. Is this matcha suitable for beginners?
Yes — its refined sweetness and approachable flavour make it a good entry into high-end matcha, though best appreciated by those open to traditional notes.

Q4. Can I use this matcha for lattes or smoothies?
You can, but this grade is designed for whisked pure tea. If mostly using milk-based drinks, a slightly more robust “barista” grade might perform better.

Q5. What’s the best water temperature?
Use water at about 70-80 °C. Boiling water will dull the flavour and may produce bitterness.

Q6. How should I store this matcha?
Keep sealed, away from light, heat and humidity. Once opened, refrigerate and use within 30-60 days for peak freshness.

Q7. Does it have additives or flavouring?
No — it’s 100% pure Japanese green tea powder. No sweeteners, no fillers.

Q8. Where is it grown and milled?
In Uji, Kyoto, Japan — one of the most respected matcha regions globally, and the home base for Kanbayashi Shunsho.

Q9. What makes Kanbayashi Shunsho’s matcha trusted?
Their centuries-long heritage, meticulous shading, and small-batch stone-milling ensure consistent high quality and vibrant flavour.

Q10. Do you provide international shipping?
Yes. Matcha Tea Ireland ships authentic Japanese matcha — including Kanbayashi Shunsho — to customers worldwide, safeguarding freshness and quality.