Koyamaen Matcha green tea powder Ceremonial Grade SHIKIBU-NO-MUKASHI 500gram pack
Koyamaen Matcha green tea powder Ceremonial Grade SHIKIBU-NO-MUKASHI 500gram pack
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Product details
Product details
- Product name : Matcha tea powder
- Raw materials :
- Origin : JAPAN
- Expiry date : about 8 months
- Manufacturer : YAMAMASA-KOYAMAEN
Yamamasa Koyamaen SHIKIBU-NO-MUKASHI
A high-grade usucha matcha from Yamamasa Koyamaen with deep umami, elegant sweetness, very low bitterness, and a rich aroma. SHIKIBU-NO-MUKASHI is the highest level in Koyamaen’s usucha-focused range and can also be enjoyed as light koicha.
Why We Recommend SHIKIBU-NO-MUKASHI
SHIKIBU-NO-MUKASHI is a higher-grade matcha than OGURAYAMA, offering even lower bitterness with deeper umami and sweetness. At this level, it is best appreciated as usucha rather than used mainly for lattes.
Flavor Profile
SHIKIBU-NO-MUKASHI has a deep, rich taste with strong umami, refined sweetness, and very low bitterness. Compared with OGURAYAMA, it feels more layered and elegant, making it ideal for customers who want a truly premium usucha experience.
The flavor profile is based on MatchaJP's tasting evaluation and is intended as a general guide. Flavor perception may vary depending on brewing method and personal preference.
Best Enjoyed as Premium Usucha
SHIKIBU-NO-MUKASHI is too refined to recommend mainly for everyday latte use. While it can be used with milk, its depth, sweetness, aroma, and very low bitterness are best enjoyed as traditional usucha.
Excellent for premium thin tea and special tea moments.
Good enough for light koicha-style preparation.
Possible, but generally too premium for regular latte use.
A natural step up from OGURAYAMA for deeper umami and sweetness.
Perfect for High-Grade Usucha
SHIKIBU-NO-MUKASHI is recommended for those who want to enjoy the aroma and depth of high-quality matcha. It offers a smoother and more refined experience than lower usucha grades.
View Matcha Recipe Guide Easy recipes for usucha, koicha-style preparation, and café-style drinksAbout Yamamasa Koyamaen
Yamamasa Koyamaen is a long-established matcha producer in Uji, Kyoto. SHIKIBU-NO-MUKASHI is recommended for customers who want a more refined and aromatic experience than standard usucha matcha.
Why Uji Matcha?
Uji is one of Japan’s most respected tea regions. Its climate, soil, shading methods, and tea-processing traditions help create matcha with clean aroma, balanced taste, and vivid green color.
Stone-Milled Craftsmanship
Traditional stone milling produces a fine powder with a smooth texture. This careful process helps preserve aroma and creates the soft mouthfeel expected from high-grade Japanese matcha.
About Matcha Lumps
Small clumps can appear naturally because matcha is very fine and sensitive to static electricity and humidity. For a smoother bowl, sift the powder before whisking.
Product Details
Yamamasa Koyamaen SHIKIBU-NO-MUKASHI
Japan
Uji, Kyoto
Japanese matcha green tea powder
100% green tea
None. No coloring or preservatives.
Yamamasa Koyamaen
Premium usucha, light koicha, tea ceremony practice, gifting
Find Your Perfect Koyamaen Matcha
Here are some of the most popular Yamamasa Koyamaen matcha available at MatchaJP. Each blend offers its own balance of umami, sweetness, and aroma, making it easy to find the one that best suits your taste and brewing style.
Koyamaen’s representative best-selling usucha matcha with sweetness, balance, and very low bitterness.
Explore OGURAYAMAHighest-level usucha matcha with deep umami, elegant sweetness, and very low bitterness.
Currently viewingPremium koicha-grade matcha for deeper, richer, and more formal tea experiences.
Explore KASUGAHow to Store Matcha
Matcha is sensitive to air, light, heat, and moisture. Keep it tightly sealed after opening and store it in a cool, dry place away from direct sunlight. For the best flavor and aroma, enjoy it soon after opening.
Frequently Asked Questions
Is SHIKIBU-NO-MUKASHI best for usucha?
Yes. SHIKIBU-NO-MUKASHI is especially recommended for high-grade usucha. Its deep umami, sweetness, aroma, and very low bitterness are best enjoyed with hot water alone.
How is it different from OGURAYAMA?
Compared with OGURAYAMA, SHIKIBU-NO-MUKASHI has deeper umami, more elegant sweetness, and even less bitterness.
Can I use it for koicha?
Yes. It is mainly a high-grade usucha matcha, but it is also delicious enough to be enjoyed as light koicha.
Can I use it for matcha lattes?
Technically yes, but SHIKIBU-NO-MUKASHI is generally too premium for regular latte use. We recommend enjoying it primarily as usucha.
How should I prepare it?
For usucha, sift 1.5–2g of matcha, add hot water around 70–80°C / 158–176°F, and whisk until smooth.
How should I store matcha?
Keep the container tightly sealed and store it away from light, heat, humidity, and moisture. For the best flavor, consume soon after opening.
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