Senjin no Mukashi

Name: Senjin no Mukashi
Brand: Yamamasa Koyamaen

Koicha (thick), sourced from Kyoto

SweetRoastedCreamyRichDelicate

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Grade

Koicha (thick)

Region

Kyoto

Sourcing

Kyoto, Japan

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Tasting notes

As koicha: full-bodied, sweet and slightly astringent notes; aftertaste with intense green flavours plus hints of toasted seeds and roasted coffee beans. As usucha: lighter, more ethereal, pleasantly creamy sweet flavours (Sazen). Ujichamatcha's phrasing is very similar: 'full-bodied sweetness and mild flavor, with a hint of astringency' as base character.

Full details

Everything disclosed on the product page (14 fields)▾

Grade Sazen: Sazen Tea's own extracted page text describes it as 'Entry grade koicha (thin tea) of Yamamasa Koyamaen' - note this internally mixes 'koicha' (thick tea) with the qualifier 'thin tea,' which is contradictory terminology (see contradictions).
Grade Ujichamatcha: Described by Ujichamatcha as 'Entry-level koicha (thick tea)' - consistent with koicha meaning thick tea, not thin.
Region: Kyoto Prefecture, Japan
Maker: Yamamasa Koyamaen
Item Code: MYK006 (Sazen)
Ingredients: Green tea powder (100%)
Shelf Life: Best before JAN/2027
Size Ujichamatcha: 30 Gram Tin, 150 Gram Tin
Tasting Notes: As koicha: full-bodied, sweet and slightly astringent notes; aftertaste with intense green flavours plus hints of toasted seeds and roasted coffee beans. As usucha: lighter, more ethereal, pleasantly creamy sweet flavours (Sazen). Ujichamatcha's phrasing is very similar: 'full-bodied sweetness and mild flavor, with a hint of astringency' as base character.
Brewing Instructions Sazen: Usucha: 1.5-2 g with 70 ml of 80C water, whisk vigorously until frothy. Koicha: 3.5-4 g with 30 ml of 80C water, mix gently until creamy.
Brewing Instructions Ujichamatcha: Koicha: prepare with water at 95C (203F). Usucha: prepare with water at 80-85C (176-185F).
Customer Rating: 4.0 out of 5 stars (2 reviews) - Sazen Tea
Price Ujichamatcha: $40.59 USD regular price, listed sold out
Name Meaning: 'Mukashi' refers to the finest tea picked on the 20th day of the lunar calendar (a grading/harvest-timing term used across several Yamamasa Koyamaen names); 'Senjin' signifies 'the forefront,' i.e. a matcha that stands ahead of the rest

Research notes

Sazen Tea and Ujichamatcha both cover this product; their brewing-temperature guidance conflicts (see contradictions), and Sazen's own grade label contains an internal terminology inconsistency.