The Pinnacle of Matcha Excellence
Kyou no Mukashi is among the most exquisite matcha powders available- a true connoisseur’s choice. Expertly blended from handpicked, shade-grown tea leaves in Uji, Japan, it combines the best of the Samidori and Saemidori cultivars to create a matcha of remarkable depth, balance, and refinement.
The result is a luxuriously smooth texture, layered umami richness, and a delicately sweet finish that lingers long after your last sip. Its flavor profile evokes the creamy decadence of matcha ice cream, with the elegance of top-grade Japanese tea. A vibrant, deep emerald hue reflects its exceptional quality and precise cultivation.
Perfect for moments when only the very best will do- Kyou no Mukashi isn’t just matcha. It truly is an experience.
Origin: Uji, Japan
Cultivars: Samidori + Saemidori (blend)
Harvest: Ichibancha (first flush)
Grade: Superior Grade for Koicha
Best for: Koicha or Usucha
Ingredients: 100% Japanese green tea powder
After grinding in Japan, our matcha is sealed in nitrogen-flushed bags to safeguard its aroma, color, and depth of flavor. At Yamada Chaya it is maintained in cold storage and brought gradually to room temperature before dispatch so it reaches you in peak condition.
New Zealand: North Island $8. North Island Rural $12. South Island $15. South Island Rural $20. Orders over $100 NZD ship free. Free local delivery for postcodes 4310 and 4312.
Australia: NZ Post Economy Tracked $20 NZD. DHL Worldwide Express $35 NZD. Orders over $150 NZD ship free.
Europe: NZ Post Economy Tracked $35 NZD. DHL Worldwide Express $55 NZD. Orders over $250 NZD ship free.
Asia: Economy Tracked $25 NZD. DHL Worldwide Express $35 NZD. Orders over $250 NZD ship free.
Canada: DHL Worldwide Express $55 NZD. Orders over $250 NZD ship free.
United States: Shipping temporarily paused due to tariff changes.
For 薄茶 usucha (thin tea) sift 2g of matcha into a chawan (tea bowl.)
Add 60ml of water at around 80°C.
Whisk in a zigzag motion until fully combined and for the desired amount of foam.
For koicha (thick tea) sift 4g of koicha grade matcha into a chawan.
Add 30ml of water at around 80°C.
Use the chasen to gently knead the matcha into the water, forming a matcha tea paste.
For a latte sift 4g of matcha or hojicha into a tea bowl.
Add 60-80ml of water at around 80°C.
Whisk in a zigzag motion until fully combined and for the desired amount of foam
Pour the matcha over 180ml of hot or cold milk and add 10ml of sweetener.
Store in a cool, dry, dark place, such as a refrigerator. Avoid exposure to moisture or sunlight.
For best quality, consume within 1 month of opening.
Use by date- see bottom of tin.
