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Yamada Chaya Kyou no Mukashi Matcha – 40g Tin

Yamada Chaya Kyou no Mukashi Matcha – 40g Tin

$120.00 NZD
Shipping calculated at checkout.

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
40g tin
Shipping

New Zealand: Flat rate $8 NZD. 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 (Singapore, Hong Kong SAR, Taiwan, China, Indonesia, Philippines, Thailand, Vietnam, Japan): 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.
preparation

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.
storage

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.
Why drink matcha?

  1. Whole-leaf benefit: powdered to preserve every nutrient, not just an infusion
  2. Shade-grown for enhanced umami, chlorophyll, L-theanine, and antioxidants
  3. High in catechins (like EGCG), rutin, vitamin C- key for cell protection and vitality
  4. Delivers focused calm: L-theanine + caffeine offer alert relaxation without the crash
  5. Natural detox support via chlorophyll: helps promote liver and immune function
  6. Moderate caffeine: less than coffee, more than brewed tea

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