Preparing matcha is a simple yet mindful ritual — but the ratio of matcha to water (or milk) can vary depending on how you enjoy it.
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Ato Mukashi
$43.00
Refined, Balanced, and Lasting in Depth 🍵🌿
Ato Mukashi, the second highest grade in the Kanbayashi Shunshō portfolio, reflects the elegance and mastery of this centuries-old tea house. Its name, meaning “after” or “later,” suggests a depth that unfolds slowly — a tea meant to be savored with patience and calm.
Open the tin, and you’re greeted with a fresh yet grounding fragrance — a balance of tender greens, subtle toastiness, and a whisper of sweetness. Whisked thick as koicha, Ato Mukashi reveals a rich, roasted fullness that spreads smoothly across the palate before mellowing into quiet harmony. As usucha, it offers a brighter, cleaner character with gentle grassy notes and a refreshing, satisfying finish.
🌱 Color: Deep, luminous green.
👃 Aroma: Fresh greens with roasted depth and subtle sweetness.
🍵 Taste: Smooth, balanced, and full-bodied. Roasted richness in koicha, fresh and slightly grassy in usucha, with a clean, enduring finish.
How to Store Matcha
To keep your matcha fresh and flavorful:
- Store in an airtight container to prevent oxidation.
- Keep it in a cool, dry, and dark place — the fridge is ideal if sealed properly.
- Avoid moisture, heat, and light, as they can degrade quality.
- Use within 1–2 months after opening for the best taste.
- Always use dry utensils when scooping.
Tip: If stored in the fridge, let it come to room temperature before opening to avoid condensation.
How to prepare matcha?
1. Sift the Matcha
Add matcha powder into your bowl. Sift it to remove clumps and ensure a smooth, lump-free drink.
2. Add Water
Pour in hot water (not boiling). Water that’s too hot can make matcha taste bitter.
3. Whisk
Using a bamboo whisk, briskly whisk in a “W” or “M” motion until the surface becomes frothy with tiny bubbles. This creates a creamy, balanced texture.
4. Enjoy
Drink it straight from the bowl or pour into a cup. Sip and savor slowly.