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
$52.00
Timeless Refinement. Ceremonial Grace.
Ato Mukashi is a distinguished ceremonial-grade matcha, meticulously crafted in Uji, Kyoto. Stone-ground from the finest first-harvest tea leaves, it embodies a harmonious balance of deep umami richness and gentle sweetness. Its ultra-fine texture and radiant emerald hue reflect the exceptional quality and tradition upheld by the Kanbayashi family, tea purveyors since the Tensho era.
Tasting Notes:
🌿 Deep umami
🍯 Delicate sweetness with a smooth, lingering finish
🍃 Radiant emerald green color
🍵 Perfect for traditional tea ceremonies and contemplative sipping
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.