Toyomukashi (literally: “rich history”) is a high quality matcha produced by Shogyokuen Tea Factory, made from tencha (shade grown tea leaves) grown in Kyoto, Japan blended by master blender and CEO Hiroshi Kobayashi.

When tasting matcha you should lookout for three main things, umami, astringency, and sweetness, having a good balance of these factors is what makes a good matcha. Umami is a strong savoury, earthy taste and the main flavour in most high quality matcha, astringency is similar to bitterness, too much of it can be unpleasant and leave your mouth feeling dry, sweetness is not the same as the sweetness of sugar, but more of an inherent natural vegetal sweetness.

This matcha has a little sweetness, very little astringency and a subtle umami taste that’s not overpowering. It froths up well and fairly easily, and it doesn’t clump up much. The caffeine and theanine combined effect hits pretty quickly and leaves you in a state of calm alertness for a little while. It’s a great balanced introduction to higher quality matcha.

• Regarding whether or not this matcha is “Ceremonial Grade”, in short Ceremonial Grade matcha is not a real thing, there are no formal rules or regulations and anyone can technically call any matcha Ceremonial Grade, in the west where this term was invented it essentially means any matcha intended for drinking rather than cooking. I can guarantee this matcha is a level above the majority of generic “Ceremonial Grade” matcha you will find for sale in the west.
• This matcha is intended for drinking without any additives (but if you want to use it to make a matcha latte or something go ahead it will be great).
• The high price of this tea is normal for high quality matcha and is owed to the great care and attention that goes into every step of the growing and production process.
• We only offer this tea in 40g cans.
• For more information on how to make matcha please refer to the “Matcha” Style section of our Brewing Guide.