Eishō no Mukashi is a ceremonial grade Uji matcha crafted by Fukujuen, one of Kyoto’s most respected and enduring tea houses founded in 1790 and long associated with formal tea school traditions. Defined by composed depth and balance, it is produced with an emphasis on structure and restraint, suited to those seeking koicha with depth, umami, creaminess and natural sweetness.

Eishō no Mukashi opens with rounded, settled umami that is dense yet measured, spreading evenly across the palate rather than striking sharply. Clean green notes of young spring leaves and steamed greens follow, accompanied by restrained warmth reminiscent of lightly toasted rice cracker and soft grain. The aroma carries subtle marine and forest impressions of dried seaweed, fresh wood and green pine. The texture is smooth and cohesive, with a softly creamy, satin like mouthfeel.

Prepared as koicha, it reveals its full body and weight. The umami remains steady and integrated, sweetness deepens gently, and the structure holds through a long, composed finish. As usucha, it retains clarity and balance, offering brightness and lingering green sweetness while maintaining its grounded depth.

With milk, Eishō no Mukashi maintains its full bodied flavour. Umami and vegetal notes remain forward, becoming creamy and silky with a gentle lift of sweetness. Its structure allows it to carry milk without losing definition.

Best suited for

• Usucha preparation
  
• Matcha Latte - best with a lighter milk ratio
• Warm usucha served alongside black sesame desserts, red bean pastries, buttery sablés, chocolate desserts
• Pairs well with savoury rice cakes or onigiri, steamed dumplings, tofu based dishes and grilled vegetables
• Snack with nuts

Weight | 20g Approx. 10 servings per 2g bowl
Origin | Uji, Kyoto Prefecture, Japan
Suggested preparation: 2g matcha | 60–70ml water | 75–80°C

The Producer
Fukujuen’s story begins in 1790, when its founder, Iyemon Fukui, established a tea house in Kyoto dedicated to the art of Japanese tea. More than two centuries later, the company remains one of Japan’s most respected tea merchants, renowned for cultivating, blending and refining the teas of Uji, a region widely regarded as the birthplace of Japan’s highest quality tea traditions.

Still family operated today, Fukujuen continues to uphold Kyoto’s tea heritage through craftsmanship that bridges tradition and innovation.

Guided by its founding philosophy of harmony and purity, every leaf is carefully nurtured, shade grown and stone milled to draw out sweetness, layered umami and aromatic depth. The result is a distinctly Kyoto style of tea making that values balance, elegance and refinement above intensity alone.

Storage | Keep airtight and refrigerated. Consume within 4–6 weeks of opening.

Best before dates on matcha are a guideline. When stored correctly kept airtight and refrigerated or frozen the tea maintains its quality well beyond this window. In our experience, it remains stable for up to 8 weeks. Read about NSW Best Before Guidelines here