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
Producer | Fukujuen
Suggested preparation: 2g matcha | 60–70ml water | 75–80°C
Storage | Keep airtight and refrigerated. Consume within 4–6 weeks of opening.
