Sayaka no Mukashi is a refined usucha matcha from Kyoto tea house Ippodo. Positioned within the producer's Rich classification, it offers greater depth, sweetness and umami than many of Ippodo's more approachable everyday blends whilst maintaining remarkable balance and drinkability.
Within the Ippodo range, Sayaka no Mukashi represents a step towards a more concentrated and traditional style of matcha. Rather than prioritising softness or creaminess alone, it introduces greater structure, savoury depth and lingering complexity whilst remaining approachable as a daily usucha.
The powder is a vibrant green with an elegant fragrance of sweet blossom, young greens and fresh cream. Whisked as u![]()
sucha, it opens with gentle sweetness and bright vegetal notes reminiscent of spring greens and tender shoots. As the tea develops across the palate, deeper umami begins to emerge, supported by a smooth, creamy texture and a pleasing sense of weight.
A restrained bitterness, often reminiscent of citrus peel, provides lift and definition without overwhelming the cup. This interplay between sweetness, umami and gentle bitterness gives Sayaka no Mukashi a more layered profile than lighter usucha focused blends.
The finish is long, clean and satisfying, with lingering sweetness and savoury depth remaining long after the final sip. Whilst primarily intended for traditional usucha preparation, Sayaka no Mukashi possesses sufficient concentration to accommodate minimal milk applications, though its true character is best appreciated neat.
For drinkers seeking a more traditional and complete expression Sayaka no Mukashi offers an elegant introduction to the richer side of Ippodo's matcha collection.
Position Within the Range
Compared with Ikuyo no Mukashi and Kan No Shiro, Sayaka no Mukashi offers greater concentration, deeper umami and a longer finish. It serves as a natural progression for those seeking a more traditional expression of uji matcha before moving into Ippodo's highest usucha and koicha offerings.
Weight | 20g Box
Origin | Kyoto prefecture, Japan
Storage | Keep airtight and refrigerated. Consume within 4–6 weeks of opening.
Best Suited For
- Traditional usucha preparation
- Matcha latte preparation, holds structure with lower milk ratio
- Paired with floral tea applications - osmanthus, jasmine, french earl grey, marco polo (ideally as a seperate component like foams, clouds or gelee)
Pairing Suggestions
Food we've enjoyed that complement and highlight the tea's character
- Brownies
- Cream puffs
- Pineapple tart
- Orange cake
- Langue de chat
- Pancakes with caramelised bananas or roti with banana and condensed milk
- Lotus seed moon cake
- Pan fried radish cake
- Prawn or seafood and vegetable based dumplings
- Grilled nectarine and chicken salad
- Peach and burrata salad with a fruity evoo and vino cotto
Preparation Recommendations
Usucha (Thin Tea)
Recommended amount per cup: 2g (sift for a smoother, delicate consistency)
Servings Per Tin: Averages 10 cups of tea
Water Temperature: 60ml of water at 80ºC
About the Producer
Founded in Kyoto in 1717, Ippodo Tea has produced Japanese tea for more than three centuries. The business began as a shop named Omiya, established by Rihei Watanabe near the Kyoto Imperial Palace, selling tea and ceramics. In 1846, Prince Yamashina bestowed the name
Ippodo, meaning "preserve one", expressing his wish that the company continue providing high quality tea. Today, Ippodo remains family owned and is operated by the sixth and seventh generations of the Watanabe family.
Ippodo produces teas using leaves grown primarily in Kyoto, Nara and Shiga Prefectures, working closely with experienced tea growers throughout the region. According to the company, the evaluation of tea leaves and the blending process are the most important stages of its work. Rather than producing teas defined by a single harvest or growing area, Ippodo blends carefully selected lots to achieve the intended flavour, aroma and balance of each tea. The company produces around thirty house blends across matcha, gyokuro, sencha and bancha, with each developed for a specific style of preparation and drinking experience.
More than 300 years after its founding, Ippodo continues to produce and refine Japanese tea from its Kyoto headquarters whilst remaining committed to the principles on which the company was established.
Read the full history in the Origins section below.
