Shoin-no-Mukashi from Ippodo Tea sits within the richer end of the Kyoto tea house's matcha range, offering greater depth and concentration than Sayaka-no-Mukashi or Kan-no-Shiro whilst remaining more approachable than Ummon-no-Mukashi. Prepared as either usucha or koicha, it is a blend intended for those seeking a fuller and more contemplative bowl.
The finely milled powder releases aromas of cultured butter, toasted nuts, fresh cream and milk chocolate, underpinned by deep vegetal notes and a distinct marine minerality.
On the palate, Shoin-no-Mukashi is immediately rich and velvety. The opening is savoury and nut-driven, with notes reminiscent of buttered s![]()
able biscuits, roasted nuts and sweet cream. As the bowl develops, deeper layers of umami emerge, bringing kelp, sea vegetables and mineral notes to the forefront.
Unlike many premium matcha that place sweetness at the centre of the experience, Shoin-no-Mukashi is the least sweet within Ippodo's richer offerings. Instead, it favours savoury complexity, creaminess and texture. The mouthfeel is exceptionally smooth and coating, with virtually no bitterness and only the faintest trace of astringency. Lingering notes of cultured butter, toasted nuts and umami remain long after the final sip.
Prepared as usucha, Shoin-no-Mukashi produces a balanced, full-bodied bowl with remarkable depth and persistence. As koicha, the blend becomes denser, creamier and more concentrated, revealing additional layers of savoury richness and making it particularly rewarding for experienced matcha drinkers.
For those progressing through the Ippodo range, Shoin-no-Mukashi represents a natural step beyond Sayaka-no-Mukashi and Kan-no-Shiro before moving into Ummon-no-Mukashi and the highest tiers of the collection.
Many of the Ippodo matcha names are bestowed by the heads of Kyoto's traditional schools of tea ceremony. Shoin-no-Mukashi was named by Hōunsai, the fifteenth-generation Grand Tea Master of the Urasenke school, reflecting the longstanding relationship between Ippodo Tea and Japan's tea ceremony tradition.
Weight | 20g Box
Origin | Kyoto prefecture, Japan
Storage | Keep airtight and refrigerated. Consume within 4–6 weeks of opening.
Best Suited For
- Traditional usucha and koicha preparation
- Matcha latte preparation, holds structure with milk
Pairing Suggestions
Food we've enjoyed that complement and highlight the tea's character
- Almond financiers
- Shortbread and butter biscuits
- Single origin dark chocolate - Silver Street's Ecuador or Uganda
- Basque cheesecake
- Mango sticky rice
- Steamed pork or prawn dumplings
- Grilled salmon or miso fish rice bowls
- Tamago sando
- Soy-braised chicken with rice
- Simple noodle dishes such as shoyu ramen or steamed rice noodles with light sauces
- Japanese-style salads with sesame dressing
- Grain bowls with roasted vegetables
- Smoked salmon bagels
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
Koicha (Thick Tea)
Recommended amount per cup: 4g (sift for a smoother, delicate consistency)
Servings per Tin: Averages 5 cups of tea
Water Temperature: 30ml 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.
* Shoin no Mukashi is the same blend as our previously stocked Seiun
