Ummon no Mukashi is one of the most celebrated matcha within the Ippodo collection and sits among the producer's highest offerings. Suitable for both usucha and koicha preparation, it is recognised for its remarkable concentration, depth and composure.
Many of Ippodo's matcha names were bestowed by successive heads of Kyoto's tea schools. Ummon no Mukashi is favoured by Zabosai Sōshō XVI, Grand Master of the Urasenke school, reflecting the long standing relationship between Ippodo and the tea ceremony tradition that has shaped Kyoto tea culture for generations.
The powder is exceptionally fine and vibrant green, releasing a fragrance of young greens, sweet cream, cacao and deep savoury notes. The aroma alone hints at the concentration and refinement to follow.
Prepared as usucha, Ummon no Mukashi immediately reveals a richness rarely encountered in everyday matcha. Sweetness, umami and vegetal character arrive together rather than separately, creating a seamless and integrated profile from the first sip. The texture is creamy and substantial without heaviness, coating the palate with remarkable smoothness.
As the tea develops, deeper layers emerge. Fresh spring greens give way to concentrated umami, subtle sweetness and gentle cocoa warmth. Despite its intensity, there is virtually no bitterness and only the faintest trace of astringency. Each component feels measured and deliberate, contributing to a tea that remains balanced even at high concentration.
Prepared as koicha, Ummon no Mukashi reveals its true stature. The texture becomes velvety and dense whilst maintaining clarity and precision. Sweetness deepens, umami broadens and the finish lingers long after the final sip. The tea unfolds gradually rather than all at once, revealing layer after layer of flavour and aroma across the palate.
What distinguishes Ummon no Mukashi is not simply its intensity but its balance. Greater concentration often magnifies both strengths and shortcomings in matcha. Here, sweetness, umami, vegetal character and texture remain in harmony, allowing the tea to maintain elegance whether prepared as usucha or koicha.
For many drinkers, Ummon no Mukashi represents the point where exceptional matcha begins to reveal what makes the highest grades so compelling.
Position Within the Range
Compared with Sayaka no Mukashi, Ummon no Mukashi offers greater concentration, sweetness, umami and persistence. It sits among Ippodo's highest matcha grades and serves as a bridge between exceptional everyday matcha and the producer's most prestigious ceremonial 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 and koicha preparation
- Matcha latte preparation, holds structure with milk
Pairing Suggestions
Food we've enjoyed that complement and highlight the tea's character
- Fresh or poached fruit served with vanilla chantilly cream - white peach, nectarines, nashi pear
- Served warm and poured over black sesame tang yuan (glutinous rice balls)
- Almond financiers
- Portuguese egg tarts
- Rich chocolate cakes or dessert
- Yakitori skewers
- Gai Yang (Thai grilled chicken)
- Miso grilled salmon with soba noodle salad
- Anchovies on toast
- Katsu sando
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.
