Matcha powdered green tea has been the pride of Uji for several centuries. The Senjunomukashi (Thick Grade) has been used traditionally in the Japanese tea ceremony.
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||There was a time when the only tea consumed consisted of powdered tea leaves mixed with hot water. It was at that time time that the Japanese developed their great affection for tea. Traditionally, Japanese aristocrats used matcha for their tea ceremony. It was only in the 1800's that Japanese commoners started to drink brewed tea like Sencha and Bancha. This ancient tea is made from a shade grown tea, the best coming from outside of Kyoto near the suburb of Uji. After harvest, the tea (called Tencha) is air dried. The dry flakes are taken to a "clean" room filled with rotating millstones and everything is covered with green dust. After a full hour of grinding, each stone produces two ounces of dried Matcha.
||This tea is made from a raw tea called Tencha that is air dried, then dried flakes are ground between two stones, just like centuries ago. The result is a fine powder that is almost neon green.
||The liquor is made by dissolving the tea powder into water. There is no brewing like with other teas. You drink the leaf! The liquor is thick and frothy from the mixing. It is an opaque brilliant green color.
||The aromas are faint and only discernible from the broth. They offer hints of honeydew melon sweetness over a base note of cooked spinach. Since it comes from air dried teas, there are no notes of toastiness.
||Senjunomukashi is a "thick matcha", so it is thick and bracing.
||Senjunomukashii is a mouth-filling, even head-filling broth and tastes intensely of spinach and artichokes, followed by a bracing caffeine bite.