Ippodo's Matcha: Wakamatsu-no-Mukashi

It's been a while since I received this matcha, and now's as good a time to post a review as any.

Vendor description:

Ground from shade-cultivated tea leaves, matcha is rich in theanine - an amino acid responsible for matcha's full-bodied mellow sweetness. In Japan, there is a special name for this taste: umami. Generally, the higher the grade, the richer the umami taste.

Characterized by its rich aroma, full-bodied mellow sweetness, and vivid green color, matcha is a favorite among tea lovers in Japan. Invigorating and full of nutrients, matcha is the perfect drink to rejuvenate your mind and body. It tastes best when served with sweets.

For the matcha connoisseur with a discerning taste, Wakamatsu-no-mukashi is an excellent choice. Rich in umami, it has a distinct fragrance and aftertaste that linger pleasantly in the throat. Wakamatsu-no-mukashi is also an excellent choice as a koicha.

This matcha was named by Jimyosai-sosho XIV, the grand master of the Omote-Senke family of tea masters.

This grade of matcha is the same as that used for Seiun, which was named by the Ura-Senke family of tea masters.

Size of Package: H46mm x D53mm
Net Weight: 20 grams
Per Serving: 2 grams (usucha) 4 grams (koicha)
Shelf Life: 120 days

Sifted matcha.

Et, voila!

The parameters are: 4 chashaku, 20ml water at 70 degrees Celcius.

I have to say, the koicha of Wakamatsu-no-Mukashi is the best koicha I have ever had, even better than my beloved Matcha Pinnacle from Teaopia (which now all finished, by the way :( ...). The umami taste is so bold and fresh it really kicks in and grabs your attention from everything. No astringency or bitterness whatsoever, even if you try to nitpick at it. All in all, SO WONDERFUL, it makes me afraid to try the other ones which are supposedly even better than this. E.g. the Ummon-no-Mukashi and Seiun from Ippodo, and of course, the Matcha Manten from O-cha.

One unfortunate thing about the Wakamatsu, compared to my Matcha Pinnacle, is that it would be a sacriledge to make it as an usucha. Since it has no astringency or other characteristic tastes, when made into an usucha, it tastes extremely bland and dissappointing, whereas Matcha Pinnacle is great as either usucha or koicha with a balanced taste.

At 1500 yen for 20gs, I have to say, this is the best koicha at the best value I have ever tried. Absolutely marvelous. <3

Ippodo matcha!

I placed the order on Ippodo's website last Thursday, it was shipped on Friday, and arrived on Tuesday. Essentially 2 business days from Japan. Even though the shipping cost is a bit expensive, but this makes me amazed at the efficiency of these people. 

The neatly packaged matcha cans/boxes from Ippodo, all wrapped in paper printed with the beginning part of Cha-Jing by ancient Chinese tea expert Lu Yu from the Tang Dynasty. I ordered almost all of their matcha except for the Ummon-no Mukashi and the Seiun (the two most expensive ones).

Kaishi that I ordered from Ippodo as well. SO NICE. Printed with flowers and stuff too! :)

A few of the guides and catalog from Ippodo. Great business skills! And great packaging and fast delivery. They really do have the 4Ps of marketing down.

So I couldn't wait. I needed to test them all. Ended up trying only the 4 lowest grades, 2 chashaku each. I wanted to try more, but my head started going swooooozy over the amount of caffeine, so I stopped.

First I started off with the cheapest one. The Hatsu-Mukashi. SO GROSS, as either koicha or usucha. Maybe I'm just used to my nice pinnacle grade from Teaopia and the contrast is making it feel worse than it actually is, but i really felt very disgusted by it. The flavour is so bitter and sharp and astringent, especially as a koicha, I wanted to throw up. Sadly I read that it was good somewhere, so I ordered 3 boxes of 40g. Guess I will only use it as a food grade in the future. Thank goodness they were only 500yen each.

Next is the Fuku-Mukashi. At 1000yen for 40g box, I think this is actually not too bad of a deal. I wouldn't mind using it as an usucha when I'm really desperate for matcha. Most likely though, it will end up as ice cream topping just like the Hatsu-Mukashi.

Now we have the Kimmo-no-Mukashi, 600yen for 20g, which Ippodo recommends as beginner's matcha. I can see why they recommend it: it frothes well, nice colour, a degree of sweetness, but still enough astringency and enough bitterness to make a statement. Still can't compare to my Teaopia Matcha Pinnacle though. (But that was $35CAD for 30g, so, although not saying price equals quality, but these are totally not on the same level. DUH)

Lastly, the Ikuyo-no-Mukashi, 1200yen for 40g, was not too bad either. I would say it is even more bold and astringent than the Kimmo, with much less sweetness. My terrible attempt at making a koicha out of it made me wanna cry. Expensive matcha cheesecake filler is what I guess this tin will turn out to be.

Although I have yet to try the other matcha, Ippodo's business methods are seriously impressive to me, as a business student. The way they conduct themselves, the professionalism and dedication, the attention to detail, and everything about the way they've handled each transaction scream out how wonderful the minds of these business people are. Very admirable.

Matcha Pinnacle's Koicha Pictures

Here's some Koicha pictures for the Teaopia's matcha pinnacle.

Tea: 2 chashaku 

Water: 20ml 

Water Temperature: 70 degrees Celcius

This picture is taking right after whisking with the chasen.  The consistency is very thick and yogurt like with no bubbles.

Very viscous indeed.

And the colour is so beautiful. :)

Hehe... I licked the bowl to get more of it out. Ended up just adding a bit more water and making usucha out of the rest, which, interestingly, is the order that formal tea ceremonies are done. Koicha first, then usucha.

It was so delicious <3>

Matcha Pinnacle from Teaopia

This is pretty much just a picture post, really :)

Just took a whole bunch of pictures. Hands were a little shaky, but it will have to do. 

Chasen, preheating chawan, chashaku, and chasen holder (kusenaoshi) from Teaopia

Unsifted matcha in tin. Clumping caused by static electricity and an indication of good, finely grounded matcha.

Sifted matcha in preheated and dried bowl.

After whisking, froth is very thick in this usucha... I have yet to master the skill of making the froth finer with no big bubbles.

After a few sips, the froth shifts to the side in a pretty crescent shape, letting you see the beautiful green colour. This is why they call the froth of the liquid jade .... so beautiful and so yummy~

Matcha: 2 Chashaku

Water: 2 oz (60ml)

Water Temperature: 65 degrees Celcius

Awaiting more matcha/shincha/gyokuro/others soon~

I'm a New Matcha Addict!

After my first purchase of matcha kit with pinnacle grade matcha from Teaopia two weeks ago, I am already officially hooked.
Teaopia


I've been a pretty avid tea fanatic before the matcha purchase and have been craving to buy the kit for the longest time. Not to mention the gracefulness and beauty in tea ceremonies and the lovely lovely super-lovelyteaware, matchas have such high potential as a super health booster. Since you are actually consuming the grounded tea leaves, you are getting hundreds of times of the good stuffs that you know brewed green teas have. 

Many people online suggested that one should start off with lower grade matcha and gradually move up the ladder in order to fully appreciate the good ones. I debated and decided to use a different method, and now I'm glad I did. I started off with the highest grade of matcha Teaopia offered, the Matcha Pinnacle, because I don't want something disgusting tasting that will turn me off it from the beginning.  OUCH MY WALLET!  It also gives me the option to play around with the matcha to be able to make it into either usucha (thin tea) or koicha (thick tea). Lower grades can only be consumed as thin tea because it would be too bitter otherwise. 

Now, I am absolutely and completely hooked. I'm already halfway through my 30g tin because I just absolutely must have a nice relaxing bowl of it as I get home from a long day at work. It helps me relax and actually able to focus on my studies and even helps me sleep a bit, strange as it might sound. I guess in a way I'm lucky because caffeine doesn't affect me very much, and I can barely feel the caffeines from any coffee or tea that I've drunk, so no problems there. 

I must say,  THE TASTE  is the most heavenly and beautiful tea taste that I have ever had. It completely revolutionizes the experience of tea. As soon as you open the can, you can smell the wonderful grassy sweet smell, distinct from any other tea that I have tasted so far. (It may possibly smell like gyokuro, but I have yet to try that... actually already ordered, it's on its way  XD ) Using 2 chashakus (bamboo tea spoon) for usucha or 4 chashakus for koicha, sifting is a must (I just press it through a mesh filter), add 2-3 oz of water at 70-80 degrees celcius to an already pre-heated bowl, and whisk with the chasen (bamboo whisk which is an art in itself).

The taste of it as an usucha is unbelievably refreshing and it feels like it's cheering you up, even. It foams very easily, an indication of a great matcha. The colour is of a beautiful bright green, like grassy hills in springtime. The best words to describe this usucha is pure and bright. 

The koicha is incredibly incredibly smooth and the texture is yogurt-like. The colour is a deep dark green, with no foam. The intense sweetness in it is so unexpected from a tea that is so concentrated. It is a completely different experience than the usucha and should be called deep and sophisticated. 

Both usucha and koicha contain almost no astringency whatsoever and no bitterness either. The grassy taste is obvious, but not too overwhelming that you feel its "bleerghh" if you know what I mean. 

After this tin, I plan to try middle-lower grades to matcha as well, and eventually find one that I can use as a daily usucha. Because of the health benefits (and yumminess), I will get a pack of high food grade matcha to use in smoothies, topping icecreams and whatnot. But of course, I will also try many higher grade matchas (it will take some time... as my wallet will thin out very quickly). Eventually even trying the much acclaimed Uji Matcha Manten from O-Cha. It's apparently the best matcha ever existed and sells only through Japan's oldest teashop, Tsuen. 

Matcha Manten 

Aside from matcha.... it's also  SHINCHA SEASON!!!! (it's the season for the first flush of green tea made into traditional japanese sencha...oh my poor poor wallet) For my first shincha season, I've already placed several pre-orders for the more famous senchas, a good gyokuro as well as my very own kyusu (japanese styled teapot)! So excited! Can't wait till they arrive one by one.... Will post up pictures :) 

I blame this sudden splurge on my discovery of  Teachat . everyone is so PRO! I've been estimating in the past for water temperatures and brew times and tea to water ratios, but now they make me wanna get a thermometer and tea timer and measuring cups and even a weight scale specific to 0.1gs.... Call me crazy, but it really is true that after one gets used to drinking tea, even the smallest details matter. We'll see how it goes... (by which i mean, i will probably curb to my desires eventually) All in all, I encourage all of you to experience matcha at least once. It truly is an amazing (or shall I say, unMATCHAble ?) experience and lots of health benefits .