In an inconstant world, continuity is absurd. At best, it is quaint, charming or silly; at worst it is harmful, false nostalgia. But for some, including Grand Master Kobayashi, whose family has been producing tea in Uji since 1827 by thousand-year-old traditional methods, we are offered a living glimpse into the past. Kobayashi named this matcha Ima-mukashi (今昔), combining the characters for “the present” and “a long time ago”. Mouthwatering umami and crisp floral sweetness make this great for all-occasion sipping: in milk, neat, or in bubbles. Notes of edamame, pea shoots, and chocolate daisy.
Region: Ujitawara, Kyoto; Refined in Kyotanabe. Cultivar: Yabukita dominant field blend. Harvest: May 20-27th (four-week shading period) Producer: Mr. Kobayashi Preparation: Traditional Hot Whisk (usucha) - 2g, 3oz water, 170 degrees. Shaken over Ice - 2g, Ice, 6-8oz water - shaken vigorously and served neat
