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“Tancho-no-mukashi is an aromatic Matcha with great color and texture. Easy to sift and easy to foam up. This Matcha is according to Ippodo suitable for both Usucha and Koicha. Prepared as Usucha it...” Read full tasting note
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 those who prefer a slightly lighter taste, Tancho-no-mukashi is a good choice. With a touch of astringency and enough umami to satisfy even the most ardent matcha aficionado, Tancho-no-mukashi is a high quality matcha that can also be used to make the thicker koicha.
This matcha was named by Jimyosai-sosho XIV, the great grand master of the Omote-Senke family of tea masters.
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Tancho-no-mukashi is an aromatic Matcha with great color and texture. Easy to sift and easy to foam up. This Matcha is according to Ippodo suitable for both Usucha and Koicha.
Prepared as Usucha it has a more one dimensional taste which nonetheless results in a harmonious overall taste.
Prepared as Koicha the taste had slightly vegetal bitter notes which lingered for a long time on the palate. With the first sip I could taste some sweet notes that then were easily covered up by the bitter notes. It is definitely not a Matcha which I prefer prepared as Koicha. But for its price Tancho-no-mukashi is making a good everyday Matcha.
Read the full review with photos:
http://matchaenthusiast.blogspot.de/2014/11/matcha-review-tancho-no-mukashi-by.html
Flavors: Bitter, Smooth, Sweet
