Founded almost three centuries ago, Ippodo started as Omiya on Teramachi Street in Kyoto. In 1846 they were given the current name Ippodo by Prince Yamashina. Today Ippodo is one of the most respected, prestigious tea producers in Japan.
Matcha is made from shade-cultivated green tea leaves that have been finely grounded on a stone mill, containing deep flavor and nutrients of leaves. Matcha is prepared in a different way from the way loose-leaf teas are prepared. The preparation of authentic matcha requires the following utensils:
- A chasen (bamboo tea whisk)
- A chashaku (bamboo spoon)
- A chawan (tea bowl)
How to make matcha with Unmon-no-mukashi
- For best effect, warm a tea bowl and dry it completely
- Place about one or one and a half chashaku of matcha powder (2g) into the bowl (Note: Unmon-no-mukashi is recommended as a strong tea)
- Prepare 80°C water: first boil water to the boiling point, transfer it to a separate empty bowl and cool it to 80°C
- Pour 80°C hot water into the warmed tea bowl (up to one third) and mix it with match powder well by using the tip of the tea whisk.
- Matcha doesn’t completely dissolve. Fine powder become suspended in the hot water as it’s whisked.
- Best to consume the matcha immediately before the particles sink to the bottom of the tea bowl.