Ato Mukashi

Ato Mukashi (Ceremonial Matcha for Koicha)

Atomukashi is a distinguished traditional Uji matcha produced by Kanbayashi Shunsho, specifically formulated for the preparation of koicha, or thick tea. Originating in the Edo period, this matcha was named to succeed Hatsumukashi, offering a subtly distinct flavour profile that sets it apart. Both Hatsumukashi and Atomukashi were esteemed tea designations, traditionally reserved for the foremost tea families of Uji, reflecting their high status and exceptional quality.

Atomukashi embodies a sophisticated harmony of deep and rich flavours, making it an ideal choice for formal tea ceremonies and connoisseurs who value the delicate intricacies of premium koicha. The flavour of Atomukashi develops gradually, delivering a refined and layered tasting experience that not only highlights its complexity but also honours its historical and cultural heritage.

Kanbayashi Shunsho

Established by Kanbayashi Shunsho during the Eiroku era, Kanbayashi Shunsho Honten boasts a distinguished 450-year legacy as a renowned tea house in Uji. Since the late 14th century, when the Ashikaga Shogunate played a role in enhancing the prestige of Uji tea, the Kanbayashi family has been dedicated to producing Uji tea. Now in its 14th generation, the family continues to honor tradition while embracing innovation under the guidance of Kanbayashi Shunsho XIV, maintaining the heritage of Uji tea and contributing to the development of tea culture in Japan.

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