Senjunomukashi Ceremonial Matcha (Thick Grade)
Shade-grown ceremonial green tea
Senjunomukashi Ceremonial Matcha (Thick Grade)
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Description
This is an excellent matcha. It is a blend from Joyo, just south of Uji, Japan, and surrounding areas. It is considered a thick matcha, meaning it has sufficient umami that provides sweetness and mouth-filling flavors, allowing one to add more to create a texture similar to thick mud. That is appreciated in traditional Japanese tea ceremonies.
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Ingredients
Make Your Matcha
Measure
Measure 2 grams, about a teaspoon, into a bowl or wide cup. For ideal results, sift through a strainer to prevent clumping.
Add water
Pour 120 ml (4 oz.) of 175ºF water over the matcha powder.
Whisk
Whisk briskly until smooth and frothy. A bamboo whisk is traditional, a small frother or a lidded jar also works.
Enjoy
Drink your matcha while it's still foamy and warm.
Where it grows
Grown in Uji, Japan
- RegionUji, Japan
Chosen at the Tasting Table
Fine matcha comes from Japan's traditional growing regions, but origin alone doesn't earn a place in this collection. Every tea is whisked and tasted at the Harney table, and tasted again, until it proves itself bowl after bowl. The grades run from everyday to ceremonial, and the standard holds for all of them. Sourced from a family who has been making Matcha for nearly 400 years.
Shaded Fields in Uji
Grown in the Uji area, Japan's oldest matcha region, and shaded before harvest for a deep green color and a rounded, mellow cup.
Stone-milled
The shaded leaves are ground between granite stones turning slow enough to stay cool, which is what keeps the powder this fine and this green.
Chosen to Harney Standards
Sourced and tasted to the same standards as all of our teas, as we've done since 1983.
The Cultivars in This Blend
Every Harney matcha is a decision made at the tasting table. The cultivars below are the plants behind this blend, each chosen for what it brings to the bowl.
See the cultivars (4)
Samidori
- Region grown
- Uji
- Grade
- PremiumHigh-grade leaf that builds the body of a ceremonial blend.
High theanine, smooth and rounded, and the dominant cultivar in Senjunomukashi. Distinct from Saemidori, deeper and richer, a true Uji cultivar.
In this blend: Smooth premium depth and rounded sweetness. Where it leads a blend, everything else is refinement.
Gokou
- Region grown
- Uji
- Harvest
- Handpicked
- Grade
- CeremonialMade to be whisked and sipped straight.
A traditional and rare Uji ceremonial cultivar. Shading suppresses its catechins almost completely, leaving a deep, rich umami felt immediately even in a small share of a blend.
In this blend: Ceremonial richness. A small addition with outsized impact that lifts a premium blend further.
Asahi
- Region grown
- Uji
- Harvest
- Handpicked
- Grade
- CeremonialMade to be whisked and sipped straight.
The highest theanine of the ceremonial cultivars, and the backbone of Unjonotomo. Deep, sweet, full-bodied umami that defines koicha character.
In this blend: Ceremonial depth, concentrated sweetness, and the long umami finish that defines thick tea. Without it, a koicha blend loses its gravitas.
Ujihikari
- Region grown
- Uji
- Harvest
- Handpicked
- Grade
- PremiumHigh-grade leaf that builds the body of a ceremonial blend.
High theanine with a distinctive mineral clarity that brings structural definition and precision to ceremonial blends.
In this blend: Uji mineral clarity and structural precision, the frame around Asahi's depth. Definition without bitterness.
Chosen with Tsuyoshi Sugimoto, whose family has blended Uji tea for eight generations.
What people keep saying
4.8 out of 5 · 132 reviews
the green is vibrant, and the smell is reminiscent of green tea Pocky.
This thick grade works well alone or in a latte.
I just placed my third order of Senjunomukashi.
Common questions
Everything you might be wondering before your first brew.
Yes. Matcha is green tea, made from the same plant, Camellia sinensis, as the rest of the tea we sell. The difference is how it is grown and prepared: the leaves are shaded for weeks before harvest, then dried and stone-ground into a fine powder. Instead of steeping leaves and removing them, you whisk the whole leaf into water and drink it.
Most green tea is steamed or pan-fired, rolled, and dried, and you steep it. Matcha starts from leaves grown under shade for several weeks, which changes their color and flavor, then dried flat and ground into powder. That flat, de-veined leaf has its own name, Tencha. Because you drink the whole leaf instead of an infusion, the taste is fuller and the color is brighter.
Senjunomukashi is our thick grade, the matcha traditionally whisked in Japanese tea ceremonies. Prepared as usucha it makes a full, rounded bowl. Whisked thicker, as koicha, its umami deepens into something closer to a broth. If you drink matcha straight and want more body than a thin grade offers, this is the one.
No. A bamboo whisk gives great froth, but a small electric frother or a lidded jar, or cocktail shaker all work.
About 80 milligrams in a standard 2 gram bowl, a little less than a typical cup of coffee. Because you are drinking the whole leaf rather than an infusion, matcha carries more caffeine than the same amount of steeped green tea.
Matcha is ground leaf, so it has far more surface area than whole-leaf tea and it fades faster once it meets air. Keep it sealed, cool, and away from light, and refrigerate it after opening.