For those who prefer a lighter, more refreshing taste with a noticeable astringency, Fuku-mukashi is an excellent choice. Best prepared as the thinner usucha. If you would like to prepare your matcha as the thicker koicha, we recommend Kan-no-shiro and higher grades.
- This matcha was named by Tantansai Sosho XIV, the great master of the Urasenke family of tea.
- This grade of matcha is the same as that used for Enishi-no-shiro, which was named by the Omotesenke family of tea.