Shibiku no-mukashi is overrated /:

Okay, so I just shared my honest, perhaps *unpopular*, opinion on Shikibu no Mukashi matcha. But let's dive a little deeper into why I felt that way and what 'mukashi' actually means in the world of matcha! First off, for those wondering, 'mukashi' (昔) in Japanese generally means 'old times' or 'long ago.' When applied to matcha, it typically refers to a specific grade, often indicating a premium quality that has been around for a while or is made using traditional methods. It usually implies a higher, ceremonial grade, often with a smoother, less astringent taste. This is why I was so surprised when I tried this particular Shikibu no Mukashi and found those distinct vegetal and even slightly fishy notes that the OCR mentioned! My expectation for a 'mukashi' grade is usually a bright, umami-rich, and clean flavor profile. Now, about it being 'overrated' – this is definitely subjective, and as I said in my original post, everyone's preferences are different! For me, personally, I'm always chasing that super vibrant, almost creamy, slightly sweet matcha with minimal bitterness, especially when drinking it straight. While the Shikibu no Mukashi is often praised for its accessibility and is a popular choice, I found its flavor profile leaned a bit too heavily into the 'vegetal' side, and yes, at times, I even detected a subtle 'fishy' undertone, which isn't what I typically look for in a high-quality ceremonial grade. I prefer a much 'lighter profile' that's more refreshing and less intense on the green tea bitterness. However, the OCR also clearly pointed out its 'value for everyday use,' and I absolutely agree with this 'pro'! If you're someone who enjoys a stronger, more robust matcha flavor, or if you primarily use your matcha for lattes, smoothies, or other mixed drinks, this grade could be a fantastic daily go-to. Its bolder notes might actually stand up better to milk or other ingredients, preventing the matcha flavor from getting lost. It's also often more affordable than some of the ultra-premium ceremonial grades, making it a sustainable choice for your daily caffeine ritual without breaking the bank. If you're new to matcha or trying to find your perfect match(a!), here's a little tip: don't be afraid to experiment with different grades and regions. Ceremonial grade is generally for drinking straight, while culinary grade is better for baking or lattes if you want a stronger, sometimes more bitter, taste that can hold up to other flavors. Also, pay attention to the color – a vibrant, almost emerald green usually indicates higher quality. A duller, yellowish-green might suggest lower quality or older matcha. Another thing that can drastically change your matcha experience is preparation! Always use filtered water that’s not quite boiling (around 175°F / 80°C is ideal). Sifting your matcha powder can prevent lumps, and whisking vigorously with a bamboo whisk (chasen) creates that beautiful foam and smooth texture. Oh, and proper storage is key! Keep your matcha in an airtight container in a cool, dark place, or even the fridge, to preserve its freshness and prevent those delicate flavors from degrading. So, while Shikibu no Mukashi might not be my personal top pick for a straight ceremonial cup, I totally get why it's popular for daily use, especially if you're into lattes or just prefer a bolder taste. Ultimately, the best matcha is the one you enjoy the most! Keep exploring, friends, and tell me what your go-to matcha is!