In an inconstant world, continuity is unlikely. But for some, including Grand Master Kobayashi, whose family has been producing tea in Uji since 1827 by thousand-year-old traditional methods, we are offered a living glimpse into the past. Kobayashi named this matcha combining the characters for “the present” and “a long time ago”. Mouthwatering umami and crisp floral sweetness make this great for all-occasion sipping: in milk, neat, or in bubbles.