Chiyo Mukashi

Chiyo Mukashi Matcha – Kitagawa Hanbee, Uji, Kyoto

Crafted in Uji by esteemed tea purveyors Kitagawa Hanbee, Chiyo Mukashi is a high-grade matcha favored by the Omotesenke school of tea. Known for its elegant aroma and smooth, mellow flavor, this matcha is primarily intended for usucha (thin tea), yet also possesses the depth and refinement suitable for koicha (thick tea).

Its exceptional quality and formal character make it an ideal choice for prestigious tea gatherings, tea ceremonies, and as a distinguished gift. Whether used by seasoned practitioners or gifted to tea lovers, Chiyo Mukashi offers an authentic taste of Kyoto's tea heritage.

Tasting Notes:

• Subtle fragrance with a refined umami balance

• Exceptionally smooth mouthfeel

• Suitable for both usucha and koicha

• Elegant enough for formal tea gatherings and gifts

How to Prepare:

For Usucha (薄茶 – Thin Tea):

• Sift 1–2g (about 1/2 tsp) of matcha into a tea bowl.

• Add 60–70ml (2–2.5 oz) of hot water at ~75–80°C (167–176°F).

• Whisk briskly in a zigzag motion using a chasen (bamboo whisk) until a soft, foamy layer forms.

• Sip and enjoy its mellow elegance.

For Koicha (濃茶 – Thick Tea):

• Sift 3–4g (approx. 1 tsp) of matcha into a bowl.

• Add 30–40ml (1–1.5 oz) of hot water at ~70–75°C (158–167°F).

• Knead gently with a chasen until the matcha is thick, smooth, and glossy—without foam.

• Sip slowly and savor.