Chiyogi no Mukashi

Chiyogi no Mukashi Matcha – Kitagawa Hanbee, Uji, Kyoto

Crafted in the renowned tea-producing region of Uji by the esteemed Kitagawa Hanbee, Chiyogi no Mukashi is a refined, premium-grade matcha that delivers both elegance and depth. With its delicate fragrance and exceptionally smooth mouthfeel, this matcha is ideally suited for koicha (thick tea), yet remains beautifully flavorful as usucha (thin tea).

Whether used in a formal tea ceremony or enjoyed as a daily indulgence, Chiyogi no Mukashi offers a serene and satisfying matcha experience rooted in Kyoto’s rich tea heritage.

Tasting Notes:

• Fragrant and mellow aroma

• Smooth and refined mouthfeel

• Well-balanced umami and sweetness, suited for both koicha and usucha

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 fine layer of foam forms.

• Enjoy immediately.

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).

• Gently knead with a chasen until thick, glossy, and smooth—without foam.

• Sip slowly and savor the richness.