Sazumi Mukashi

Sazumi Mukashi traces its name back to the Edo period, when unusually early spring growth produced tender young buds ahead of the usual harvest. Tea made from these early‑sprouting leaves was prized for its softness, freshness, and distinctive character—qualities that continue to define Sazumi Mukashi today.

As a koicha, this tea truly shines. It offers everything expected from a high‑quality thick tea: a velvety texture, concentrated umami, and a smooth, mellow depth. The flavor opens with a fresh, herbal brightness reminiscent of basil, balanced by a darker, chocolate‑like richness that makes it deeply comforting and grounding. The aftertaste lingers with an indulgent blend of walnut and vanilla notes, evoking the sweetness and fullness of refined desserts such as macarons.

When prepared as usucha, Sazumi Mukashi becomes gentler and more aromatic, while still carrying the signature richness that sets it apart.

🍵 How to Prepare Matcha

Usucha (Thin Tea)

• Matcha: 1–2 scoops (1–2 g)
• Water: 60–70 ml at 160–175°F (70–80°C)
• Method: Sift the matcha, add a splash of water to form a smooth paste, then whisk briskly in an “M” or “W” motion until a fine foam appears.
• Result: Light, smooth, and sweet with a clean finish.

Koicha (Thick Tea)

• Matcha: 3–4 scoops (3–4 g)
• Water: 30–40 ml at ~160°F (70°C)
• Method: Mix slowly with kneading motions to create a thick, syrup‑like consistency without foam.
• Result: Dense, creamy, and umami‑forward—best suited for high‑grade matcha.