Sazumi Mukashi

Kanbayashi Shunsho Matcha: Sazumi Mukashi | Rich Koicha

Sazumi Mukashi is defined by an intense, concentrated complexity that separates it from standard premium teas. Engineered specifically for the koicha drinker who demands a bold, grounding experience, this blend opens with an unexpected, bright herbal note reminiscent of fresh basil. This brightness quickly gives way to a dense, cocoa-like richness and deep umami. The finish lingers with a sophisticated blend of walnut and vanilla, evoking the complex sweetness of refined confections. When prepared as usucha, it retains a remarkable aromatic intensity and the signature body that distinguishes it from lesser, one-dimensional blends.

Tasting Notes & Profile

• Flavor: Fresh basil, cocoa-like richness, and deep umami
• Finish: Long-lasting notes of walnut and vanilla
• Profile: Velvety, mellow, and exceptionally dense

How to Prepare Sazumi Mukashi

Usucha (Thin Tea)

Matcha: 1 to 2g (1 to 2 scoops)

Water: 60 to 70ml at 70 to 80°C (160 to 175°F)

1. Sift the matcha powder into a warm, dry tea bowl to remove clumps.
2. Add a small splash of water to form a smooth paste.
3. Pour in the remaining water and whisk briskly with a bamboo whisk (chasen) in a W or M motion until a fine foam appears.
4. Enjoy a smooth, sweet, and aromatic bowl with a clean finish.

Koicha (Thick Tea)

Matcha: 3 to 4g (3 to 4 scoops)

Water: 30 to 40ml at 70°C (160°F)

1. Sift the matcha powder into a warm, dry tea bowl.
2. Pour the hot water directly over the sifted matcha.
3. Mix slowly with a bamboo whisk using gentle, kneading motions to create a thick, syrup-like consistency without foam.
4. Enjoy a dense, creamy, and umami-forward tea.