Yamamasa Koyamaen Chajyu no Mukashi (30g)

Top-Tier Uji Matcha from Kyoto, Japan

Chajyu no Mukashi (茶寿の昔) is a top-tier koicha grade matcha from Yamamasa Koyamaen, a historic tea producer based in Uji, Kyoto. Positioned as one of their highest-grade offerings, it is engineered for exceptional koicha (thick tea) but also whisks into a remarkably sweet, rich usucha (thin tea).

Flavor Profile

Chajyu no Mukashi delivers a profound, resonant umami with an elegant, natural sweetness. It has a silky, dense mouthfeel and is defined by having virtually zero astringency or bitterness, resulting in an exceptionally smooth, long-lasting finish.

Best For

Chajyu no Mukashi is particularly suited to:

• Koicha (thick tea)
• Usucha (thin tea)
• Traditional tea rituals
• Drinkers seeking the highest umami concentration with zero astringency

How to Prepare Chajyu no Mukashi

Koicha (Thick Tea)

You will need:

• 3–4g matcha
• 30–40ml water
• Water at 75–80°C / 167–176°F
• Bamboo whisk (chasen)
• Matcha bowl (chawan)
• Sifter

Steps:

1. Sift the matcha into a warmed chawan.
2. Add the hot water.
3. Knead the matcha gently with the whisk in a slow, circular motion until a thick, smooth paste forms.
4. Enjoy immediately.

Usucha (Thin Tea)

You will need:

• 1.5–2g matcha
• 60–70ml water
• Water at 75–80°C / 167–176°F
• Bamboo whisk (chasen)
• Matcha bowl (chawan)
• Sifter

Steps:

1. Sift the matcha into a warmed chawan.
2. Add the hot water.
3. Whisk briskly in a W or M motion until a fine layer of froth forms.
4. Enjoy immediately.

Product Details

Product: Chajyu no Mukashi Matcha (茶寿の昔)

Producer: Yamamasa Koyamaen

Origin: Uji, Kyoto, Japan

Harvest: First Flush / Spring

Preparation: Koicha & Usucha

Best For: Exceptional thick tea (koicha) and thin tea (usucha)

Storage

Store tightly sealed in a cool, dry place away from direct sunlight, heat, moisture, and strong odors. Minimize exposure to air to help preserve freshness and aroma.