Kyo Mukashi

Kyo Mukashi – A Refined, High-Quality Usucha

Kyo Mukashi is a premium-grade usucha (thin matcha) from Kyoto’s renowned Tsujiri Ichi Honten, offering a harmonious balance of umami and refined sharpness.

What Makes Kyo Mukashi Special?

Expertly Cultivated & Handpicked:

• Made from the first flush of Uji-grown tea leaves, cultivated under shade to enhance their sweetness and umami.
• Only the youngest, most delicate leaves are used.

Traditional Stone-Milling:

• After steaming, the leaves are dried without rolling, then stripped of their leaf veins, leaving only the purest tenchaleaf material.
• The tencha is then carefully stone-ground into an ultra-fine powder, ensuring a smooth, silky texture.

Refined Flavor & Aroma:

• Full-bodied umami, with a pleasant sweetness and a touch of refined bitterness for depth.
• A fresh, vibrant green color, embodying the beauty of Japanese matcha.
• A rich, lingering aroma that soothes the senses.

How to Prepare Kyo Mukashi Usucha (Thin Matcha)

✔ Matcha: 2g (1 heaping chashaku or ½ teaspoon)
✔ Water: 70-80ml (2.5 oz) at 80°C (176°F)
✔ Tools: Chawan (matcha bowl), Chasen (bamboo whisk), Chashaku (bamboo scoop)

1. Preheat the Chawan – Warm the bowl with hot water, then discard and dry.
2. Sift the Matcha – Sifting prevents clumps, ensuring a smoother, more even texture.
3. Add Water – Pour hot (not boiling) water into the matcha.
4. Whisk Vigorously – Use a W or M motion until a smooth, frothy layer forms.
5. Enjoy Immediately – Savor the umami richness and delicate finish of this exquisite matcha.

Versatile Use: Enjoy as a standalone usucha, or elevate your matcha lattes and desserts with its elegant depth.

Kyo Mukashi is a matcha that embodies tradition, refinement, and the artistry of Tsujiri Ichi Honten—perfect for those who appreciate an authentic Kyoto matcha experience.