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Tsujiri

Toyo Mukashi

Toyo Mukashi

$13.99 USD
$13.99 USD
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Toyo Mukashi – A Harmonious Blend of Umami & Refined Bitterness

Crafted with precision by Tsujiri Ichi Honten, Toyo Mukashi is a premium Uji matcha that captures the perfect balance between deep umami and delicate bitterness. This matcha is celebrated for its refreshing yet full-bodied aroma, offering a smooth, satisfying taste experience.

With each sip, you’ll notice layers of rich green tea flavors, from an initial burst of savory depth to a pleasantly crisp and clean finish. Its elegant fragrance lingers, enhancing the overall tea-drinking experience.

Versatile and refined, Toyo Mukashi is perfectly suited for both koicha (thick tea) and usucha (thin tea), making it an excellent choice for those who appreciate a matcha with complexity, vibrancy, and a smooth aftertaste.

How to Prepare Usucha (Thin Matcha)

What You’ll Need:

✔ 2g of matcha (about 1 heaping chashaku scoop or 1/2 teaspoon)
✔ 70-80ml (about 2.5 oz) of hot water (80°C / 176°F)
✔ Chawan (matcha bowl)
✔ Chasen (bamboo whisk)
✔ Chashaku (bamboo scoop) or teaspoon
✔ Fine sieve (optional, to prevent clumps)

Step-by-Step Instructions:

  1. Preheat the Chawan

    • Pour a small amount of hot water into the bowl, then swirl your chasen in the water to soften the bristles.
    • Discard the water and wipe the bowl dry.

  2. Sift the Matcha (Optional but recommended)

    • Use a fine sieve to sift 2g of matcha into the bowl to ensure a smooth, lump-free texture.

  3. Add Hot Water

    • Pour 70-80ml of hot water (80°C / 176°F) into the bowl.
    • Avoid boiling water, as it can make the matcha taste overly bitter.

  4. Whisk to Perfection

    • Using the chasen, gently press the whisk against the bottom of the bowl to dissolve the matcha.
    • Then, whisk briskly in a “W” or “M” motion (not circular) until a frothy layer of fine bubbles forms on the surface.
    • Lift the whisk slightly and finish with a slow circular motion to create a smooth, even foam.

  5. Enjoy Immediately

    • Drink the usucha right away while the aroma and froth are at their peak.
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