Kiku Mukashi

This top-grade matcha from Kyoto Uji’s esteemed Tsujiri Ichi Honten is crafted from carefully stone-milled Uji tencha, delivering a truly exceptional tea experience. Designed for both koicha (thick tea) and usucha (thin tea), it embodies the perfect harmony of sweetness, umami, and refined bitterness.

With its smooth, full-bodied flavor and complex depth, this matcha offers an elegant balance—a gentle natural sweetness with hints of fresh green leaves and a creamy, lingering finish. When prepared as koicha, its rich umami and velvety texture shine through, while as usucha, it presents a refreshing, slightly brisk taste with a smooth aftertaste.

For those seeking a superior matcha that excels in both strength and delicacy, this premium Uji matcha is an ideal choice—capturing the essence of centuries-old Japanese tea craftsmanship.

• How to Prepare Koicha (Thick Matcha)

  1. Warm the tea bowl by filling it with hot water.
  2. Lightly whisk the water with a chasen (bamboo whisk) to warm it as well.
  3. Discard the water and wipe the inside of the bowl dry.
  4. Sift 3g of matcha (about three scoops with a chashaku) into the bowl.
  5. Gently pour 100cc of hot water (90°C) into the bowl.
  6. Using the chasen, mix the matcha slowly in a vertical motion, ensuring it dissolves smoothly without creating foam. Be gentle to avoid damaging the whisk.
  7. Traditionally, a single bowl of koicha is shared among multiple guests. However, when preparing it at home, you may enjoy it individually.