Chizu Mukashi

Chizu Mukashi Matcha – Kitagawa Hanbee, Uji, Kyoto

A favored matcha of the Urasenke tea tradition, Chizu Mukashi is a meticulously crafted ceremonial-grade tea made from carefully selected, high-quality Uji-grown tencha. Using only the finest tea leaves and traditional stone-grinding methods, this matcha offers a well-balanced experience that embodies the elegance of Kyoto’s tea culture.

Rich in umami and depth, with a subtle astringency that enhances its complexity, Chizu Mukashi delivers a refined cup that’s ideal for koicha (thick tea) yet remains smooth and mellow enough for usucha (thin tea).

Tasting Notes:

• Deep umami with refined richness
• Gentle astringency for a perfectly balanced profile
• Smooth, slightly sweet finish with lingering depth

How to Prepare:

For Usucha (薄茶 – Thin Tea):

• Sift 1–2g (about 1/2 tsp) of matcha into a tea bowl.
• Add 60–70ml (2–2.5 oz) of hot water at ~75–80°C (167–176°F).
• Whisk briskly in a zigzag motion with a chasen (bamboo whisk) until a fine foam appears.
• Enjoy immediately.

For Koicha (濃茶 – Thick Tea):

• Sift 3–4g (approx. 1 tsp) of matcha into a bowl.
• Add 30–40ml (1–1.5 oz) of hot water at ~70–75°C (158–167°F).
• Slowly knead the matcha with a chasen until it becomes thick and glossy, with no foam.
• Sip slowly and savor the layers of flavor.