Chiyo-Mukashi - Uji Matcha

Name: Chiyo-Mukashi - Uji Matcha
Brand: Tezumi
Price: 42 USD

Koicha (thick), sourced from Uji, Samidori cultivar

SweetUmamiBitterAstringent

$42.00 (20g)

~$2.10 per gram

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Grade

Koicha (thick)

Cultivar

Samidori

Region

Uji

Sourcing

Uji, Japan

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Tasting notes

Sweetness, Umami, Aroma, Astringency, Bitterness shown on chart (no numeric values)

Pricing as disclosed

20g — $42.00

Full details

Everything disclosed on the product page (16 fields)▾

Price: $42.00
Size: 20g
Producer: Arita Sansuien
Region: Uji, Kyoto (specifically Jōyō, Hachiman, Kumiyama, Wazuka, Yamashiro, Ide)
Cultivar Blend: Samidori (hand and machine-picked), Asahi (hand-picked), Uji-Hikari (hand and machine-picked), Okumidori, Saeakari
Harvest: April-May 2025
Picking Method: Machine-picked except where hand-picking specified
Shading Duration: 20-40 days
Name Meaning: "Chiyō-Mukashi" (千代昔) translates to "A Thousand Years"
Description: Characterized as "soft, nuanced, and notably umami" with complexity derived from hand-picked Asahi and Uji-Hikari tencha; traditional binchotan charcoal drying employed, "a traditional practice now almost extinct in Japan"
Flavor Profile: Sweetness, Umami, Aroma, Astringency, Bitterness shown on chart (no numeric values)
Recommended Uses: Koicha (thick tea), Usucha (thin tea), Latte, Baking
Brewing Koicha: 85°C (185°F) water, 4g sifted matcha to 30ml water; knead in circular motion until smooth and glossy
Brewing Usucha: 70°C (158°F) water, 2g sifted matcha to 70ml water; whisk briskly back-and-forth for about 20 seconds
Review Rating: 5 stars, 1 review
Producer Background: Founded 1949 by Arita Heiichi; specializes in sourcing and finishing high-quality tencha; current leadership Arita Ippei; preserves traditional tencha finishing using washi paper and binchotan charcoal heating

Research notes

Detailed shading duration range and multi-cultivar picking method breakdown (hand vs machine per cultivar). No certifications, ingredients, shelf life, or packaging disclosed.