Origin
Uji, Kyoto
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Hatsu Mukashi by Kanbayashi Shunsho
$90.00
Hatsu Mukashi (初昔) represents the pinnacle of ceremonial matcha from Kanbayashi Shunsho, a 450‑year‑old Uji tea lineage. Harvested from the season’s first tender leaves, this top‑grade matcha delivers a bold, full‑bodied koicha and a seamlessly smooth usucha with layered tropical fruit and dark chocolate notes, undercut by sweet umami and creamy depth.
About this item:
- Top‑Grade Excellence: The highest grade in the KS lineup—intensely satisfying as thick tea or elegantly refined as thin tea.
- Dual Character: Koicha reveals dark chocolate, tropical fruit, and lush umami; usucha unfurls rich sweetness, subtle tartness, and delicate floral lift.
- Aromatic & Invigorating: First aroma bursts with fresh tropical fruit, leaving long-lasting satisfaction.
- Traditional Craftsmanship: Shade-grown, hand‑picked and stone-ground by Kanbayashi family (15th generation) in Uji, maintaining centuries-old quality.
- Select Sizes: Available in 20 g box and 40 g box—ideal for ceremonial use or exquisite gifting.
Details
Shipping & Returns
Our Shipping Commitment: We understand you're excited to receive your order! Our team works diligently to process and ship all orders within 2 business days. We'll do our best to get your items packed and on their way to you as quickly as possible.
Returns & Delivery Issues: Your satisfaction is important to us. Please be aware that due to the nature of our products, food items cannot be returned. However, if there is any issue with your delivery, such as damage or a discrepancy, please contact us immediately. Our dedicated team will be happy to assist you and find a suitable solution.
Tasting Notes
Bold dark chocolate and tropical fruit aromas give way to rich, creamy umami and a lingering floral‑sweet finish—intense yet elegantly balanced.
Strength
Taste
Fragrance
How to Prepare
Matcha Latte
Combine matcha's natural sweetness and crisp green bite with the creamy texture of milk.
Step 1: Sift 3g (0.11 oz) of matcha (2 heaping tea ladles or 1.5 level teaspoons.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 100 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Step 4: Add 100 ml (3.4 oz) of warmed or foamed milk into mug.
Usucha (thin tea)
The standard matcha whisking method, made to be a normal, liquid consistency.
Step 1: Sift 2g (0.07 oz) of matcha (1.5 heaped tea ladles or 1 level teaspoon.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 60 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Koicha (thick tea)
Matcha made into a rich, thick paste by using less water and more matcha powder per serving.
Step 1: Sift 4 g (0.14 oz) of matcha (3 heaping tea ladles or 2 level teaspoons.)
Step 2: Cool boiling water to 80°C (176°F) in teacup, then pour 30 ml (1 oz) into bowl, just covering matcha powder.
Step 3: Whisk slowly for 15 seconds moving back and forth.
