Origin
Uji, Kyoto
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Hatsu no Mukashi by Nakamura Tokichi
$60.00
Hatsu no Mukashi (初の昔) is a ceremonial-grade matcha from Nakamura Tokichi, Uji’s most esteemed tea house since 1854. A collaboration with Omotesenke Urasenke, this matcha is the Grand Tea Master’s favoured choice—and it shows. Known for its tender young leaves, vibrant jade hue, and velvety mouthfeel, Hatsu no Mukashi delivers rich umami sweetness with zero astringency—best savored as thick tea (koicha), though its soft character also shines when whisked as usucha.
About this item:
- Sensory Sophistication: The first-picked tea leaves yield deep, smooth umami intertwined with gentle sweetness and a captivating green finish.
- Koicha Recommended: Curated explicitly for thick tea by the Urasenke Grand Tea Master—highly revered in traditional tea gatherings.
- Vibrant Uji Origins: Shade‑grown in Uji, Kyoto and stone‑ground to preserve chlorophyll, L-theanine, and aroma in every sip.
- Dual Brew Styles: Magnificent as koicha for ceremonial depth; or whisked as ethereal usucha for a creamy, delicate cup.
- Uji’s Cultural Heritage: Crafted by Nakamura Tokichi—an 160‑year‑old tea tradition preserved in every can.
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Tasting Notes
Rich, velvety umami rises first, followed by gentle sweetness and a long, vibrant green finish—perfectly suited for ceremonial koicha.
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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.
