- Description
Hatsu Mukashi is a ceremonial matcha blend from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. Built on a Samidori and Saemidori cultivar blend, it sits above Toyo Mukashi in the range and delivers a noticeably richer, more indulgent cup - cooked spinach and corn richness, custardy sweetness, and a creamy body that lingers. If Toyo Mukashi is precise, Hatsu Mukashi is generous.
About Hatsu Mukashi
Hatsu Mukashi is part of our Ceremonial Matcha collection and blends two cultivars with strong umami pedigrees: Samidori, which contributes refined structure and smooth texture, and Saemidori, a cultivar known for exceptional sweetness, rich color, and custardy depth.
Together, they produce a matcha that is fuller, richer, and more layered than a straight Samidori. The Saemidori pushes the sweetness and body forward, giving Hatsu Mukashi its characteristic cooked vegetable richness and custard-like weight. It is designed for usucha and latte preparations where that depth adds value to the cup rather than competing with it.
Taste Profile
Mouthfeel: Medium to full, creamy Finish: Medium to long Umami: High Sweetness: Pronounced, custardy Flavor NotesHatsu Mukashi opens with a medium to full body and a clean, medium to long finish. Rich cooked spinach leads the vegetal character, followed immediately by sweet corn notes that carry a natural, caramelized warmth. A custardy sweetness develops across the palate, creamy and full without becoming heavy. The finish is long, smooth, and naturally sweet - a matcha that lingers in a way that rewards slow preparation and mindful drinking.
How to Use Hatsu Mukashi
Best suited for:- Usucha
- Latte (hot and iced)
- Iced matcha and clear-style preparations
Hatsu Mukashi performs consistently across preparation styles but is at its best in a slow, mindful usucha bowl where its custardy richness has space to develop. In lattes, the corn and spinach notes add a distinctive richness that complements milk naturally and reduces the need for added sweetener. For koicha, we recommend stepping up to Chiyo Mukashi or Shogyoku for greater concentration and depth.
How Hatsu Mukashi Compares
Compared to Toyo Mukashi (single-cultivar Samidori), Hatsu Mukashi is richer, fuller, and more custardy - the Saemidori amplifies the sweetness and body significantly. Compared to Chiyo Mukashi (Samidori + Uji Hikari), it is slightly less complex and less suited to koicha, but more approachable and more expressive in lattes. Hatsu Mukashi is the indulgent middle ground in the Samidori-led ceremonial range.
Origin & Sourcing
Hatsu Mukashi is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The Samidori and Saemidori tencha originates from Uji, Kyoto, and is refined in Kyotanabe, Kyoto.
Chaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range - direct sourcing, transparent cultivar information, and no intermediaries between the producer and your cup.
Trusted by Thailand's Matcha Community
Chaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Hatsu Mukashi is a consistent reorder among cafés that prioritize a richer, more expressive ceremonial latte profile.
Sizes & Packaging
Hatsu Mukashi is available in multiple formats:
- 40g can for home preparation
- 100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens
Starting at THB 1,915 for the 40g can. Wholesale pricing available for verified B2B accounts.
How to Store Matcha
Store Hatsu Mukashi in the fridge or freezer, sealed in its original packaging or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening. See FAQ 4 below for full storage guidance.
Learn More
Want to understand how blended ceremonial matchas differ from single-cultivar options? Visit our educational library and video tutorials.
Frequently Asked Questions
How does Hatsu Mukashi compare to Toyo Mukashi?
Both use Samidori as a base, but Hatsu Mukashi blends it with Saemidori, which adds richer, custardy sweetness and a fuller body. Toyo Mukashi is a single-cultivar Samidori - cleaner, more precise, and smoother. Hatsu Mukashi is more indulgent. If you want precision, choose Toyo Mukashi. If you want richness, Hatsu Mukashi goes further.
What does Saemidori contribute to Hatsu Mukashi?
Saemidori is a cultivar known for exceptional sweetness, bright color, and rich custardy depth. In Hatsu Mukashi, it amplifies the umami and sweetness of the Samidori base, adding the cooked vegetable richness and custard-like body that defines this matcha's character.
Is Hatsu Mukashi good for lattes?
Yes. Its rich, custardy profile works especially well in lattes - the cooked spinach and corn notes complement milk without being overwhelmed, and the natural sweetness means less added sugar is needed. One of our most recommended ceremonial matchas for cafés building a premium latte menu.
Is Hatsu Mukashi suitable for koicha?
Hatsu Mukashi can be used for koicha, though for best results in thick preparation we recommend stepping up to Chiyo Mukashi or Shogyoku. Hatsu Mukashi performs best in usucha and latte where its custardy richness shines.
What is the difference between Ceremonial, Daily, and Latte Matcha?
At Chaseki, matcha is categorized by intended use. Ceremonial Matcha is for usucha and koicha. Daily Matcha is for regular enjoyment. Latte Matcha is for milk-based preparations.
Is this matcha suitable for beginners?
Yes. All Chaseki matcha is suitable for beginners. Ceremonial Matcha offers the deepest experience for those interested in traditional preparation.
How should I choose the right matcha for my use?
Start with Ceremonial or Daily Matcha for traditional preparation. Choose Latte Matcha or Daily Matcha for lattes and mixed drinks.
How should I store matcha properly?
Store in the fridge or freezer in an airtight container. Fresh up to four months in the fridge, over one year frozen if sealed. Return to room temperature before opening.
Does matcha contain caffeine?
Yes. Matcha contains caffeine and L-theanine, contributing to a calmer energy compared to coffee.
Is Chaseki matcha sourced directly from Japan?
Yes. All sourced from established Japanese producers, with full transparency and long-term relationships.
Is this matcha suitable for cafes and professional use?
Yes. Available in larger formats used daily by cafes and kitchens across Thailand.
What is the difference between single-cultivar and blended matcha?
Single-cultivar highlights one cultivar's character. Blended matcha combines cultivars for balance, consistency, or a specific flavor profile.
Related Products
- Toyo Mukashi - single-cultivar Samidori, cleaner and more precise
- Chiyo Mukashi - Samidori + Uji Hikari, the step up for koicha and deeper complexity
- Shogyoku - rich, umami-forward Samidori for koicha preparation
- How to Prepare Usucha - our full preparation guide