Hatsu Mukashi is a rich, umami-driven Japanese matcha distinguished by its thick mouthfeel, deep green color, and comforting, rounded sweetness. Crafted as a blended matcha from Samidori and Saemidori tencha, it is designed for traditional preparation where texture, depth, and stability in the bowl are essential.

Hatsu Mukashi is part of our Ceremonial Matcha collection.

Blended Matcha: Samidori & Saemidori

Hatsu Mukashi is made from a carefully balanced blend of Samidori and Saemidori cultivar tencha, scissor-cut and harvested in May. Samidori contributes depth, umami, and structure, while Saemidori adds softness, creaminess, and natural sweetness. Together, they create a rich ceremonial matcha well suited for traditional preparation styles.

Taste Profile

Mouthfeel: Rich and thick
Finish: Long
Umami: Medium to high

Flavor Notes:
Cooked spinach and buttered corn form the savory green foundation of Hatsu Mukashi. These notes are layered with a very creamy texture and soft custard-like impressions, followed by subtle floral hints of osmanthus. Gentle nutty tones of hazelnuts emerge alongside delicate notes of white chocolate, creating a deeply comforting, rounded profile with a lingering umami finish.

How to Use This Matcha

Best suited for:

• Usucha

• Koicha

• Daily whisked matcha

Hatsu Mukashi is designed for traditional preparation, where mouthfeel and umami presence are essential. Its thick body and clean finish make it suitable for both usucha and koicha, while remaining approachable for consistent daily use at home or in professional settings.

Origin & Sourcing

Hatsu Mukashi is produced by Shogyokuen, a family-run tea factory established in 1827 and led by master blender Hiroshi Kobayashi. The tencha originates from Wazuka, Kyoto, and is refined in Kyotanabe, Kyoto, reflecting generations of blending and seasonal selection expertise.

Sizes & Packaging

Hatsu Mukashi is available in formats suitable for home preparation:

• 40 g cans

Storage Notes

Store in a cool, dry place away from light and strong odors. Reseal tightly after opening. For best results, store refrigerated and allow the matcha to return to room temperature before opening to prevent condensation.

Learn More

Interested in learning how to prepare matcha correctly or explore different preparation styles?
Visit our educational resources and videos to deepen your matcha experience.

FAQs

FAQ 1 - What is the difference between Ceremonial, Daily, and Latte Matcha?

At Chaseki, matcha is categorized by intended use rather than by a single quality label. Ceremonial Matcha is crafted for traditional preparation such as usucha and koicha, offering depth, balance, and refined structure. Daily Matcha is designed for regular enjoyment, combining good umami with freshness and versatility across preparation styles. Latte Matcha is selected for milk-based and cold preparations, where clarity, smoothness, and consistency are key.

FAQ 2 - Is this matcha suitable for beginners?

Yes. All Chaseki matcha is suitable for beginners, though different styles suit different preferences. Daily Matcha and Latte Matcha are especially approachable due to their balance and ease of preparation, while Ceremonial Matcha offers a deeper experience for those interested in traditional preparation.

FAQ 3 - How should I choose the right matcha for my use?

If you enjoy traditional preparation with water, start with Ceremonial or Daily Matcha. If you plan to prepare matcha lattes, cold whisk matcha, or mixed drinks, Latte Matcha or Daily Matcha is the best choice. Each product page includes preparation recommendations to help you choose confidently.

FAQ 4 - How should I store matcha properly?

Matcha should be stored in the fridge or freezer to protect it from light, heat, and oxygen, all of which affect color, flavor, and freshness. Proper cold storage helps extend the shelf life of matcha significantly. When stored in the fridge, matcha stays fresh for up to four months after opening. In the freezer, it can maintain quality for over one year if kept unopened or well sealed.

It is essential to store matcha in an airtight container, as matcha easily absorbs surrounding odors. If placed in a fridge or freezer without proper protection, especially near strong-smelling foods such as cheese or fermented products, the matcha will absorb these odors and be permanently affected. For best results, always reseal tightly and allow matcha to return to room temperature before opening to avoid condensation.

FAQ 5 - Does matcha contain caffeine?

Yes. Matcha naturally contains caffeine as well as L-theanine, which contributes to a calmer, more sustained energy compared to coffee. The exact caffeine level depends on the cultivar, harvest, and preparation style.

FAQ 6 - Is Chaseki matcha sourced directly from Japan?

Yes. All Chaseki matcha is sourced from established tea producers in Japan, working with small and medium-sized tea farms and factories. We focus on transparency, cultivar information, and long-term relationships with our partners.

FAQ 7 - Is this matcha suitable for cafes and professional use?

Yes. Many Chaseki matcha products are available in larger formats and are used by cafes, restaurants, and professional kitchens. Daily and Latte Matcha are especially suited for consistent performance in high-volume environments.

FAQ 8 - What is the difference between single-cultivar and blended matcha?

Single-cultivar matcha is made from one tea cultivar and highlights its specific characteristics. Blended matcha combines multiple cultivars to achieve balance, consistency, or a specific flavor profile. Both styles are used intentionally, depending on the desired result.