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Chiyo Mukashi is a premium ceremonial matcha from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. Built on a Samidori and Uji Hikari blend, it represents the upper tier of the Shogyokuen ceremonial range - deep umami, buttery richness, a long clean finish, and the structural integrity to hold up in both usucha and koicha. This is a matcha for those who take traditional preparation seriously, and for cafés building a premium ceremonial menu.
About Chiyo Mukashi
Chiyo Mukashi is part of our Ceremonial Matcha collection and blends two high-quality cultivars: Samidori, which brings refined umami structure, smooth texture, and balanced sweetness, and Uji Hikari, a cultivar developed in the Uji region valued for its deep body, substantial weight, and long, persistent finish.
The combination produces a matcha that goes noticeably deeper than anything in the Shogyokuen mid-range. The Uji Hikari adds a dimension of weight and complexity that Samidori alone cannot achieve, creating a cup that is rich, savory, and long on the palate. It is formally recommended for both usucha and koicha - one of the few matchas in our range where thick preparation is genuinely appropriate.
Taste Profile
Mouthfeel: Medium to thick, buttery Finish: Long, clean Umami: High, savory Sweetness: Natural, understated Flavor NotesChiyo Mukashi opens with a medium to thick body and a long, clean finish. High umami arrives immediately - rich and savory, with a buttery quality that coats the palate without heaviness. Notes of young cooked pea carry the vegetal character through the mid-palate, integrated and smooth. A subtle natural sweetness lifts the finish, extending it cleanly without sharpness or bitterness. The overall impression is composed, deep, and persistent - a matcha that rewards patience and precision in preparation.
How to Use Chiyo Mukashi
Best suited for:- Usucha
- Koicha
- Clear-style and iced matcha
Chiyo Mukashi is one of the few matchas in the Chaseki range that performs genuinely well in koicha. Its high umami, buttery body, and long clean finish hold up under thick preparation without turning bitter or flat. In usucha, it produces an exceptionally satisfying bowl. In iced and clear-style preparations, the depth and structure stay vivid. For cafés building a premium ceremonial menu, Chiyo Mukashi is one of the strongest options in the Shogyokuen range below the single-cultivar premium tier.
How Chiyo Mukashi Compares
Compared to Hatsu Mukashi (Samidori + Saemidori), Chiyo Mukashi is less sweet and more savory - the Uji Hikari adds depth rather than indulgence. Compared to Shogyoku (single-cultivar Samidori, one tier up), Chiyo Mukashi is slightly lighter but more versatile across preparation styles. For those who have worked through the mid-ceremonial range and want the richest, most premium Shogyokuen expression, Zuisho (Uji Hikari hand-picked) is at the top.
Origin & Sourcing
Chiyo Mukashi is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The Samidori and Uji Hikari 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. Chiyo Mukashi is consistently recommended to experienced matcha drinkers and café owners building premium ceremonial programs.
Sizes & Packaging
Chiyo 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 2,450 for the 40g can. Wholesale pricing available for verified B2B accounts.
How to Store Matcha
Store Chiyo 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
Ready to explore koicha or refine your usucha technique? Visit our educational library and video tutorials.
Frequently Asked Questions
What makes Chiyo Mukashi suitable for koicha?
Koicha demands a matcha with enough umami depth and body to hold up in thick preparation without turning bitter. Chiyo Mukashi's Samidori and Uji Hikari blend delivers exactly that - high umami, buttery richness, and a long finish that remains clean even at higher concentrations. The Uji Hikari cultivar specifically contributes the depth and weight that makes this genuinely suited to koicha.
What is the Uji Hikari cultivar?
Uji Hikari is a cultivar developed in the Uji region of Kyoto, valued for its deep umami, substantial body, and long clean finish. It is less common than Samidori or Yabukita but highly regarded in premium ceremonial blends. In Chiyo Mukashi, it works alongside Samidori to produce a matcha noticeably richer and more persistent than single-cultivar options at this price point.
How does Chiyo Mukashi compare to Hatsu Mukashi?
Hatsu Mukashi blends Samidori with Saemidori for rich custardy sweetness and approachable depth. Chiyo Mukashi blends Samidori with Uji Hikari for deeper, more savory umami and a longer finish. Hatsu Mukashi is more indulgent and sweet. Chiyo Mukashi is more complex and better suited to koicha.Is Chiyo Mukashi good for matcha lattes?
Yes. Its deep umami and buttery richness hold up well in milk-based preparations. The matcha character stays present in the drink without being overwhelmed - making it one of the most expressive options in the Shogyokuen range for premium ceremonial lattes.
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. Chiyo Mukashi's umami depth and long finish are particularly rewarding for those with some matcha experience wanting to explore more complex ceremonial profiles.
How should I choose the right matcha for my use?
For traditional preparation and koicha, choose a high-quality ceremonial matcha like Chiyo Mukashi. For lattes and mixed drinks, Daily or Latte Matcha offers better value per gram.
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
- Hatsu Mukashi - one step below, Samidori + Saemidori blend with custardy sweetness
- Shogyoku - single-cultivar Samidori, one step above for richer usucha and koicha
- Zuisho - the pinnacle of the Shogyokuen range, hand-picked Uji Hikari
- How to Prepare Koicha - our guide to thick matcha preparation