Preparing matcha is a simple yet mindful ritual — but the ratio of matcha to water (or milk) can vary depending on how you enjoy it.
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Chiyo Mukashi
$39.00
Refined Depth. Timeless Tradition.
Chiyo Mukashi is a classic ceremonial-grade matcha that reflects the quiet elegance of traditional Japanese tea culture. Carefully cultivated in Uji, Kyoto—a region renowned for its superior matcha—Chiyo Mukashi offers a smooth, full-bodied experience with minimal bitterness and a deeply satisfying umami finish. Its calm, rounded profile makes it ideal for those seeking a grounded, meditative tea moment, whether enjoyed as usucha or in more formal tea ceremonies.
Tasting Notes:
🍃 Rich umami with soft vegetal depth and low astringency
🌰 Creamy, rounded mouthfeel with a subtly savory finish
🌿 Lush jade-green color with a smooth froth when whisked
How to Store Matcha
To keep your matcha fresh and flavorful:
- Store in an airtight container to prevent oxidation.
- Keep it in a cool, dry, and dark place — the fridge is ideal if sealed properly.
- Avoid moisture, heat, and light, as they can degrade quality.
- Use within 1–2 months after opening for the best taste.
- Always use dry utensils when scooping.
Tip: If stored in the fridge, let it come to room temperature before opening to avoid condensation.
How to prepare matcha?
1. Sift the Matcha
Add matcha powder into your bowl. Sift it to remove clumps and ensure a smooth, lump-free drink.
2. Add Water
Pour in hot water (not boiling). Water that’s too hot can make matcha taste bitter.
3. Whisk
Using a bamboo whisk, briskly whisk in a “W” or “M” motion until the surface becomes frothy with tiny bubbles. This creates a creamy, balanced texture.
4. Enjoy
Drink it straight from the bowl or pour into a cup. Sip and savor slowly.