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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Hatsu Mukashi
$55.00
Bold, Fruity, and Intensely Rich 🍵✨
Hatsu Mukashi is Kanbayashi Shunshō’s top-grade matcha, offering a superb experience as both usucha and koicha. Opening the tin, you are greeted by a fresh, tropical fruit aroma that hints at the tea’s vibrant complexity.
As koicha, it delivers bold, full-bodied flavors with fruity, dark chocolate, and creamy notes, leaving a long, lingering finish. Prepared as usucha, it offers a smooth texture that gradually deepens, revealing rich sweetness and pronounced umami. Among Kanbayashi’s koicha lineup, Hatsu Mukashi stands out for its intensity, depth, and full-bodied character — a true gourmet matcha for special moments.
🌱 Color: Deep, vivid green.
👃 Aroma: Fresh tropical fruit with subtle chocolate undertones.
🍵 Taste: Bold and full-bodied with fruity, dark chocolate, and creamy notes; smooth usucha reveals rich sweetness and strong umami. Perfect for both koicha and refined usucha.
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.