Crafted exclusively for Maison Koko by Shinsuke Tsuji, heir to Tsujirihei Honten. A bespoke koicha grade blend with full bodied umami, generous natural sweetness, minimal bitterness, and a long, lingering finish.
Description
Crafted exclusively for Maison Koko by Shinsuke Tsuji, heir to the Tsujirihei Honten legacy. This is a bespoke blend, developed for us alone, and it represents the highest expression of our partnership with the house.
Hatsu Mukashi is a koicha grade designation. It marks matcha made in the traditional manner, from leaves picked in the twenty days leading up to the eighty-eighth night, when the tea plant is at its most concentrated and the leaves at their most tender.
The flavour is deep and full bodied, with pronounced umami and a natural sweetness that arrives without any sharpness behind it. Bitterness and astringency are minimal. The mouthfeel is complex and elegant, and the finish lingers on the tongue long after the bowl is empty.
Dairy-Free, Gluten-Free, GMO-Free, Sugar-Free, Vegan, and Vegetarian.
A note on packaging: Tin and pouch colours may vary. Colours are assigned at random and cannot be selected at this time.
*Tasting notes and colour descriptions reflect general sensory perception and data provided by our supplier, and may vary by individual preference, preparation method, and seasonal batch. We do our best to describe each product as accurately as possible.
*The image is for reference purposes only. The actual colour may vary slightly due to differences in the seasonal batch.
Why Hatsu Mukashi?
Hatsu Mukashi is not a brand name. It is a designation, and understanding it explains most of what is in the bowl.
Mukashi means the old way
In matcha naming, mukashi marks a tea as koicha grade, made by traditional methods passed down unchanged through generations. It is a production standard, not a marketing term, and it is used only by houses that still work to it.
Hatsu means the first picking
Hatsu Mukashi refers to leaves harvested in the twenty days before the eighty-eighth night, the traditional peak of the Japanese tea calendar. These are the most tender and concentrated leaves of the season, and the reason this designation carries the weight it does.
Built for koicha
Koicha uses roughly twice the matcha and half the water of a standard bowl, which leaves nothing to hide behind. Only matcha with genuine depth and minimal astringency can carry it. This blend was made for that preparation, though it works beautifully as usucha too.
Made for Maison Koko by Shinsuke Tsuji
Tsujirihei Honten was founded in 1860 in Uji and has spent more than 160 years working exclusively with Uji tea. This blend was developed for Maison Koko by Shinsuke Tsuji, the heir to that legacy, and it is not part of their standard range.
Ingredients
Ceremonial-grade green tea fine powder
Character
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Sweetness: Natural and generous, present without sharpness
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Umami: Full bodied and pronounced, the centre of the cup
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Bitterness & Astringency: Minimal throughout
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Complexity: Layered and elegant, revealing itself slowly
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Mouthfeel: Rich and coating, refined rather than heavy
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Finish: Long and lingering, holding on the tongue
Origin
Uji, Kyoto, Japan
