Premium Ceremonial Matcha (Kokonoe no Mukashi)

Description

九重昔 — Kokonoe Mukashi. In Japanese, kokonoe means ninefold, a reference to the layered gates of the Imperial Palace in Kyoto, each one deeper and more refined than the last. Mukashi (昔) is a traditional designation in tea naming, marking this as made the old way, by methods passed down through generations. Together, the name speaks of depth discovered through layers, made exactly as it always has been.

Kokonoe no Mukashi is a ceremonial matcha of quiet, considered depth. Crafted from Ujihikari, Samidori, and Okumidori, three cultivars of distinct character, brought together by Tsujirihei Honten with 160 years of blending mastery, it harmonises subtlety and depth in a way that takes time to fully appreciate. The mouthfeel is creamy and smooth as silk. The umami builds in layers, earthy and warm, settling into a tranquil richness that stays long after the last sip.

It is one of the most considered matchas in the collection. Like a Zen garden, its beauty lies not in spectacle but in the harmony of its composition. The more time you give it, the more it gives back.

The elegant Tsujirihei Honten tin is part of what makes this matcha a gift in itself, a piece of Uji craftsmanship to keep long after the last spoonful.

• Origin: Uji, Kyoto, Japan
• Cultivars: Ujihikari, Samidori & Okumidori
  
• Shading: Honzu (本簀) — traditional reed and straw canopy
• Net: weight: 20g — presented in an elegant Tsujirihei Honten tin
• Style: Earthy, creamy, layered and tranquil
  
• Finish: Warm, deep, and quietly lingering
  

Why This Matcha?

Kokonoe no Mukashi takes its name from the ninefold gates of the Imperial Palace in Kyoto, each gate a threshold into something deeper and more refined. The matcha lives up to its name: layered, considered, and progressively more rewarding the more attention you bring to it.

THE THREE CULTIVARS AND WHAT THEY BRING

Ujihikari for floral refinement and Uji identity

Developed in Uji itself, Ujihikari contributes the refined floral character and structural elegance that lifts this blend. It is the cultivar that gives Kokonoe no Mukashi its unmistakable sense of place, the quality that could only come from Uji's centuries-old terroir.

Samidori for creaminess and natural sweetness

Samidori brings the creamy, silken texture and natural sweetness that gives this blend its luxurious mouthfeel. Without it, the earthiness of Okumidori would dominate. With it, the blend finds its equilibrium, grounded but never heavy.

Okumidori for earthy depth and full-bodied umami

Okumidori is one of Japan's most prestigious cultivars, known for its deep, savoury umami and full body. In Kokonoe no Mukashi it provides the earthy, tranquil depth that anchors the blend and gives it its meditative quality. This is the cultivar that makes this matcha feel like it belongs in a quiet room.

Honzu (本簀), 16th century shading

All three cultivars are grown under honzu shading, reed screens and rice straw that filter sunlight naturally, deepening colour, intensifying sweetness, and producing the long, layered umami that defines this matcha's character.

Strictly limited availability

Tsujirihei Honten produces in small quantities by design, quality over volume, always. Once this allocation is sold, availability cannot be guaranteed.

Tsujirihei Honten

One of Japan's most respected tea houses, and until now, one of its best kept secrets outside of Japan.

Tsujirihei Honten was founded in 1860 in Uji, Kyoto, the region that has defined Japanese matcha for over six centuries. For more than 160 years, the house has dedicated itself exclusively to the cultivation, refinement, and blending of authentic Uji tea, remaining one of the most respected names in Japanese tea culture.

Their teas are cherished by tea masters, cultural institutions, and discerning connoisseurs across Japan. Tsujirihei Honten operates from a century-old tea processing factory in the heart of Uji ,partially renovated to preserve its historic character, where stone mills grind tencha into matcha in the traditional manner, slow and temperature-controlled to protect colour, aroma, and flavour.

WHAT SETS THEM APART

160 years in a single craft

Since 1860, Tsujirihei Honten has focused exclusively on Uji tea — no diversification, no compromise. Generations of expertise concentrated into a single pursuit.

Honzu shading, the rarest cultivation method 

The tea gardens used for Mori no Shiro are shaded using honzu (本簀) — the oldest and most labour-intensive shading method in Japanese tea cultivation. Farmers hand-construct bamboo frames over the tea bushes and drape them with natural reed screens and rice straw, creating a breathable canopy that filters sunlight gently and evenly. This allows the plants to grow freely upward while being protected, unlike modern plastic sheeting, which restricts growth and airflow. Used by fewer than ten farms in Japan today, honzu shading is the mark of the most serious tea producers.

Stone-milled in a century-old factory

Tsujirihei Honten grinds their tencha in the same factory that has been used for over a century, using granite stone mills that run slowly and deliberately, preserving the vibrancy, sweetness, and aroma that high heat or fast milling would destroy. 

Elegant packaging with a collector's tin

Every Tsujirihei Honten matcha is presented in a beautifully crafted signature tin, a piece of Uji design heritage in itself. The tin preserves the matcha from light and oxidation while making it one of the most thoughtful gifts in the Maison Koko range.

How to Prepare

Usucha – Light & Frothy (1 Serve)

• Sift 2g (1 tsp) of matcha into a warm bowl.
• Add 60ml of water heated to 70°C.
• Whisk briskly in a zig-zag motion until a fine froth forms on top.

Koicha – Bold & Velvety (1 Serve)

• Sift 4g (2 tsp) of matcha into a warm bowl.
• Add 20ml of water (70°C) and knead with your whisk until smooth.
• Add another 20ml and whisk until thick and silky.

The Golden Matcha Ratio

• Base Ratio (4:40): 4g matcha + 40ml hot water (70°C)
• Hot Matcha Latte (200 ml): 4g matcha + 40ml hot water (70°C) + 160ml milk
• Iced Matcha Latte (300 ml): 6g matcha + 60ml hot water (70°C) + 240ml milk

*Whisk matcha with hot water before adding cold milk.

It is best to use our Bamboo Matcha Whisk and Glass Bowl with Spout.

Ingredients

Ceremonial-grade green tea fine powder (Ujihikari, Samidori & Okumidori cultivars, Uji, Kyoto)

Character

• Thickness: Creamy and smooth as silk, full-bodied and coating
  
• Sweetness: Subtle and understated, balanced by earthy warmth
  
• Umami: Layered and slow-building, earthy, deep, and long-lasting
  
• Vegetal notes: Earthy and grounding, tranquil, composed, meditative
  
• Finish: Warm, deep, and quietly lingering
  
• Astringency: Low and well-integrated, smooth throughout
  

Origin

Uji, Kyoto, Japan