CEREMONIAL MATCHA - CHIYOMUKASHI

A Journey into the Heart of Nishio Tea Tradition

Ceremonial Matcha - Chiyomukashi, is produced from the Asahi variety, and being rare, the tencha from this plant (the process that occurs before matcha, i.e. before grinding) is sold at the highest prices. This matcha has a unique, indistinguishable flavor, which has nothing to do with the classic matcha flavor. Drinking it, you can hardly believe it is. It has a deep flavor and an elegant aroma, with a pleasant astringency, low bitterness and an intense umami. When prepared cold, the sweetness prevails over the bitterness, making it disappear completely. Being an early variety with a short harvest period, it is difficult to increase the cultivated area, so the quantity is very limited.

Nishio, after Kyoto, is in second place in terms of the quantity of Tencha production. This area is famous for the production of tea, especially matcha, of the highest quality, and this matcha of Mr. and Mrs. Inagaki is proof of this. Its production has very important historical origins, and began its activity about 120 years ago, in the distant Meiji era (1868-1912), being passed down from generation to generation. Not for this reason Chiyomukashi is a combination of kanji that means ancient times.

Main features of the Ceremonial Matcha - Chiyomukashi

• Producer : Inagaki Family
• Cultivar : Asahi
• Quantity : 40 grams
• Origin : Grown in the Nishio area, renowned for producing the highest quality tea.
• Flavor : Matcha has a unique flavor, releasing intense umami and low bitterness. It maintains a pleasant and clean astringency.
• Color : A bright, deep light green, typical of high-quality matcha.
• Production Process : Produced following the strict JAS (Japanese Agricultural Standard) standards, ensuring the highest quality and purity.

A perfect Matcha for relaxing

Chiyomukashi is enjoyable whether you prepare usucha or koicha. Whatever the preparation, its uniqueness makes it unforgettable.

How to Prepare Chiyomukashi Ceremonial Matcha

Preparation of Usucha (light tea):

1. Place two grams of matcha powder in the matcha bowl.
2. Pour 70 ml of water at 80 degrees (bring the water to the boil and let it cool to 80) into the bowl where the matcha was placed.
3. Blend using a chasen (bamboo whisk), first quickly and vigorously, then slowly until you obtain a foam with small bubbles.

Koicha (thick tea) preparation:

1. Place 4g of matcha powder in the matcha bowl.
2. Pour 30 ml of water at 80 degrees (bring the water to the boil and let it cool to 80) into the bowl where the matcha was placed.
3. Blend using a chasen (bamboo whisk), first quickly and vigorously, then slowly until you obtain a foam with small bubbles.

It can also be prepared with cold water, the procedure is the same.

Before the first step, we recommend warming the bowl by pouring hot water into it, then removing it and drying the bowl with a cloth or handkerchief.

We also recommend sifting the matcha powder through a strainer because without this procedure, lumps may form when adding water.

To preserve freshness, we recommend that once the matcha sachet is opened, it be closed tightly and stored in a cool, dry place (outside the fridge), away from direct light. Once opened, consume within a month.

For storage, the closed and never opened package should be kept in a cold place such as the refrigerator for up to approximately 6 months.

Why choose Matcha Chiyomukashi ?

• Small reality : It is produced by Mr. and Mrs. Inagaki in small quantities, putting passion and a lot of knowledge into it.
• Superior Quality : Its production follows the highest quality standards, guaranteeing a pure and authentic product.
• Unique flavour : Its unique flavour makes it suitable for the most refined palates
• Tradition : This matcha represents the tea tradition of Nishio, one of the most renowned areas for matcha production.

Chiyomukashi Ceremonial Matcha is an expression of the mastery of Japanese tea growers. Its quality and rarity make it an ideal companion for your daily tea practice.

This product complies with the strict methods imposed by the JAS (Japanese Agricultural Standard) and is therefore organic.