Steep time
Whisk (no steep)
Recommended
Steeps
1
Recommended
Water temp
80°C
Recommended
Leaf ratio
13.3g / 100ml
30 ml Recommended
Oxidation
—
Caffeine
High
Highlighted notes
No notes yet.
Overview
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Pairing: sushi, steamed vegetables, or citrusy salads
Soft, nuanced, and notably umami, this koicha’s complexity stems from the inclusion of hand-picked Asahi and Uji-Hikari tencha in the blend This blended tencha is then rounded out by gentle drying and heating over binchotan charcoal, a traditional practice now almost extinct in Japan. The name Chiyō-Mukashi (千代昔) means "A Thousand Years". Producer: Arita Sansuien Region: Uji, Kyoto (Jōyō, Hachiman, Kumiyama, Wazuka, Yamashiro, Ide)Cultivar: Blend: Samidori (hand and machine picked), Asahi (hand-picked), Uji-Hikari (and and machine-picked), Okumidori, SaeakariHarvested: April-May, 2025Picking: Machine-picked, except where specifiedShaded: 20-40 Days