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
