Mugenzo by AOI Seicha is one of their top ceremonial Okoicha (thick tea) that is rich and full bodied. Characterised by its complex aroma, this soft vibrantly hued powder has sweet earthy notes of caramelised sweet potato, the warm savouriness of toasted rice with pops of floral pepperiness from mizuna. The flavour is evenly keeled start to finish - starting with the bright fresh vegetal flavours of fresh wakame, followed by the savoury, nutty and creamy flavours of toasted rice and ending with the warm, earthy sweetness of roasted sweet potatoes. With so much depth, this blend works wonderfully when accompanying a meal or a sweet treat. Intended for slow sipping to allow the aroma and flavours to bloom.
AOI Seicha traces its roots back to the development of Nishio tea in the heart of Aichi prefecture.Nishio has been known the world over as the cradle of the finest Matcha for more than 800 years.Some of Japan's highest quality teas come from Nishio, known as a historic tea cultivating region dating back to the 13th century.
The Honda family name is considered one of the prominent samurai families in ancient Japan, particularly during the Sengoku (Warring States) and Edo periods. Though not initially part of higher nobility, the Honda clan rose to prominence through their service to the Tokugawa family. The hollyhock (tachi-aoi) crest is the symbol mark of AOI Seicha and is also the family crest of the Honda family, and shares a close relation to a more well-known crest, the (Mitsuba Aoi) associated with the Tokugawa clan (and Shogunate), one of the most powerful samurai families during the Edo period (1603 - 1868).
In the early Taisho era (1900s), Honda Yasutaro reclaimed barren farmland in Nishio and opened a tea plantation, marking the beginning of Aoi Seicha. Production was done completely by hand till the 1930s when the second generation owner, Meiji Honda automated their production. Under his guidance, Nishio Tea grew in repute. He served as president of the Nishio Tea Association, town council member, prefectural assembly member and the chairman of the Aichi Prefecture Tea Business Federation. During the National Tea Competition held in Nishio City in 1955, he won the Tencha division cementing the foundations of Aoi Seicha and Nishio tea. Subsequent heads of the Honda family have progressively made various improvements to AOI Seicha, with the sole aim of allowing its tea to come to be highly acclaimed around the world.
Serving Recommendations
Koicha (Thick Tea) Recommended amount per cup: 4g (sift for a smoother consistency)
Servings Per Tin: Averages 7- 8 cups of tea
Water Temperature: 60ml of water at 80ºC
Weight | 30g
Origin | Nishio, Aichi Prefecture, Japan
