Kiju no Mukashi is a vibrant, jewel toned matcha with a bright green powder and a warm toasted fragrance reminiscent of lightly grilled mochi, fresh mizuna and the clean sweetness of young greens. There is a gentle sharpness in the aroma — not spice, but the natural green lift you find in snow pea or crisp Japanese mustard leaves. The powder is fine, smooth and distinctly umami forward.
Whisked as usucha, it shows beautiful clarity for a deeper matcha. The first sip opens with a gentle savoury note before moving into balanced sweetness and soft floral tones. The floral character is subtle and refined, similar to young sakura leaf or pea blossom. Full bodied yet bright, it carries a refreshing vegetal depth that lingers smoothly on the palate. The umami is present but never intrusive, giving the overall profile an elegant sweetness and a composed green finish.
As okōicha, Kiju no Mukashi becomes dense, smooth and delightfully rich. The sweetness concentrates into a syrupy green depth, with the toasted mochi warmth becoming more pronounced. The floral notes, sweetness and rich vegetal character deepens into steamed young greens. The result is a velvety, full-bodied thick tea that remains clear, bright, sweet and remarkably well-balanced for its weight.
With milk, Kiju no Mukashi remains vegetal forward and balanced. A classic ceremonial-grade latte flavour emerges, where the natural sweetness and green tones continue to shine without heaviness.
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.
AOI Seicha originates from Nishio in Aichi prefecture, a region with more than 800 years of matcha history dating back to the 13th century. Its emblem, the hollyhock crest, is linked to the Honda family, a samurai clan that rose to prominence during the Sengoku and Edo periods and shares lineage with the Tokugawa Shogunate crest.
In the early Taisho era in the 1900s, Honda Yasutaro reclaimed farmland in Nishio and founded the first AOI tea fields. Production shifted from hand-crafted methods to mechanised processing in the 1930s under Meiji Honda, whose leadership elevated Nishio tea across Japan. AOI Seicha’s 1955 Tencha division win at the National Tea Competition cemented its reputation. Successive generations have continued refining production so Nishio matcha can be enjoyed worldwide today.
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
Usucha (Thin Tea) Recommended amount per cup: 2g
Servings Per Tin: 15 cups
Water Temperature: 60-80ml of water at 80ºC
Weight | 30g
Origin | Nishio, Aichi Prefecture, Japan
