Kijū no Mukashi is a ceremonial grade matcha crafted by AOI Seicha in Nishio, Aichi Prefecture, one of Japan’s principal matcha growing regions. Positioned among the upper tier of AOI Seicha’s okōicha offerings within the 2025 ceremonial lineup and comparable in level to Mugenzo, it is a composed, full-bodied expression designed for thick tea while remaining beautifully balanced as usucha.
Ideal for those beginning to explore okōicha or seeking a structured yet approachable thick tea, Kijū no Mukashi offers depth, sweetness and umami in a poised, refined form.
The powder is a vibrant jewel-toned green, fine and smooth with a warm toasted fragrance reminiscent of lightly grilled mochi, fresh mizuna and the clean sweetness of young greens. A gentle green lift in the aroma recalls snow pea and crisp Japanese mustard leaves. The character is distinctly umami forward yet bright.
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, reminiscent of young sakura leaf or pea blossom. Full bodied yet bright, it carries refreshing vegetal depth that lingers smoothly on the palate. The umami is present but never intrusive, giving the profile an elegant sweetness and composed green finish.
Prepared as okōicha, Kijū no Mukashi becomes dense, smooth and richly layered. The sweetness concentrates into syrupy green depth, with toasted mochi warmth more pronounced. Floral tones and rich vegetal character deepen into steamed young greens. The result is a velvety, full-bodied thick tea that remains clear, bright and remarkably well balanced for its weight.
With milk, Kijū no Mukashi maintains structure and depth. It tolerates a fuller milk ratio than lighter blends, delivering a classic ceremonial-grade latte profile where natural sweetness and green tones remain present without heaviness.
Best suited for
- Koicha
- Usucha
- Matcha latte preparation, holds structure with milk
- Matcha affagato - thick koicha over vanilla bean or hojicha gelato
-
Warm usucha served alongside black sesame or red bean tang yuan (glutinous rice balls)
Weight | 30g Approx. 15 servings per 2g bowl
Origin | Nishio, Aichi Prefecture, Japan
Producer | AOI Seicha
Suggested preparation: 2g matcha | 60–70ml water | 75–80°C
Storage | Keep airtight and refrigerated. Consume within 4–6 weeks of opening.
