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 new 2025 ceremonial lineup and comparable in standing to Mugenzo, it is a composed, full bodied expression designed for thick tea whilst 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. It reflects AOI Seicha's enduring philosophy that great matcha should not only possess complexity, but also clarity and ease of enjoyment.

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. Sweetness concentrates into syrupy green depth, with toasted mochi warmth becoming more pronounced. Floral tones and rich vegetal character deepen into notes of steamed young greens. The result is a velvety, full bodied thick tea that remains clear, bright and remarkably well balanced for its weight.

Whilst Miou and Shiou pursue increasing levels of refinement and rarity, Kijū no Mukashi stands apart for its accessibility without compromise. It captures what many seek in quality okōicha: delivering richness and concentration whilst remaining smooth, sweet and easy to appreciate. For those curious about thick tea, it offers a solid starting point. For experienced drinkers, it provides a deeply satisfying everyday koicha with enough depth and complexity to remain engaging without becoming overly intense.

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.

Weight | 30g Approx. 15 servings per 2g bowl
Origin | Nishio, Aichi Prefecture, Japan
Storage | Keep airtight and refrigerated. Consume within 4–6 weeks of opening.

Best suited for

• Okōicha
• Rich usucha
• Matcha latte preparation, holds structure with milk
  
• Matcha affagato - thick koicha over vanilla bean or hojicha gelato

Pairing Suggestions
Food we've enjoyed that complement and highlight the tea's character

• Warm usucha served alongside black sesame or red bean tang yuan (glutinous rice balls)
• Scones with clotted cream and strawberry jam
• Pain au chocolat
• Matcha mille crepe cake
• Onigiri filled with salmon, kombu or ume
  
• Steamed prawn, vegetable or pork and chive dumplings served with minimal dipping sauce
  
• Anchovies on toast
• Chicken and waffles

Preparation Recommendations
Usucha (Thin Tea)
Recommended amount per cup: 2g (sift for a smoother, delicate consistency)
Servings Per Tin: Averages 15 cups of tea
Water Temperature: 60ml of water at 80ºC

Koicha (Thick Tea)
Recommended amount per cup: 4g (sift for a smoother, delicate consistency)
Servings per Tin: Averages 7-8 cups of tea
Water Temperature: 30ml of water at 80ºC

The Producer
AOI Seicha traces its roots to Nishio, Aichi Prefecture, one of Japan's most important matcha producing regions. Tea cultivation in Nishio dates back more than 800 years, while the company's founding family, the Honda family, carries a lineage associated with the Tachi Aoi crest, a symbol closely connected to the hollyhock crest of the Tokugawa shogunate and the samurai traditions of the Mikawa region.

AOI Seicha's modern tea business began in 1912 during the Taishō period, when Yasutaro Honda established tea cultivation under Shunkoen Tea Factory. Building upon Nishio's long tea-growing history and the Honda family's stewardship, the business developed into AOI Seicha, specialising in the production and refinement of matcha. In 1955, AOI won the Tencha Division at Japan's National Tea Competition, an early recognition of the company's expertise in producing high-quality matcha.

Today, AOI Seicha continues to work with highly regarded growers and award-winning and competition-recognised tea farmers across Japan, producing matcha from its home in Nishio while also operating production facilities in Kyoto. Building on more than a century of specialist matcha manufacturing, the company oversees tea cultivation, tencha production, refining and blending to produce matcha for both traditional tea preparation and contemporary applications. Its teas continue to reflect the qualities for which Nishio has become renowned: sweetness, depth, balance and exceptional performance in both usucha and okōicha.

Continue to the Origins section below for the complete history of AOI Seicha.

Best before dates on matcha are a guideline. When stored correctly kept airtight and refrigerated or frozen the tea maintains its quality well beyond this window. In our experience, it remains stable for up to 12 weeks. Read about NSW Best Before Guidelines here