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)
- Pairs well with savoury food - rice bowls, dumplings and noodles
Weight | 30g Approx. 15 servings per 2g bowl
Origin | Nishio, Aichi Prefecture, Japan
Suggested preparation: 2g matcha | 60–70ml water | 75–80°C
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's modern tea business began in 1912 during the early Taisho period, when Yasutaro Honda established tea cultivation under Shunkoen Tea Factory. Drawing upon both the tea heritage of Nishio and generations of Honda family stewardship, AOI Seicha developed into one of the region's most respected matcha specialists. In 1955, the company won the Tencha division at the National Tea Competition, helping cement its standing within Japan's tea industry.
Today, AOI Seicha continues to work with highly regarded growers and competition recognised tea farmers across Japan, refining matcha intended for both traditional tea preparation and contemporary appreciation worldwide. Its teas reflect the qualities for which Nishio has become renowned: sweetness, depth, balance and exceptional performance in both usucha and okōicha.
Storage | Keep airtight and refrigerated. Consume within 4–6 weeks of opening.
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, this product remains stable for up to 12 weeks.
Read about NSW Best Before Guidelines here
