Togawa no Mukashi – Matcha (premium, ceremonial quality)

A silky, full cup of umami and lingering sweetness: Togawa no Mukashi is an everyday tea feast. A vibrant green color, velvety texture and a refined, clean character – for both koicha and usucha.

Togawa no Mukashi is a special, high-quality matcha that can also be enjoyed as koicha , harvested from the Togawa Valley, an ancient, historic part of Shichimeien (七名園) . Shichimeien – the seven famous tea gardens of Uji – is the spiritual home of the Japanese tea ceremony, where the noble lineage of tea plants and the mastery of processing have been preserved for centuries.

Detailed description (origin, processing)

It is made from finely shaded leaves: after picking, steaming , drying and veining (tencha), then finely grinding in a stone mill . The shading concentrates the umami and color, and the slow grinding preserves the aromas – this makes the cup creamy and vibrant.

Taste experience

The first sip is soft and creamy; sea-sweet umami, fresh, green notes in the middle (steamed leafy greens, young almonds), a delicate cocoa-nutty nuance in the finish and a long sweet aftertaste.

Flavor profile – broken down

• Aroma: fresh, algae-green; almond-sweet, delicately floral.
• Taste: full umami, soft sweetness, restrained bitterness.
• Texture: velvety, creamy “foam feel”.
• Aftertaste: clean, long, sweetly green.

Preparation – 3 ways

Usucha ('thin')

• Servings: 1.5–2 g (≈ 2 chashaku) matcha + 60–70 ml water
• Water temperature: 70–80 °C
• Technique: sieve; froth in a preheated chawan using W-shaped, quick chasen movements for 15–20 seconds.

Koicha ('dense')

• Serving size: 3.5–4 g matcha + 30–40 ml water
• Water temperature: 70–80 °C
• Technique: sieve; slow, circular blending until smooth (do not foam) – deep, creamy umami.

Recommended tools: chawan (cup), chasen (bamboo whisk), chashaku (spoon), fine sieve.

Water & quality

• Water: soft, low in minerals.
• Temperature: 70–80 °C – water that is too hot will burn the flavors.
• Sifting: before every preparation – this will make it smooth and lump-free.

Storage

• After opening, keep tightly closed, in a cool, dark place (preferably in the refrigerator); away from moisture.
• For best freshness, consume within 4-8 weeks.
• Always dispense with a clean, dry tool.

Why do we love it?

• Balanced “mukashi” character: deep umami + long sweet cup.
• Vibrant color, velvety texture, flawless foam.
• Flexible: full enough for koicha, pleasantly soft for usucha.