Matcha Chiyomukashi
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Hand-picked Matcha blend from Toyota, Aichi, Japan.
Chiyomukashi is our entry into hand-picked Matcha. It contains a high amount of Asatsuyu, the father of Saemidori. Asatsuyu is a rare cultivar that was selected from Uji seedlings and registered in 1953.
All leaves were picked by hand from free-growing bushes (Shizen-shitate) in the first flush of 2026. Compared with our Choan from the same farm, Chiyomukashi is creamier and more vegetal, with a light floral note, and it is suitable for Usucha and Koicha. In our opinion, the matcha from this farm is up there with some of the specialty matcha from Uji.
Origin: Toyota, Aichi, Japan
Cultivar: Blend (Asahi, Saemidori, Asatsuyu, Samidori)
Shading: 40 days with Tana-shading
Harvest: 2026, first flush, hand-picked
Stone-Milled: on a Mikawa-style stone mill made from Okazaki Mikage granite. All our Matcha is freshly milled by order and is stored at 2°C once it arrives in Germany
Taste: Creamy and vegetal, sweet young peas, a light buttery finish
FAQ
| How fresh is this Matcha? | Our Matcha is milled in Japan in small batches close to order and stored at 2 °C from the moment it arrives in Germany. We ship from our gallery in Munich. |
| How should I store Matcha? | Unopened: cool, dark and dry, and the fridge is ideal. Once opened, keep the tin or pouch tightly closed and away from light, heat and moisture, and enjoy it within a few weeks for peak aroma. |
| How do I read the best-before date? | Japanese producers usually print the best-before date in the Japanese order YY.MM.DD (year.month.day): a package marked 27.02.05 is best before 5 February 2027. |
| How do I prepare it? | For Usucha: sift about 2 g, add 60–80 ml of water at around 80 °C and whisk in a rapid M motion until a fine foam forms. Product-specific ratios are in the description above. |
This matcha has a high share of the Asatsuyu cultivar. Learn more in our guide to Japanese Matcha cultivars.
