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.
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.
