Soft, nuanced, and notably umami, this koicha’s complexity stems from the high proportion of hand-picked Asahi, Samidori, and Uji-Hikari tencha in the blend. This blended tencha is then rounded out by gentle drying and heating over binchotan charcoal, a traditional practice now almost extinct in Japan.
The name Chiyō-Mukashi (千代昔) means “A Thousand Years”.
Producer: Arita Sansuien
Region: Uji, Kyoto (Jōyō, Hachiman, Kumiyama, Wazuka, Yamashiro, Ide)
Cultivar: Blend: Samidori (hand and machine picked), Asahi (hand-picked), Uji-Hikari (hand and machine-picked), Okumidori (machine-picked), Saeakari (machine-picked)
Harvested: April-May, 2025
Picking: Roughly even mix of hand and machine-picking
Shaded: 20-40 Days
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