The volcanic soil and river-rich region of Uji makes its topography, and thus its tea, a cultural titan: the birthplace of oishita saibai, or covering tea bushes underneath suspended shades, has made its pine-green, amino acid-laden leaves a benchmark in Japanese tea production and history. Made from an Uji-born cultivar, centuries-practiced craft, and lauded Kyoto-native tea master, Kobayashi-san, Hatsu Mukashi’s contradictory name makes sense: “first long ago,” the first flush of a long tradition. An impeccably smooth matcha with a buttercream body and ponzu-like umami.
Region: Kyotanabe, Uji, Japan
Harvest: May 2019
Producer: Mr. Kobayashi
Brewing Recommendation: 2g | 3 oz water | 170°F | Whisk until frothy