TAGASHIRA CHAHO Uji Matcha Green Tea Powder — 30g Tin, Ceremonial Grade Stone-Milled First-Harvest

TAGASHIRA CHAHO "Saga no Mukashi" is a 30g ceremonial-grade Uji matcha made from hand-picked first-harvest leaves and stone-milled in Japan for an authentic Koicha experience.

This single-origin matcha comes from Uji, a region celebrated for centuries for producing premium tea. Carefully managed from leaf to tin, Saga no Mukashi captures the concentrated flavor and verdant color prized in traditional Japanese tea ceremony practice. The 30g tin contains stone-ground powder from first-harvest leaves selected by hand, offering an intense, layered profile designed for Koicha (thick tea) but versatile enough for delicate Usucha (thin tea) preparations.

What makes this Uji matcha different from everyday culinary powders?

Saga no Mukashi is sourced from the first spring harvest and milled slowly on stone, preserving volatile aromas and a deep green hue. Those production choices yield a fuller, more concentrated flavor and a silkier mouthfeel than mass-market matchas. No additives or sweeteners are included, so you taste pure leaf character.

• Hand-picked first-harvest leaves for higher amino acids and aroma
• Traditional slow stone-milling to retain color and texture
• 100% Uji origin with all production steps in Japan
• Packaged in a 30g tin sized for freshness and ceremony

How should I prepare this matcha to enjoy its Koicha qualities?

Koicha is a thicker, more concentrated way to enjoy ceremonial matcha and highlights the tea’s umami and complexity. Use slightly more powder and less water than for thin tea, and whisk gently to avoid foam—Koicha is traditionally not frothy. Follow precise proportions and a calm, deliberate technique to appreciate the depth of flavor.

• Measure about 3–4 grams of matcha (roughly 1.5–2 chashaku scoops)
• Add 30–40 ml hot water at around 70–80°C (158–176°F)
• Stir slowly using a chashaku or spoon, finishing with a smooth, even texture
• Serve immediately in a warmed bowl to preserve temperature and aroma

Can I use Saga no Mukashi for Usucha, lattes, or culinary recipes?

Yes—while the profile is optimized for Koicha, the powder’s purity and bright color make it excellent for Usucha, refined matcha lattes, and high-end culinary applications. Because this is ceremonial grade, it performs best in preparations where the matcha flavor is front and center rather than masked by heavy sweeteners or strong flavors.

• Use less powder for Usucha: about 1–2 grams with 60–80 ml water
• For lattes, dissolve in a little warm water before adding steamed milk
• Enhances confections and sauces when used sparingly to preserve nuance
• Avoid high-heat cooking that can dull aroma and color

How is quality controlled and why does provenance matter?

Every step of Saga no Mukashi’s production—harvest, milling, and packaging—occurs in Japan, allowing tight quality oversight. The hand-picking and stone milling are labor-intensive traditions reserved for top-grade tea; they concentrate the leaf’s natural flavors and maintain vivid green color. Provenance from Uji signals terroir and centuries of cultivation knowledge.

• First-harvest selection ensures younger, more tender leaves
• Stone milling reduces friction heat, protecting aroma compounds
• Made and packaged in Japan to maintain traceability and standards
• Small-batch production enhances freshness and consistency

Who this is for: Saga no Mukashi is intended for tea practitioners, enthusiasts, and anyone seeking an authentic ceremonial matcha experience. Choose this 30g tin if you value traditional craftsmanship, want a concentrated Koicha-style powder, or aim to introduce genuine Uji matcha to your daily ritual. It’s ideal for small, intentional servings rather than high-volume culinary use, and it suits those who prefer pure, additive-free tea sourced directly from Japan.

Ingredients

Green Tea Leaves