Ceremonial Matcha - Chikureki no Mukashi
A deep and concentrated matcha selected by the Urasenke Grand Master, with rich umami and a luxuriously smooth, syrup-like texture. Crafted for koicha, the most formal preparation of tea.
Chikureki no Mukashi (竹歴乃昔) literally translated as “Bamboo Chronicle of Long Ago”. In tea naming, mukashi (昔) often signals a prestigious or time-honoured blend and chikureki evokes both the natural elegance of bamboo and the continuity of tradition.
- Type: Koicha (thick tea)
- Packaging: Sealed in a tin with a ring pull inner lid
- Matcha contents: 30g
- Origin: Uji region, Kyoto prefecture
- Grade: Ceremonial
- Cultivation: Conventional
Chikureki no Mukashi is a prestigious matcha carrying the name and approval (okonomi) of Zabōsai, the current Grand Master of Urasenke. Designed for thick tea, it produces a dense, velvety bowl with layers of umami and lingering sweetness. It is an intense blend - less an everyday matcha than one reserved for practice, gatherings, and moments of reverence. Its vibrant green and elegant aroma embody the spirit of Urasenke chanoyu.
About Urasenke:
The Urasenke school, the largest of the Sen family traditions, is known for its welcoming and outward-facing style of tea. Its hallmark is the rich, creamy froth created when whisking usucha, a lively expression of hospitality that has become the most recognised matcha style around the world. Under Grand Master Zabōsai, Urasenke continues to share chanoyu internationally, while maintaining the depth and refinement of its Kyoto roots.
How to prepare matcha:
Matcha is finely powdered green tea, which is mixed into water, as opposed to sencha, which is steeped and served without the leaves. This means that with matcha the whole tea leaf is consumed. Matcha requires careful cultivation and preparation techniques, including shade growing, hand picking, de-stemming and de-veining of the leaf, as well as fine grinding.
- Scoop a small amount (the capacity of a bamboo scoop - 2g to 4g depending on personal preference) of matcha powder into a tea bowl or wide cup. Ensure it is wide enough to whisk the tea. To remove any clumps of powder, use a sieve to sift it.
- Pour 150ml of boiling water into a separate container to cool it down to 80°C.
- Once cooled, mix the water with the matcha and whisk vigorously, ideally using a chasen (bamboo whisk) using a zig-zag (W-shape) motion for up to 60 seconds, or until a fine froth has formed and the tea is bright green.
- Drink the matcha straight from the tea bowl or large cup.
- Matcha is wonderful when paired with something sweet - select your favourite small sweet snack as an accompaniment.
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About Morihan:
With roots in Uji dating back to 1836, Morihan has long been part of Kyoto’s tea-making tradition. Now produced under Kyoeiseicha Co., Ltd., the brand continues to manage every stage of production, from cultivating and shading the tea fields to careful stone-grinding and blending. Over the years, Morihan has been known both for its steady preservation of Uji’s craft and for its quiet innovations, such as developing cold-brew teas in the early 20th century and new ways of enjoying matcha in more recent times. Their teas are used in the practice of Japan’s major tea schools, in the making of fine wagashi sweets, and in households across Japan and abroad. What unites them is an emphasis on balance, authenticity, and respect for the culture of Uji tea. In 2019 the Kyoto Techno Center became a newly established base for tea research and development. The company motto is "trusted quality" and this is found across its range of teas and confectionary products.