Chiyomukashi Ultra-Premium Ceremonial Matcha

Elegant, rare, and indulgent — Chiyomukashi is a pure expression of Gokou, one of Uji’s most umami-forward cultivars. Made exclusively from first flush, handpicked leaves grown under deep shade for more than 30 days, it offers a decadent richness and silky sweetness that few matchas can match.

Each batch is stone-ground in Uji in micro-lots by the legendary Hiroshi, Uji’s only Judan Chashi (Level 10 Tea Master), and one of fewer than ~15 masters in Japan to hold this distinction. His mastery reveals Gokou’s signature velvet body, radiant color, and sweet, lingering umami.

Chiyomukashi is competition-level matcha crafted by one of Japan’s most respected artisans.

Flavor: Velvet umami, steamed milk, fresh chestnut
Texture: Silky, round, and lingering
Color: Rich emerald green

Grown in Uji, Kyoto Prefecture, on Hiroshi’s historic family estate founded in 1827. As Uji’s only Level 10 Tea Master, Hiroshi’s approach blends generational technique with rare sensory intuition — allowing him to guide Gokou to its fullest expression.

By maintaining deep shading, low yields, and meticulous leaf selection, Hiroshi produces a Gokou with remarkable sweetness, creaminess, and depth — the kind traditionally reserved for competitive evaluation.

Koicha (Thick Tea): Knead 1.5–2 tsp with 1–1.5 oz hot water to experience its velvet richness and lingering sweetness.

Gokou is a Uji-native cultivar celebrated for its balance of concentrated umami and natural sweetness. Known for its dense, creamy mouthfeel and gentle aroma, it is a favorite for ceremonial use and slow, contemplative sipping.

No blending. No bitterness. Just pure Gokou.

This is a micro-lot ceremonial matcha — produced by one of Japan’s most desired artisans in extremely limited quantities and available only a few times per year.

Join our restock list to be notified when Gokou returns.