Kiyo-Mukashi - Uji Matcha
Ozawa SeifuenA clear and refreshing usucha with a bright flavour profile, ideal for daily usucha, keiko (tea ceremony practice), or vibrant lattes and drinks.
The name Kiyo-Mukashi means "Purity of Old Times" (清昔).
Producer: Ozawa Seifūen
Region: Uji, Kyoto
Cultivar: Blend
Harvested: April-May, 2024
Uji city in Kyoto prefecture has long been at the centre of Japanese tea and has been famed for its high-quality matcha production for centuries, dating back to the 12th century. The shading method used to produce modern matcha (c. 15th century) along with sencha (1737) and gyokuro itself (1835) were all invented by Uji farmers looking to push the boundaries of tea quality.
Though the name Ujicha remains associated with high-grade tea, most tea branded as Ujicha is produced in the neighbouring towns of Ujitawara, Minamiyamashiro, Kizugawa, and primarily Wazuka.
Brewing Instructions
Usucha
Thin Tea
Heat water to 70º C (158º F)
Add 70 ml (2.4 oz) of water to 2 g (2 tea scoops) of sifted matcha
Whisk briskly in a back and forth motion for about 20 seconds
Hot Matcha Latte
Tea and Milk
Mix 4 g (2 tsp) of sifted matcha with 40 ml (1.4 oz) of 70° C (158° F) water
Heat or steam 180 ml (6 oz) of your preferred milk
Pour milk into matcha base
Iced Matcha Latte
Cold and Refreshing
Mix 4 g (2 tsp) of sifted matcha with 40 ml (1.4 oz) of 70° C (158° F) water
Pour 180 ml (6 oz) of your milk of choice into a ice-filled 10-12oz (300-350 ml) glass. Optionally, add ~5ml of syrup to add texture and sweetness to the milk
Pour the matcha base over the ice
Ozawa Seifūen (小澤清風園)
Ozawa Seisuke (小澤成介) is an Urasenke Associate Professor and a Nihoncha Instructor, and combines his experience, knowledge and passion in both the cultural and agricultural spheres of the Japanese tea world to spread information and joy, teaching all who come to his shop about the best way to brew and prepare a variety of teas.
Ozawa Seifūen (小澤清風園) was founded over 140 years ago in 1872 across from Tōji Temple in Kyōto. The original founder learned that in the 15th century, matcha used to be sold on the street in front of the temple in a practice known as ippuku-issen (一服一銭 - one cup for one coin), and wanting to cherish this connection between tea and Tōji Temple, founded his tea shop across the street. They work closely with farmers in Uji, Kyōto to produce a variety of teas, including exquisitely blended matchas.