Dark round matcha tin inside an open red presentation box with a gold emblem
Dark round matcha tin inside an open red presentation box with a gold emblem
Green matcha powder in a ceramic bowl beside a dark can and open orange box
Dark cylindrical Bessei Hatsu-Mukashi matcha can with white Japanese and English lettering
Logo of the matcha brand Nakamura Tokichi Honten Nakamura Tokichi Honten
Uji Asahi

Bessei Hatsu-Mukashi No. 2 Premium Matcha

Hatsu-Mukashi No. 2 premium Uji matcha uses mature Asahi leaves for layered umami, restrained bitterness, and full-bodied koicha.
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Who is Nakamura Tokichi Honten?

Nakamura Tokichi Honten is a matcha house from Uji, Kyoto, founded in 1854, known for Kyoto-grown first-flush leaves with smooth umami, gentle sweetness, minimal bitterness, and vibrant color. Its ceremonial collection includes Uji-no-Mukashi, Fuji no Shiro, and Seikan no Shiro, while other grades suit daily drinking, lattes, baking, and culinary use.

Matcha production uses kabusecha shade cultivation, with covers held for weeks before later harvesting of tencha at peak flavor. Tender buds are hand-picked, and nearby grasslands follow chagusaba tradition to support soil health.

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Full-bodied Asahi cultivar matcha for rich koicha

Bessei Hatsu-Mukashi No. 2 Premium Matcha is the richer, more full-bodied expression in the Hatsu-Mukashi series. Made from Asahi cultivar tencha grown in Shirakawa, Uji, it combines mature leaves with extended low-temperature maturation and careful stone grinding. The result is a concentrated matcha developed for koicha, with layered umami, restrained bitterness and a long finish.

Why does Hatsu-Mukashi No. 2 have a deeper character?

No. 2 uses the first and second leaves alongside the more mature third and fourth leaves. These later leaves accumulate abundant nutrients and contribute a deeper, more concentrated flavor. This leaf selection distinguishes No. 2 from No. 1, which focuses on the delicate sweetness of the youngest leaves.

The matcha has a structured body and pronounced richness. Its aroma carries deep, mature notes that rise from the concentrated umami and reflect the character associated with the Asahi cultivar. The finish is long and satisfying without strong bitterness or astringency.

Where is this Asahi cultivar matcha grown?

The tencha comes from Shirakawa in Uji and uses the award-winning Asahi cultivar. After the leaves undergo extended maturation at a low temperature, the tea is stone-ground with care to balance aroma and umami.

  • Origin: Shirakawa, Uji
  • Cultivar: Asahi
  • Leaf selection: First through fourth leaves
  • Processing: Extended low-temperature maturation and stone grinding
  • Intended preparation: Koicha, or thick matcha

The powder has a deep green hue with subtle elegance. Within the series, this color is called “Japan Green” and expresses the character associated with Uji terroir.

What does No. 2 taste like as koicha?

Prepared as koicha, Hatsu-Mukashi No. 2 opens with immediate depth. Rich, layered umami fills the palate, while bitterness and astringency remain restrained. Its full-bodied structure and lingering finish suit buyers seeking powerful flavor and lasting richness rather than the more delicate sweetness highlighted in No. 1.

What are the package and product specifications?

Hatsu-Mukashi No. 2 is supplied in a 20 g can. The stated expiration period is three months, and no allergens are listed. It is classified as premium matcha and forms the second expression in the Bessei Hatsu-Mukashi series.

Cultivar

Asahi

Asahi is a matcha cultivar prized for deep umami and minimal astringency, best brewed at a low 70-80°C to preserve its natural sweetness.

Origin

Matcha from Uji

This matcha comes from Uji.

Uji is a historic city in Kyoto where matcha cultivation began over 800 years ago, and its climate and soil shape distinct flavors across varieties.

Frequently asked questions

Full-bodied Asahi cultivar matcha for rich koicha Here are some frequently asked questions and answers.

What does Hatsu-Mukashi No. 2 taste like?

It has deep, layered umami, a full body and a long finish. Bitterness and astringency remain restrained, while the aroma carries deep, mature notes.

Where is Hatsu-Mukashi No. 2 grown?

The Asahi cultivar tencha is grown in Shirakawa, Uji. Its deep green hue is called “Japan Green” within the Hatsu-Mukashi series.

Which cultivar and leaves are used?

This matcha uses Asahi cultivar tencha and combines the first, second, third and fourth leaves. The mature third and fourth leaves contribute to its deeper, more concentrated character.

Is Hatsu-Mukashi No. 2 intended for koicha?

Yes, it is developed for koicha, or thick matcha. This preparation brings out its concentrated umami, structured body and restrained bitterness.

How is Hatsu-Mukashi No. 2 processed?

The tencha undergoes extended low-temperature maturation before careful stone grinding. This processing is used to balance its aroma and umami.

How does No. 2 differ from Hatsu-Mukashi No. 1?

No. 2 emphasizes profound umami, depth and a full-bodied character. No. 1 focuses instead on the delicate sweetness of the youngest tea leaves.

What package size is available?

Hatsu-Mukashi No. 2 comes in a 20 g can.

What are the expiration period and allergen details?

The stated expiration period is three months, and no allergens are listed.