Nakamura Tokichi Honten Matcha Uji-no-Mukashi Koicha Grade
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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.
Bright green matcha for koicha with balanced bitterness and sweetness
Matcha Uji-no-Mukashi is a 30g canned matcha from Nakamura Tokichi Honten in Uji, Kyoto, made for whisking as koicha, the thick preparation that uses more powder and less water than everyday usucha. The powder shows a bright, vivid green, and the taste is described as elegant, with no sharp edges, holding a pleasant bitterness and a sweetness that sit together rather than competing.
What makes Uji-no-Mukashi a koicha matcha
Koicha asks more of a powder than a light bowl does. At a thicker ratio, any harshness gets amplified, so a matcha meant for it needs balance at full strength. Uji-no-Mukashi is recommended for exactly that use, and its profile is built around smooth texture and a rounded balance of bitterness and sweetness rather than a single dominant note. Umami is listed among its characteristics. If koicha is new to you, the same powder still works whisked thinner, though the koicha recommendation is what this tin is chosen for.
How the flavor reads in the bowl
Expect a taste with edges taken off: bitterness present but pleasant, sweetness alongside it, and a smooth body carrying both. Nakamura Tokichi Honten places it as a singular-grade matcha. The color is a useful first check, since a bright green powder is what this one is described as having. Prepared traditionally, it is whisked with a bamboo chasen, which is the method shown for the tea.
Can size, freshness window, and allergens
The practical details matter for a matcha that keeps only briefly once dated, so plan your buying around the numbers rather than stocking up.
- 30g can, a size that covers roughly a few weeks of regular bowls depending on how much you scoop per serving
- 3-month expiration date, so buy what you will drink in that window instead of holding a reserve
- No allergens listed for the product
- Recommended use is koicha, thick tea
Who this tin suits
Choose Uji-no-Mukashi if you want a matcha aimed at thick tea and prefer a balanced cup over a sharply bitter or aggressively sweet one, and if you already have a chasen and bowl or plan to get them. The short freshness window and the 30g format make it a better fit for someone drinking matcha steadily than for occasional use. Anyone shopping mainly for lattes or baking should weigh whether a koicha-recommended powder is the right match for those uses.
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
Matcha Uji-no-Mukashi is a matcha from Nakamura Tokichi Honten, sold in a 30g can. It has a bright green color and an elegant taste with no sharp edges, harmonizing a pleasant bitterness and sweetness.
Yes. Uji-no-Mukashi is recommended for koicha, the thick preparation of matcha. Its balance of bitterness and sweetness is described as elegant and free of sharp edges.
The can contains 30g of matcha powder.
The taste is elegant with no sharp edges, harmonizing a pleasant bitterness and sweetness. The powder has a bright green color and a smooth texture.
No allergens are listed for this product.
The stated expiration date is 3 months.
It comes from Nakamura Tokichi Honten, a tea house based in Uji, Kyoto, Japan.
It is described as a singular-grade matcha from Nakamura Tokichi Honten.