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Toyo Mukashi is a single-cultivar Samidori matcha from Uji, Kyoto. Crafted by Shogyokuen, a family-run tea factory established in 1827, it delivers the refined umami, smooth texture, and balanced sweetness Samidori is known for. Chaseki holds exclusive Thailand distribution rights for Shogyokuen, making Toyo Mukashi one of the few authentically sourced ceremonial matchas you can buy locally.

About Toyo Mukashi

Toyo Mukashi is part of our Ceremonial Matcha collection and sits at the approachable end of the range. It's made exclusively from Samidori cultivar tencha, scissor-cut and harvested in May, then refined in Kyotanabe, Kyoto.

Samidori is known for its refined umami structure, smooth texture, and natural sweetness - qualities that make it well suited for both traditional preparation and versatile everyday use. Unlike blended matchas that combine multiple cultivars to balance out weaknesses, Toyo Mukashi shows a single cultivar's character honestly.

The result is a matcha that performs consistently across usucha, clear-style preparations, and cold whisk. For anyone stepping into ceremonial matcha for the first time, or anyone who appreciates clarity in the cup, Toyo Mukashi is a trusted starting point.

Taste Profile

Toyo Mukashi opens with a medium body and a medium, clean finish. Pronounced umami carries a subtle natural sweetness, framed by a touch of astringency that never pushes forward. Green, savory notes of creamed spinach and buttered green asparagus define the vegetal character, supported by a soft mineral undertone. Gentle nutty tones of macadamia drift across the mid-palate. A creamy juiciness settles along the sides of the tongue before the tea closes with a clean, harmonious finish.

How to Prepare Toyo Mukashi

• Usucha
• Clear-style preparations
• Cold whisk matcha

Toyo Mukashi is well suited for mindful home preparation and for cafés seeking a versatile matcha that performs consistently across preparation styles. Its forgiving nature makes it a reliable choice whether you're whisking your first bowl or serving dozens a day. It also works beautifully iced, where its clarity and umami hold up without dilution. For koicha, we recommend stepping up to Chiyo Mukashi or Shogyoku for a denser, more concentrated expression.

How Toyo Mukashi Compares

If you want a similarly approachable single-cultivar ceremonial matcha but prefer a greener, more vegetal profile, Izumi No Shiro (Okumidori cultivar) is the natural alternative - fresh-cut grass, young pea, a clean saline edge, and a brighter, lighter character. If you prefer a blend that softens the vegetal notes and layers in cooked-pea richness, Hatsu Mukashi is the move. And if you're ready to step up in depth and concentration for koicha preparation, Chiyo Mukashi (Samidori + Uji Hikari blend) sits one tier above. Toyo Mukashi holds the middle ground: honest, versatile, and consistent.

Origin & Sourcing

Toyo Mukashi is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The Samidori tencha originates from Uji, Kyoto - the region widely recognized as the historical heart of Japanese matcha - and is refined in Kyotanabe, Kyoto, where generations of Shogyokuen's blending and production expertise shape the final cup.

Chaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range. This direct relationship is rare in the Thai market, where most suppliers work through second or third-tier importers. It lets us carry rare cultivars, transparent harvest information, and consistent quality year after year.

Every can and pouch of Toyo Mukashi sold in Thailand traces back to this single source. No blending from unknown origins, no relabeling, no shortcuts.

Trusted by Thailand's Matcha Community

Toyo Mukashi is poured daily in over 350 cafés, restaurants, and teahouses across Thailand - from independent matcha bars in Chiangmai to Bangkok's specialty coffee scene. Chaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Samidori remains one of our most reordered cultivars by professional buyers.

Sizes & Packaging

Toyo Mukashi is available in multiple formats for both home and professional use:

• 40 g and 100 g cans for home preparation
• 100 g, 250 g, 500 g, and 1,000 g pouches for cafés and professional kitchens

Starting at THB 1,645 for the 40 g can. Wholesale pricing available for verified B2B accounts. All packaging is airtight and food-grade, designed to protect aroma, color, and freshness from opening to last whisk.

How to Store Matcha

Store Toyo Mukashi in the fridge or freezer, sealed in its original packaging or an airtight container. Keep away from strong-smelling foods - matcha absorbs odors quickly. Return to room temperature before opening to avoid condensation. See FAQ 4 below for full storage guidance.

Learn More

New to matcha preparation, or ready to refine your technique? Explore our educational library and video tutorials to deepen your matcha experience.

Frequently Asked Questions

Is Toyo Mukashi good for beginners?

Yes. Toyo Mukashi is one of the most forgiving ceremonial matchas in our range. Samidori's balanced structure means small variations in water temperature, whisking technique, or dosage don't wreck the result. It's a reliable first bowl and a long-term daily driver.

Can I use Toyo Mukashi for matcha lattes?

Yes. Toyo Mukashi holds its umami and color well in milk-based preparations and works particularly well iced. That said, if lattes are your main use case, our Latte Matcha range is engineered specifically for that purpose and offers better value per gram.

How does Toyo Mukashi compare to Izumi No Shiro?

Both are single-cultivar ceremonial matchas from Shogyokuen. Toyo Mukashi uses Samidori, which gives it a smoother mouthfeel and richer umami. Izumi No Shiro uses Okumidori, which is thinner, brighter, and more floral. Toyo Mukashi is the better match for traditional preparation. Izumi No Shiro shines in clear-style and iced.

What makes the Samidori cultivar special?

Samidori is one of Japan's most respected matcha cultivars, prized for its refined umami, smooth texture, and natural sweetness. It's often used in blended matchas as a balancing base, but in single-cultivar form like Toyo Mukashi, its character comes through clean and honest - no hiding, no masking.

What is the difference between Ceremonial, Daily, and Latte Matcha?

At Chaseki, matcha is categorized by intended use rather than by a single quality label. Ceremonial Matcha is crafted for traditional preparation such as usucha and koicha, offering depth, balance, and refined structure. Daily Matcha is designed for regular enjoyment, combining good umami with freshness and versatility across preparation styles. Latte Matcha is selected for milk-based and cold preparations, where clarity, smoothness, and consistency are key.

Is this matcha suitable for beginners?

Yes. All Chaseki matcha is suitable for beginners, though different styles suit different preferences. Daily Matcha and Latte Matcha are especially approachable due to their balance and ease of preparation, while Ceremonial Matcha offers a deeper experience for those interested in traditional preparation.

How should I choose the right matcha for my use?

If you enjoy traditional preparation with water, start with Ceremonial or Daily Matcha. If you plan to prepare matcha lattes, cold whisk matcha, or mixed drinks, Latte Matcha or Daily Matcha is the best choice. Each product page includes preparation recommendations to help you choose confidently.

How should I store matcha properly?

Matcha should be stored in the fridge or freezer to protect it from light, heat, and oxygen, all of which affect color, flavor, and freshness. Proper cold storage helps extend the shelf life of matcha significantly. When stored in the fridge, matcha stays fresh for up to four months after opening. In the freezer, it can maintain quality for over one year if kept unopened or well sealed.

It is essential to store matcha in an airtight container, as matcha easily absorbs surrounding odors. If placed in a fridge or freezer without proper protection, especially near strong-smelling foods such as cheese or fermented products, the matcha will absorb these odors and be permanently affected. For best results, always reseal tightly and allow matcha to return to room temperature before opening to avoid condensation.

Does matcha contain caffeine?

Yes. Matcha naturally contains caffeine as well as L-theanine, which contributes to a calmer, more sustained energy compared to coffee. The exact caffeine level depends on the cultivar, harvest, and preparation style.

Is Chaseki matcha sourced directly from Japan?

Yes. All Chaseki matcha is sourced from established tea producers in Japan, working with small and medium-sized tea farms and factories. We focus on transparency, cultivar information, and long-term relationships with our partners.

Is this matcha suitable for cafes and professional use?

Yes. Many Chaseki matcha products are available in larger formats and are used by cafes, restaurants, and professional kitchens. Daily and Latte Matcha are especially suited for consistent performance in high-volume environments.

What is the difference between single-cultivar and blended matcha?

Single-cultivar matcha is made from one tea cultivar and highlights its specific characteristics. Blended matcha combines multiple cultivars to achieve balance, consistency, or a specific flavor profile. Both styles are used intentionally, depending on the desired result.

Related Products

• Izumi No Shiro - for a brighter, more floral single-cultivar ceremonial matcha
• Hatsu Mukashi - a Samidori + Saemidori blend with cooked-pea richness and a fuller body
• Chiyo Mukashi - a step up in depth and concentration, purpose-built for koicha
• How to Prepare Usucha - our full guide to making a consistent bowl at home

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