The maker says Hatsumukashi and Atomukashi were leading tea names used by Uji tea houses in the Edo period; the first-picking reference is historical name context.
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Product photo: Kanbayashi Shunsho Honten · official store
初昔
The producer explains Hatsumukashi through an Edo-period name for matcha made from the year’s first picking, and lists this tea for koicha. This history does not disclose the current lot’s harvest.
Research estimate · 0–5 intensity
Higher means more intense, not a quality score or liking. Overall stars are separate. 0 means not perceived; a missing value means unknown.
Where is my matcha? estimates intensity from qualitative product descriptions using research-v1. These are editorial estimates, not measurements, manufacturer scores or community votes. Missing evidence stays unknown; each preparation is assessed separately.
0 absent; 1 trace/slight; 2 light; 3 moderate; 4 strong/rich; 5 exceptionally intense. Only explicit degree for that axis is scored; missing evidence is unknown.
No supported research estimates for this preparation yet.
Profiles below are attributed producer or retailer statements, separate from independent tasting and member reviews.
The maker says Hatsumukashi and Atomukashi were leading tea names used by Uji tea houses in the Edo period; the first-picking reference is historical name context.
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Retailer Sazen describes koicha with a bold, full body, fruit, dark-chocolate and creamy notes, and a lingering finish. As usucha, it reports a smooth texture that builds toward rich sweetness and strong umami; the freshly opened powder has a tropical-fruit aroma.
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The current product heading places this tea in the maker’s koicha range.
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Maker-wide blending combines regional teas for year-round consistency.
Maker-level context, not a recipe specific to this product.
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Profile, preparation and product detail
Profile, preparation and product detail