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Picture of New Year's Matcha 2023 (U-no-mukashi) - 20g Picture of New Year's Matcha 2023 (U-no-mukashi) - 20g Picture of New Year's Matcha 2023 (U-no-mukashi) - 20g Picture of New Year's Matcha 2023 (U-no-mukashi) - 20g Picture of New Year's Matcha 2023 (U-no-mukashi) - 20g
Rich & Invigorating

New Year's Matcha 2023 (U-no-mukashi) - 20g

(16)
107 SR
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A special release matcha with a round, rich taste and a vivid fragrance.

Fresh green teaConsume quickly
The best before date is 180 days from when the tea is packaged in Japan.
Serving sizeUsucha: 2 g (1 tsp.)
Koicha: 4 g (2 tsp.)
Size 2.1" × 2.1" × 2"
Net weight0.7 oz (20 g)

Note: Available early December to mid-January, while supplies last.

Our New Year’s Matcha release for 2023, U-no-mukashi, has equally splendid umami and sweetness. It has practically no astringency, and we find it approachable and easy-to-drink. At the same time, its fragrance is cheerful and energizing. In all, this is a matcha that will warm your spirits thoroughly from within on even the gloomiest winter day.

Each year, this release is blended to have a round character that is comforting and invigorating at the holidays and at New Year’s—and this year exhibits those characteristics beautifully as well.

We recommend preparing this matcha straight with water as koicha or usucha, to experience its deep fragrance, pure umami, and full-bodied aftertaste. For matcha fans, try preparing it with a little less water than you typically use. A more-concentrated recipe will highlight its viscous, round character nicely.

New Year’s is the most important holiday in Japan, and drinking matcha is a part of the celebrations. Traditionally, this New Year’s Matcha is used in the first tea ceremony of the year (hatsugama). More casually, families will sit down at home with a bowl of matcha during their holiday together, enjoying the warmth of each other’s company. Beyond these traditions, this is an accessible matcha for personal enjoyment, and it makes for a thoughtful gift.

In celebration of 2023, the Year of the Rabbit, this special label depicts an energetic rabbit in a field, perking its ears up at something interesting. We hope this cute design will add to the delight of your New Year’s and winter festivities.

* The meaning of the name U-no-mukashi: U means “rabbit” in Japanese (“U” is pronounced like the “u” in “flute”).

Ways to Prepare

The standard matcha whisking method, made to be a normal, liquid consistency. We recommend drinking usucha at teatime for an energetic boost. It goes well with chocolate, cakes, and other confections, Western or Japanese.

1. Sift matcha
2 g (0.07 oz)
1.5 heaping tea ladles or 1 level teaspoon.
Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle
Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle
Usucha (Thin Matcha)
Thin Matcha
1. Sift matcha
2 g (0.07 oz)
1.5 heaping tea ladles or 1 level teaspoon.
2. Add hot water
60 mL (2 oz) 80°C (176°F)
Pour boiling water into a teacup to cool it to 80C°, then pour into tea bowl.
Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha
Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha
Usucha (Thin Matcha)
Thin Matcha
2. Add hot water
60 mL (2 oz) 80°C (176°F)
Pour boiling water into a teacup to cool it to 80C°, then pour into tea bowl.
3. Whisk
15 seconds
Whisk vigorously 15 seconds, making an "M" shape.
Whisking vibrant green matcha tea in ceramic tea bowl using Chasen bamboo whisk with zigzag
Whisking vibrant green matcha tea in ceramic tea bowl using Chasen bamboo whisk with zigzag
Usucha (Thin Matcha)
Thin Matcha
3. Whisk
15 seconds
Whisk vigorously 15 seconds, making an "M" shape.

Matcha made into a powerfully rich, thick paste using less water and more matcha powder per serving. Taking the time to sift the matcha powder produces thick and creamy koicha. Discover the amazing bounty of nature and the strength of the tea leaves.

1. Sift matcha
4 g (0.14 oz)
3 heaping tea ladles or 2 level teaspoons of matcha into a mug or bowl.
Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle
Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle
Koicha (Thick Matcha)
Thick Matcha
1. Sift matcha
4 g (0.14 oz)
3 heaping tea ladles or 2 level teaspoons of matcha into a mug or bowl.
2. Add hot water
30 mL (1 oz) 80°C (176°F)
Cool boiling water to 80C° in teacup, then pour into bowl, just covering matcha powder.
Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha
Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha
Koicha (Thick Matcha)
Thick Matcha
2. Add hot water
30 mL (1 oz) 80°C (176°F)
Cool boiling water to 80C° in teacup, then pour into bowl, just covering matcha powder.
3. Whisk
15 seconds
Mix slowly for 15 seconds moving back and forth.
Whisking dark green thick matcha in tea bowl using Chasen bamboo whisk and overlaid directions arrows along sides of bowl
Whisking dark green thick matcha in tea bowl using Chasen bamboo whisk and overlaid directions arrows along sides of bowl
Koicha (Thick Matcha)
Thick Matcha
3. Whisk
15 seconds
Mix slowly for 15 seconds moving back and forth.
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