Nakamura Tokichi Bessei Hatsumukashi No. 2 Matcha 20g（別製初昔 弍號）
Bessei Hatsumukashi No. 2
Bessei Hatsumukashi reveals another expression. While No. 1 centers on the delicacy of young leaves, No. 2 pursues the strength, richness, and profound umami of slightly more mature leaves.
It is crafted from Asahi tencha grown in Shirakawa, Uji, a cultivar highly regarded at Japan’s National Tea Competition. In addition to first and second leaves, the blend centers on nutrient-rich mature third and fourth leaves. After extended low-temperature maturation, the umami and aroma are brought into harmony and the tea is carefully stone-milled.
When prepared as koicha, its substantial body and umami spread powerfully across the palate from the first sip. Bitterness and astringency are barely perceptible; instead, a clearly structured flavor remains as a long, pleasant finish.
The aroma is equally rich and deep, rising from within the umami and heightening anticipation for the bowl to come. Asahi’s characteristic layered fragrance harmonizes with the taste for a multidimensional experience.
Its color is more than simply vivid: a “Japan Green” with natural depth and delicate transience. It is an irreplaceable expression of color created by the exceptional environment of Shirakawa, Uji.
If No. 1 is matcha for enjoying delicate sweetness and harmony, No. 2 is matcha for savoring deep, abundant umami itself—a compelling bowl for anyone drawn to matcha’s strength.
Product details
| Contents | 20g tin |
|---|---|
| Best before | 3 months unopened |
| Ingredients | Green tea (Japan) |
| Nutrition facts | Per 20g: Energy 47.4kcal; Protein 5.9g; Fat 1.1g; Carbohydrate 7.9g; Salt equivalent 0g. |
| Size | Tin: 5.9 × 5.9 × 6.8 cm; box: 7.2 × 7.2 × 7.6 cm |
| Storage | Store in a cool, dry place away from heat, humidity, and strong odors. |
Origin
Shirakawa, Uji, Kyoto, Japan. Cultivar: Asahi.
Recommended preparation
Best enjoyed as koicha (thick matcha).
How to prepare koicha
- Place 4 chashaku scoops (4 g) of matcha in a tea bowl.
- Add 40 ml of water at 80°C (176°F), a little at a time in several additions.
- Using a chasen (bamboo whisk), knead until smooth. If it is too thick, add a small amount of hot water.
Preparation notes
- Add the matcha and hot water, then whisk (or knead) thoroughly with a chasen.
- Matcha can form clumps. Before adding hot water, sift the powder or gently loosen any clumps with a dry chasen.
Flavor characteristics
Like its flavor, the aroma is powerful and richly intense. Rising from beneath the umami, it hints at the depth to come and builds anticipation for the full, rewarding experience ahead.
Flavor profile
