Nakamura Tokichi Bessei Hatsumukashi No. 3 Matcha 20g（別製初昔 参號）
Bessei Hatsumukashi No. 3 is the third expression in the Bessei Hatsumukashi series. While No. 1 and No. 2 explore the layered umami of Asahi grown in Shirakawa, No. 3 focuses on the vivid aroma and lingering finish of Asahi cultivated in Gokasho, central Uji.
Two Asahi teas, highly regarded at the 2025 National Tea Competition, are carefully blended, matured, and slowly stone-milled. Rather than emphasizing sheer volume of umami, this matcha is crafted to bring forward the depth of its aroma and the beauty of its finish.
On the palate, moderately full umami spreads first, followed by a delicate bitterness that gives the flavor definition. This progression resolves into a clean, swift finish and leaves a vivid impression.
Asahi’s strong, rich fragrance becomes deeper through maturation, with layered covered-tea aroma and umami aroma. Its complex dimensionality reflects the terroir of Gokasho in Uji.
Prepared as koicha, it reveals a lustrous, vivid green. The color changes with the angle of the light and, together with the taste and aroma, forms an essential part of this matcha’s appeal.
No. 3 is a bowl of matcha for those who wish to experience the essence of matcha’s aroma and lingering finish.
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
The first impression is a vivid sweetness wrapped in aroma. An elegant, transparent palate fills the mouth, then a gentle sweetness gives way to a quiet but definite richness. The finish is light and smooth, slipping away cleanly.
A poised, refreshing aroma rises from the bowl—like the distinctive fragrance of Ujihikari held directly from the tea garden. It is an unforgettable scent.
True to the name Ujihikari, the color is a bright, vivid green that seems to hold light. In the tea bowl, its hue shifts with the light like the very glow of Uji.
Flavor profile
