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Kakuun 鶴雲

฿532.00 - ฿66,350.00

{ "@context": "https://schema.org/", "@type": "Product", "name": "Toyo Mukashi - Samidori Ceremonial Matcha", "image": [ "https://chaseki.com/images/toyo-mukashi-samidori-chaseki-can-40g.webp", "https://chaseki.com/images/toyo-mukashi-samidori-chaseki-powder-closeup.webp", "https://chaseki.com/images/toyo-mukashi-samidori-chaseki-usucha-bowl.webp" ], "description": "Toyo Mukashi: single-cultivar Samidori ceremonial matcha from Uji, Kyoto. Smooth, umami-rich, versatile. Shop at Chaseki, Thailand's matcha authority.", "sku": "CHS-TM-40", "brand": { "@type": "Brand", "name": "Chaseki" }, "offers": { "@type": "Offer", "url": "https://chaseki.com/products/toyo-mukashi", "priceCurrency": "THB", "price": "1645", "availability": "https://schema.org/InStock", "itemCondition": "https://schema.org/NewCondition" } }{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "Is Toyo Mukashi good for beginners?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "Can I use Toyo Mukashi for matcha lattes?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "How does Toyo Mukashi compare to Izumi No Shiro?", "acceptedAnswer": { "@type": "Answer", "text": "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 greener and more vegetal - fresh-cut grass, young pea, and a clean saline edge. Toyo Mukashi is the better match for traditional preparation. Izumi No Shiro suits those who prefer a brighter, lighter cup." } }, { "@type": "Question", "name": "What makes the Samidori cultivar special?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "What is the difference between Ceremonial, Daily, and Latte Matcha?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "Is this matcha suitable for beginners?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "How should I choose the right matcha for my use?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "How should I store matcha properly?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "Does matcha contain caffeine?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "Is Chaseki matcha sourced directly from Japan?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "Is this matcha suitable for cafes and professional use?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "What is the difference between single-cultivar and blended matcha?", "acceptedAnswer": { "@type": "Answer", "text": "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." } } ] }
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Kakuun 鶴雲At Chaseki, we understand the lengths you'll go to for the finest matcha. That's why our Heritage Grade label is reserved only for the best, most luxurious matcha products crafted with meticulous attention to detail. Here are the specific criteria that define our Heritage Grade matcha:

Tea leaves must be shaded for at least four weeks or more.
The tea plants must be shaded under a canopy, avoiding direct contact with the leaves to prevent damage and allow the plant to grow freely.
This method also facilitates hand-picking, with the harvest occurring in the spring.
The harvested leaves must be steamed and dried into Tencha leaf flakes using a specialized Tencha roasting facility.
After removing the stems and veins, the Tencha is chopped into small pieces for grinding.
The grinding process must be done using a stone mill.
An often-overlooked step is the role of the master blender. Tea leaves, as a crop, vary from year to year. Achieving a consistent flavor profile requires the expert skills of Shogyokuen’s CEO, Hiroshi Kobayashi. His unparalleled ability to appraise and blend tea leaves ensures the same exquisite taste every year. The Kobayashi family cultivates leaves on a dedicated tea field exclusively for their Heritage Grade Matcha products.

Introducing Kakuun, a heavenly matcha with delicate aromas of freshly picked parsley, buttered asparagus, spinach, and cooked peas, all harmoniously combined with the creaminess of avocados. The incredible umami flavor is complemented by notes of hazelnut and macadamia, delivering a silky finish that lingers.

Packed with high levels of L-theanine and other amino acids, Kakuun is the perfect beverage for studying, writing, or any intellectual activity. Its thick, juicy mouthfeel and long-lasting finish make it an extraordinary experience. We recommend enjoying Kakuun as Koicha—thick matcha—to appreciate its rich and complex profile fully.


CULTIVAR:

Asahi


TASTE NOTES:

Mouth Feeling: Thick
Finish: Long
Umami: High Umami Level


FLAVOR:

Vegetal: Creamy Spinach, Buttery Snow Peas, Buttered Green Asparagus
Dairy: Creamy, Avocado
Marine: Grilled Saba, Roasted Nori
Nutty: Macadamia, Hazelnuts


RECOMMENDED:

Kakuun is perfect for Koicha, Usucha, Clear, and Cold Whisk Latte.


PRODUCT INFO:

Name: Kakuun | Japanese name: 鶴雲
Net Weight: 40 grams (can)
Cultivar: Asahi
Harvest: May Region: Uji, Kyoto. Refined in Kyotanabe, Kyoto Prefecture
Vendor Info Name: Shogyokuenseicha (祥玉園製茶)
฿66,350.00
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Select Product
Kakuun 鶴雲At Chaseki, we understand the lengths you'll go to for the finest matcha. That's why our Heritage Grade label is reserved only for the best, most luxurious matcha products crafted with meticulous attention to detail. Here are the specific criteria that define our Heritage Grade matcha:

Tea leaves must be shaded for at least four weeks or more.
The tea plants must be shaded under a canopy, avoiding direct contact with the leaves to prevent damage and allow the plant to grow freely.
This method also facilitates hand-picking, with the harvest occurring in the spring.
The harvested leaves must be steamed and dried into Tencha leaf flakes using a specialized Tencha roasting facility.
After removing the stems and veins, the Tencha is chopped into small pieces for grinding.
The grinding process must be done using a stone mill.
An often-overlooked step is the role of the master blender. Tea leaves, as a crop, vary from year to year. Achieving a consistent flavor profile requires the expert skills of Shogyokuen’s CEO, Hiroshi Kobayashi. His unparalleled ability to appraise and blend tea leaves ensures the same exquisite taste every year. The Kobayashi family cultivates leaves on a dedicated tea field exclusively for their Heritage Grade Matcha products.

Introducing Kakuun, a heavenly matcha with delicate aromas of freshly picked parsley, buttered asparagus, spinach, and cooked peas, all harmoniously combined with the creaminess of avocados. The incredible umami flavor is complemented by notes of hazelnut and macadamia, delivering a silky finish that lingers.

Packed with high levels of L-theanine and other amino acids, Kakuun is the perfect beverage for studying, writing, or any intellectual activity. Its thick, juicy mouthfeel and long-lasting finish make it an extraordinary experience. We recommend enjoying Kakuun as Koicha—thick matcha—to appreciate its rich and complex profile fully.


CULTIVAR:

Asahi


TASTE NOTES:

Mouth Feeling: Thick
Finish: Long
Umami: High Umami Level


FLAVOR:

Vegetal: Creamy Spinach, Buttery Snow Peas, Buttered Green Asparagus
Dairy: Creamy, Avocado
Marine: Grilled Saba, Roasted Nori
Nutty: Macadamia, Hazelnuts


RECOMMENDED:

Kakuun is perfect for Koicha, Usucha, Clear, and Cold Whisk Latte.


PRODUCT INFO:

Name: Kakuun | Japanese name: 鶴雲
Net Weight: 40 grams (can)
Cultivar: Asahi
Harvest: May Region: Uji, Kyoto. Refined in Kyotanabe, Kyoto Prefecture
Vendor Info Name: Shogyokuenseicha (祥玉園製茶)
฿66,350.00
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Kakuun 鶴雲At Chaseki, we understand the lengths you'll go to for the finest matcha. That's why our Heritage Grade label is reserved only for the best, most luxurious matcha products crafted with meticulous attention to detail. Here are the specific criteria that define our Heritage Grade matcha:

Tea leaves must be shaded for at least four weeks or more.
The tea plants must be shaded under a canopy, avoiding direct contact with the leaves to prevent damage and allow the plant to grow freely.
This method also facilitates hand-picking, with the harvest occurring in the spring.
The harvested leaves must be steamed and dried into Tencha leaf flakes using a specialized Tencha roasting facility.
After removing the stems and veins, the Tencha is chopped into small pieces for grinding.
The grinding process must be done using a stone mill.
An often-overlooked step is the role of the master blender. Tea leaves, as a crop, vary from year to year. Achieving a consistent flavor profile requires the expert skills of Shogyokuen’s CEO, Hiroshi Kobayashi. His unparalleled ability to appraise and blend tea leaves ensures the same exquisite taste every year. The Kobayashi family cultivates leaves on a dedicated tea field exclusively for their Heritage Grade Matcha products.

Introducing Kakuun, a heavenly matcha with delicate aromas of freshly picked parsley, buttered asparagus, spinach, and cooked peas, all harmoniously combined with the creaminess of avocados. The incredible umami flavor is complemented by notes of hazelnut and macadamia, delivering a silky finish that lingers.

Packed with high levels of L-theanine and other amino acids, Kakuun is the perfect beverage for studying, writing, or any intellectual activity. Its thick, juicy mouthfeel and long-lasting finish make it an extraordinary experience. We recommend enjoying Kakuun as Koicha—thick matcha—to appreciate its rich and complex profile fully.


CULTIVAR:

Asahi


TASTE NOTES:

Mouth Feeling: Thick
Finish: Long
Umami: High Umami Level


FLAVOR:

Vegetal: Creamy Spinach, Buttery Snow Peas, Buttered Green Asparagus
Dairy: Creamy, Avocado
Marine: Grilled Saba, Roasted Nori
Nutty: Macadamia, Hazelnuts


RECOMMENDED:

Kakuun is perfect for Koicha, Usucha, Clear, and Cold Whisk Latte.


PRODUCT INFO:

Name: Kakuun | Japanese name: 鶴雲
Net Weight: 40 grams (can)
Cultivar: Asahi
Harvest: May Region: Uji, Kyoto. Refined in Kyotanabe, Kyoto Prefecture
Vendor Info Name: Shogyokuenseicha (祥玉園製茶)
฿66,350.00
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