{"title":"Ceremonial Matcha","description":"\u003cp data-start=\"1331\" data-end=\"1591\"\u003eCeremonial Matcha focuses on traditional matcha preparation, including both usucha and koicha. These matchas offer depth, structure, and a clear expression of the tea when prepared with water.\u003c\/p\u003e","products":[{"product_id":"ima-mukashi","title":"Ima Mukashi - Yabukita Ceremonial Matcha from Uji, Kyoto","description":"\u003cstrong\u003eIma Mukashi - Yabukita Ceremonial Matcha from Uji, Kyoto\u003c\/strong\u003e\n\u003cp\u003eIma Mukashi is a single-cultivar Yabukita ceremonial matcha from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. It sits at the entry point of the Chaseki ceremonial range: clean, fresh, naturally sweet, and priced to make quality matcha accessible. It is the most approachable starting point for anyone new to ceremonial matcha, and a reliable everyday option for cafés that want a lighter, cleaner matcha presence in their drinks and recipes.\u003c\/p\u003e\n\u003ch2\u003eAbout Ima Mukashi\u003c\/h2\u003e\n\u003cp\u003eIma Mukashi is part of our Ceremonial Matcha collection and is made exclusively from Yabukita cultivar tencha, sourced from Uji, Kyoto. Yabukita is Japan's most widely cultivated tea variety - reliable, honest, and clean in character. It produces a matcha that is bright, fresh, and easy to work with across latte and bakery applications.\u003c\/p\u003e\n\u003cp\u003eAt the entry point of Shogyokuen's ceremonial range, Ima Mukashi delivers a step up from culinary grade in refinement and freshness, while remaining accessible in price and forgiving in use. For home drinkers exploring ceremonial matcha for the first time, or for cafés seeking a clean ceremonial option at a lower cost per gram, it fills that role well.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Light to medium, clean\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium, refreshing\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate\n\u003cstrong\u003eBitterness:\u003c\/strong\u003e Slight, balanced by natural sweetness\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eIma Mukashi opens with a refreshing, light character and a clean medium finish. Fresh-cut grass defines the entry note - bright and direct - followed quickly by the gentle vegetal sweetness of young green pea. A slight natural bitterness sits across the mid-palate, never sharp, and resolves cleanly into a pleasant sweetness on the finish. The overall impression is honest and uncluttered - a matcha that shows its cultivar clearly without pretension.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Ima Mukashi\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003cli\u003eBakery and baked goods\u003c\/li\u003e\n\u003cli\u003eEveryday home preparation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIma Mukashi performs well in milk-based preparations where its clean, fresh character adds a bright matcha presence without heaviness. In lattes, it delivers a clear green flavor and color. In bakery, its mild bitterness and natural sweetness complement rather than dominate. For those who want to explore drinking matcha straight, Ima Mukashi is a gentle introduction - though for a more expressive usucha experience, \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e or \u003ca href=\"\/products\/izumi-no-shiro\"\u003eIzumi No Shiro\u003c\/a\u003e will go further.\u003c\/p\u003e\n\u003ch2\u003eHow Ima Mukashi Compares\u003c\/h2\u003e\n\u003cp\u003eIma Mukashi sits at the entry point of the Shogyokuen ceremonial range. One step up, \u003ca href=\"\/products\/izumi-no-shiro\"\u003eIzumi No Shiro\u003c\/a\u003e (Okumidori) brings more vegetal depth, a clean saline edge, and a fuller structure. \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e (Samidori) adds pronounced umami and a smoother, richer mouthfeel. For those who want to stay in the latte and bakery space but upgrade smokiness and body, \u003ca href=\"\/products\/seifu\"\u003eSeifu\u003c\/a\u003e (Kanaya Midori, culinary) is the more powerful option. Ima Mukashi is the honest, accessible starting point in the range.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eIma Mukashi is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The Yabukita tencha originates from Uji, Kyoto - the historical heart of Japanese matcha - and is refined in Kyotanabe, Kyoto, where generations of blending and production expertise shape every batch.\u003c\/p\u003e\n\u003cp\u003eChaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range. This direct relationship means transparent cultivar information, consistent harvest quality, and no intermediaries between the source and your cup. Every can and pouch of Ima Mukashi sold in Thailand traces back to a single, verified producer.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eIma Mukashi is used daily across cafés, bakeries, and teahouses throughout Thailand. Chaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Its accessible price point makes it one of our most reordered entry-level ceremonial matchas across our B2B client base.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eIma Mukashi is available in multiple formats:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e40g can for home preparation\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 605 for the 40g can. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Ima Mukashi in the fridge or freezer, sealed in its original packaging or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening to avoid condensation. See FAQ 4 below for full storage guidance.\u003c\/p\u003e\n\u003ch2\u003eLearn More\u003c\/h2\u003e\n\u003cp\u003eNew to matcha or exploring the ceremonial range for the first time? Visit our \u003ca href=\"\/pages\/learn\"\u003eeducational library and video tutorials\u003c\/a\u003e to build your matcha knowledge.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eIs Ima Mukashi good for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. Ima Mukashi is one of the most accessible ceremonial matchas in the Chaseki range. Its fresh, clean profile and natural sweetness make it approachable for first-time matcha drinkers, and its price point makes it easy to explore without commitment. For those ready to step deeper into ceremonial matcha, \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e or \u003ca href=\"\/products\/izumi-no-shiro\"\u003eIzumi No Shiro\u003c\/a\u003e are natural next steps.\u003c\/p\u003e\n\u003ch4\u003eWhat makes Yabukita suitable for this matcha?\u003c\/h4\u003e\n\u003cp\u003eYabukita is Japan's most widely cultivated tea variety, valued for its reliable freshness, bright green character, and clean structure. In Ima Mukashi, it delivers a straightforward, honest profile - fresh-cut grass, young pea, and a natural sweetness - without the heavier umami complexity of premium cultivars. That simplicity is an asset in lattes and bakery where a clean, bright matcha character is preferred.\u003c\/p\u003e\n\u003ch4\u003eHow does Ima Mukashi compare to Seifu?\u003c\/h4\u003e\n\u003cp\u003eBoth are suited for lattes and bakery, but they are different grades and characters. \u003ca href=\"\/products\/seifu\"\u003eSeifu\u003c\/a\u003e is a culinary grade Kanaya Midori matcha with bold smokiness and a distinct bitter edge. Ima Mukashi is a ceremonial grade Yabukita matcha with a fresher, cleaner, and more refined character. Ima Mukashi is the better choice when you want a lighter, more delicate matcha presence in your drinks or recipes.\u003c\/p\u003e\n\u003ch4\u003eCan I use Ima Mukashi for usucha?\u003c\/h4\u003e\n\u003cp\u003eIma Mukashi can be used for usucha. Its Yabukita character - fresh, slightly bitter, naturally sweet - produces a clean bowl. For a deeper, more umami-forward usucha experience, \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e or \u003ca href=\"\/products\/izumi-no-shiro\"\u003eIzumi No Shiro\u003c\/a\u003e are stronger choices.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eAt 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. Latte Matcha is selected for milk-based and cold preparations, where clarity, smoothness, and consistency are key.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. All Chaseki matcha is suitable for beginners, though different styles suit different preferences. Daily Matcha and Latte Matcha are especially approachable, while Ceremonial Matcha offers a deeper experience for those interested in traditional preparation.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eIf 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.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eMatcha should be stored in the fridge or freezer to protect it from light, heat, and oxygen. Proper cold storage helps extend shelf life significantly. 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. Always store in an airtight container and allow matcha to return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes and professional use?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-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.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/izumi-no-shiro\"\u003eIzumi No Shiro\u003c\/a\u003e - one step up: Okumidori ceremonial matcha with more vegetal depth and structure\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e - Samidori ceremonial matcha with pronounced umami and a smoother mouthfeel\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/seifu\"\u003eSeifu\u003c\/a\u003e - culinary grade Kanaya Midori for high-volume café and bakery use\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Matcha at Home\u003c\/a\u003e - our full beginner's guide\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shogyokuen","offers":[{"title":"40g","offer_id":47868855025821,"sku":"SHO-MAT-IMA-40S","price":605.0,"currency_code":"THB","in_stock":false},{"title":"100g","offer_id":47868855058589,"sku":"SHO-MAT-IMA-100P","price":1321.0,"currency_code":"THB","in_stock":true},{"title":"250g","offer_id":47868855091357,"sku":"SHO-MAT-IMA-250P","price":2936.0,"currency_code":"THB","in_stock":true},{"title":"500g","offer_id":47868855124125,"sku":"SHO-MAT-IMA-500P","price":5220.0,"currency_code":"THB","in_stock":true},{"title":"1000g","offer_id":47868855156893,"sku":"SHO-MAT-IMA-1000S","price":9280.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/ima-mukashi-40g.jpg?v=1777112981"},{"product_id":"izumi-no-shiro","title":"Izumi No Shiro - Okumidori Ceremonial Matcha from Uji, Kyoto","description":"\u003cstrong\u003eIzumi No Shiro - Okumidori Ceremonial Matcha from Uji, Kyoto\u003c\/strong\u003e\n\u003cp\u003eIzumi No Shiro is a single-cultivar Okumidori ceremonial matcha from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. Clean, bright, and distinctly green in character, it carries the honest expression of the Okumidori cultivar without interference - fresh-cut grass, young pea, a subtle saltiness, and a slight astringency that resolves into natural sweetness. It is a matcha for those who prefer precision over richness, and clarity over depth.\u003c\/p\u003e\n\u003ch2\u003eAbout Izumi No Shiro\u003c\/h2\u003e\n\u003cp\u003eIzumi No Shiro is part of our Ceremonial Matcha collection and is made exclusively from Okumidori cultivar tencha, sourced from Uji, Kyoto. Okumidori is prized for its deep green color, clean vegetal structure, and lighter mouthfeel - a cultivar that expresses the fresh, grassy side of Japanese matcha rather than its heavier, umami-forward qualities.\u003c\/p\u003e\n\u003cp\u003eAs a single-cultivar matcha, Izumi No Shiro shows Okumidori's character honestly. There is no blending to soften edges or deepen sweetness. What you get is the cultivar as it is - clean, structured, and refreshing. It is particularly well suited to clear-style preparations, usucha, and iced matcha where that clarity is an asset.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Light to medium, clean\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium, bright\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate\n\u003cstrong\u003eAstringency:\u003c\/strong\u003e Slight, resolves into sweetness\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eIzumi No Shiro opens with a light to medium body and a clean, bright finish. Fresh-cut grass defines the entry note clearly, accompanied by the gentle sweetness of young green pea. A subtle saltiness runs through the mid-palate - a quality characteristic of Okumidori - giving the matcha a clean, almost marine edge without heaviness. Slight astringency is present on entry and resolves quickly into a mild natural sweetness. The finish is bright, clean, and refreshing, with no lingering bitterness.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Izumi No Shiro\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003cli\u003eIced matcha and cold whisk\u003c\/li\u003e\n\u003cli\u003eLatte (suited for lighter latte profiles)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIzumi No Shiro shines in preparations where its clean, bright character is front and center. In usucha, its Okumidori clarity comes through without distraction. Iced and clear-style, the fresh-cut grass and saline notes are especially vivid and refreshing. For cafés building a specialty matcha menu that highlights single-cultivar character, Izumi No Shiro pairs well alongside a richer, umami-forward option like \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e to cover the full range of customer preferences.\u003c\/p\u003e\n\u003ch2\u003eHow Izumi No Shiro Compares\u003c\/h2\u003e\n\u003cp\u003eIf you prefer a richer, more umami-forward ceremonial matcha with a smoother mouthfeel, \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e (Samidori) is the natural comparison - deeper, savory, and more layered. If you want a fresher, simpler entry point, \u003ca href=\"\/products\/ima-mukashi\"\u003eIma Mukashi\u003c\/a\u003e (Yabukita) sits one step below in price and complexity. For a step up in cultivar depth and concentration, \u003ca href=\"\/products\/hatsu-mukashi\"\u003eHatsu Mukashi\u003c\/a\u003e or \u003ca href=\"\/products\/chiyo-mukashi\"\u003eChiyo Mukashi\u003c\/a\u003e take the ceremonial range further. Izumi No Shiro holds its own lane: the cleanest, most precise single-cultivar expression in the Shogyokuen mid-range.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eIzumi No Shiro is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The Okumidori tencha originates from Uji, Kyoto, and is refined in Kyotanabe, Kyoto, where generations of blending and production expertise shape every batch.\u003c\/p\u003e\n\u003cp\u003eChaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range - a direct relationship that ensures transparent cultivar information, consistent harvest quality, and no intermediaries between the source and your cup. Every can and pouch of Izumi No Shiro sold in Thailand traces back to a single, verified producer.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eIzumi No Shiro is served daily across cafés, teahouses, and specialty matcha bars throughout Thailand. Chaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Its single-cultivar clarity makes it a consistent recommendation for customers who ask for something clean and precise.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eIzumi No Shiro is available in multiple formats:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e40g can for home preparation\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 1,070 for the 40g can. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Izumi No Shiro in the fridge or freezer, sealed in its original packaging or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening to avoid condensation. See FAQ 4 below for full storage guidance.\u003c\/p\u003e\n\u003ch2\u003eLearn More\u003c\/h2\u003e\n\u003cp\u003eCurious about single-cultivar matcha or how to prepare a clean usucha? Visit our \u003ca href=\"\/pages\/learn\"\u003eeducational library and video tutorials\u003c\/a\u003e to deepen your matcha knowledge.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat makes Izumi No Shiro different from Toyo Mukashi?\u003c\/h4\u003e\n\u003cp\u003eBoth are single-cultivar ceremonial matchas from Shogyokuen, but they express very different characters. Izumi No Shiro uses Okumidori - greener, more vegetal, with a clean saline edge. \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e uses Samidori - smoother, richer, and more umami-forward. Izumi No Shiro suits those who prefer a bright, clean profile. Toyo Mukashi suits those who want a deeper, more savory cup.\u003c\/p\u003e\n\u003ch4\u003eIs Izumi No Shiro good for iced matcha?\u003c\/h4\u003e\n\u003cp\u003eYes. Its clean, bright vegetal character and saline edge stay vivid and refreshing when cold, making it an excellent choice for clear-style iced matcha and cold whisk preparations. The lighter body also works well over ice without dilution issues.\u003c\/p\u003e\n\u003ch4\u003eWhat is the Okumidori cultivar?\u003c\/h4\u003e\n\u003cp\u003eOkumidori is a Japanese tea cultivar prized for its deep green color, clean vegetal character, and structural clarity. In matcha form, it typically shows notes of fresh-cut grass, edamame-like sweetness, and a distinctive mineral quality - one of the more precise and distinctive single-cultivar options in the ceremonial range.\u003c\/p\u003e\n\u003ch4\u003eCan I use Izumi No Shiro for lattes?\u003c\/h4\u003e\n\u003cp\u003eYes. It works in lattes and holds its fresh-cut grass and vegetal character in milk. However, its lighter body means it is better suited to clear-style, usucha, and iced preparations where its clean profile shines. For high-volume latte use, our \u003ca href=\"\/collections\/latte-matcha\"\u003eLatte Matcha range\u003c\/a\u003e or \u003ca href=\"\/products\/seifu\"\u003eSeifu\u003c\/a\u003e will perform more consistently and offer better value per gram.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eAt 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. Latte Matcha is selected for milk-based and cold preparations, where clarity, smoothness, and consistency are key.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. All Chaseki matcha is suitable for beginners. Daily Matcha and Latte Matcha are especially approachable, while Ceremonial Matcha offers a deeper experience for those interested in traditional preparation.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eIf 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.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eMatcha should be stored in the fridge or freezer to protect it from light, heat, and oxygen. 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. Always store in an airtight container and return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Matcha naturally contains caffeine as well as L-theanine, which contributes to a calmer, more sustained energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. All Chaseki matcha is sourced from established tea producers in Japan, working with small and medium-sized tea farms and factories.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes and professional use?\u003c\/h4\u003e\n\u003cp\u003eYes. Many Chaseki matcha products are available in larger formats and are used by cafes, restaurants, and professional kitchens.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar matcha highlights one cultivar's specific characteristics. Blended matcha combines multiple cultivars to achieve balance, consistency, or a specific flavor profile. Both styles are used intentionally.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e - richer, more umami-forward Samidori single-cultivar ceremonial matcha\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/ima-mukashi\"\u003eIma Mukashi\u003c\/a\u003e - entry-level Yabukita ceremonial matcha for a fresher, simpler profile\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/hatsu-mukashi\"\u003eHatsu Mukashi\u003c\/a\u003e - a Samidori + Saemidori blend with more body and depth\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e - our guide to making a clean bowl at home\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shogyokuen","offers":[{"title":"40g","offer_id":47868855353501,"sku":"SHO-MAT-INS-40S","price":1070.0,"currency_code":"THB","in_stock":true},{"title":"100g","offer_id":47868855386269,"sku":"SHO-MAT-INS-100P","price":1945.0,"currency_code":"THB","in_stock":true},{"title":"250g","offer_id":47868855419037,"sku":"SHO-MAT-INS-250P","price":4321.0,"currency_code":"THB","in_stock":true},{"title":"500g","offer_id":47868855451805,"sku":"SHO-MAT-INS-500P","price":7681.0,"currency_code":"THB","in_stock":true},{"title":"1000g","offer_id":47868855484573,"sku":"SHO-MAT-INS-1000S","price":13655.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/izumi-no-shiro-40g.jpg?v=1777112990"},{"product_id":"iwai-no-shiro","title":"Iwai No Shiro - Yabukita Okumidori Ceremonial Matcha from Uji, Kyoto","description":"\u003cstrong\u003eIwai No Shiro - Yabukita Okumidori Ceremonial Matcha from Uji, Kyoto\u003c\/strong\u003e\n\u003cp\u003eIwai No Shiro is a ceremonial matcha blend from Uji, Kyoto, crafted by Shogyokuen - a family-run tea factory established in 1827. Combining Yabukita and Okumidori cultivars, it sits one step above Izumi No Shiro in the Shogyokuen range - a matcha that is clean and fresh at the entry, then rounds into a gentle creaminess and natural sweetness on the finish. It is a well-balanced ceremonial option for home preparation, usucha, and iced preparations.\u003c\/p\u003e\n\u003ch2\u003eAbout Iwai No Shiro\u003c\/h2\u003e\n\u003cp\u003eIwai No Shiro is part of our Ceremonial Matcha collection and is produced from a blend of two cultivars: Yabukita and Okumidori. Each brings a distinct quality to the cup. Yabukita contributes freshness, bright green character, and structural clarity. Okumidori adds clean vegetal depth, a gentle creaminess, and a slightly fuller mouthfeel.\u003c\/p\u003e\n\u003cp\u003eThe result is a matcha that is more rounded than a single-cultivar Okumidori and more interesting than a straight Yabukita - a blend designed to sit comfortably across multiple preparation styles without demanding specific technique or equipment. Its slight astringency resolves cleanly into sweetness, making it forgiving and consistent in the bowl.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Light to medium, creamy\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium, clean\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate\n\u003cstrong\u003eAstringency:\u003c\/strong\u003e Slight, resolves into sweetness\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eIwai No Shiro opens with a light to medium body and a clean, medium finish. Fresh-cut grass leads the entry note, bright and immediate, followed by the gentle sweetness of young green pea. A light creaminess develops across the mid-palate, smoothing the slight astringency and carrying it into a clean, naturally sweet finish. The overall profile is uncluttered - fresh, a little creamy, and gently sweet without bitterness.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Iwai No Shiro\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eLatte (hot and iced)\u003c\/li\u003e\n\u003cli\u003eIced matcha and clear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIwai No Shiro's clean, creamy profile works well across both traditional and café-style preparations. In usucha, it produces a smooth, approachable bowl. Iced, its freshness and light creaminess stay vivid and bright. In lattes, it contributes a clean matcha character without dominating the drink. For those ready to step deeper into the ceremonial range with more umami and body, \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e is the natural next step.\u003c\/p\u003e\n\u003ch2\u003eHow Iwai No Shiro Compares\u003c\/h2\u003e\n\u003cp\u003eCompared to \u003ca href=\"\/products\/izumi-no-shiro\"\u003eIzumi No Shiro\u003c\/a\u003e (single-cultivar Okumidori), Iwai No Shiro is rounder and slightly fuller - the Yabukita softens Okumidori's mineral edge and adds creaminess. Compared to \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e (Samidori), it is lighter and more delicate - less umami, more freshness. It sits cleanly between the two: a ceremonial blend for those who want more than clean grass but aren't yet drawn to deep, savory umami.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eIwai No Shiro is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The Yabukita and Okumidori tencha originates from Uji, Kyoto, and is refined in Kyotanabe, Kyoto, where generations of blending expertise shape every batch.\u003c\/p\u003e\n\u003cp\u003eChaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range - a direct relationship that means transparent cultivar information, consistent harvest quality, and no intermediaries between the source and your cup.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Iwai No Shiro is a steady part of our ceremonial range, regularly recommended to customers moving up from entry-level matchas.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eIwai No Shiro is available in multiple formats:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e40g can for home preparation\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 1,440 for the 40g can. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Iwai No Shiro in the fridge or freezer, sealed in its original packaging or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening. See FAQ 4 below for full storage guidance.\u003c\/p\u003e\n\u003ch2\u003eLearn More\u003c\/h2\u003e\n\u003cp\u003eWant to understand how blended and single-cultivar matchas differ in the cup? Visit our \u003ca href=\"\/pages\/learn\"\u003eeducational library and video tutorials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eHow does Iwai No Shiro compare to Izumi No Shiro?\u003c\/h4\u003e\n\u003cp\u003eBoth are Shogyokuen ceremonial matchas sharing Okumidori as a base cultivar. \u003ca href=\"\/products\/izumi-no-shiro\"\u003eIzumi No Shiro\u003c\/a\u003e is a single-cultivar Okumidori - clean, precise, and slightly saline. Iwai No Shiro blends Yabukita with Okumidori, adding freshness and creaminess that softens Okumidori's edge into a rounder, more approachable profile.\u003c\/p\u003e\n\u003ch4\u003eWhat does the Yabukita and Okumidori blend contribute to Iwai No Shiro?\u003c\/h4\u003e\n\u003cp\u003eYabukita brings freshness, bright green character, and clarity. Okumidori adds clean vegetal sweetness and slight creaminess. Together they produce a matcha that is more rounded than either cultivar alone - fresh and clean on entry, with a gentle creamy sweetness on the finish.\u003c\/p\u003e\n\u003ch4\u003eIs Iwai No Shiro good for usucha?\u003c\/h4\u003e\n\u003cp\u003eYes. Its clean, creamy character and slight astringency that resolves into sweetness make it a pleasant bowl for usucha. Approachable for beginners and satisfying for experienced matcha drinkers alike.\u003c\/p\u003e\n\u003ch4\u003eWhat is the price difference between Iwai No Shiro and Izumi No Shiro?\u003c\/h4\u003e\n\u003cp\u003eIwai No Shiro starts at THB 1,440 for a 40g can. \u003ca href=\"\/products\/izumi-no-shiro\"\u003eIzumi No Shiro\u003c\/a\u003e starts at THB 1,070. The difference reflects Iwai No Shiro's position one step higher in the range, offering a fuller, more rounded profile through its two-cultivar blend.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eAt 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. Latte Matcha is selected for milk-based and cold preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. All Chaseki matcha is suitable for beginners. Ceremonial Matcha offers a deeper experience for those interested in traditional preparation.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eIf you enjoy traditional preparation with water, start with Ceremonial or Daily Matcha. If you plan to prepare lattes or mixed drinks, Latte Matcha or Daily Matcha is the best choice.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eStore in the fridge or freezer in an airtight container. In the fridge, fresh for up to four months after opening. In the freezer, quality maintained over one year if unopened or well sealed. Return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Matcha naturally contains caffeine as well as L-theanine, contributing to a calmer, more sustained energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. All Chaseki matcha is sourced from established tea producers in Japan, with a focus on transparency and long-term relationships.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes and professional use?\u003c\/h4\u003e\n\u003cp\u003eYes. Available in larger formats used daily by cafes, restaurants, and professional kitchens across Thailand.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar matcha highlights one cultivar's characteristics. Blended matcha combines cultivars to achieve balance, consistency, or a specific flavor profile.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/izumi-no-shiro\"\u003eIzumi No Shiro\u003c\/a\u003e - the single-cultivar Okumidori below, cleaner and more mineral\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e - the natural step up for more umami and a richer mouthfeel\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/hatsu-mukashi\"\u003eHatsu Mukashi\u003c\/a\u003e - a Samidori + Saemidori blend with greater body and cooked-pea depth\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e - our full preparation guide\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shogyokuen","offers":[{"title":"40g","offer_id":47868855648413,"sku":"SHO-MAT-IWS-40S","price":1440.0,"currency_code":"THB","in_stock":false},{"title":"100g","offer_id":47868855681181,"sku":"SHO-MAT-IWS-100P","price":2826.0,"currency_code":"THB","in_stock":false},{"title":"250g","offer_id":47868855713949,"sku":"SHO-MAT-IWS-250P","price":6281.0,"currency_code":"THB","in_stock":false},{"title":"500g","offer_id":47868855746717,"sku":"SHO-MAT-IWS-500P","price":11166.0,"currency_code":"THB","in_stock":false},{"title":"1000g","offer_id":47868855779485,"sku":"SHO-MAT-IWS-1000S","price":19850.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/iwai-no-shiro-40g.jpg?v=1777113002"},{"product_id":"hatsu-mukashi","title":"Hatsu Mukashi - Samidori Saemidori Ceremonial Matcha from Uji, Kyoto","description":"\u003cstrong\u003eHatsu Mukashi - Samidori Saemidori Ceremonial Matcha from Uji, Kyoto\u003c\/strong\u003e\n\u003cp\u003eHatsu Mukashi is a ceremonial matcha blend from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. Built on a Samidori and Saemidori cultivar blend, it sits above Toyo Mukashi in the range and delivers a noticeably richer, more indulgent cup - cooked spinach and corn richness, custardy sweetness, and a creamy body that lingers. If Toyo Mukashi is precise, Hatsu Mukashi is generous.\u003c\/p\u003e\n\u003ch2\u003eAbout Hatsu Mukashi\u003c\/h2\u003e\n\u003cp\u003eHatsu Mukashi is part of our Ceremonial Matcha collection and blends two cultivars with strong umami pedigrees: Samidori, which contributes refined structure and smooth texture, and Saemidori, a cultivar known for exceptional sweetness, rich color, and custardy depth.\u003c\/p\u003e\n\u003cp\u003eTogether, they produce a matcha that is fuller, richer, and more layered than a straight Samidori. The Saemidori pushes the sweetness and body forward, giving Hatsu Mukashi its characteristic cooked vegetable richness and custard-like weight. It is designed for usucha and latte preparations where that depth adds value to the cup rather than competing with it.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Medium to full, creamy\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium to long\n\u003cstrong\u003eUmami:\u003c\/strong\u003e High\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Pronounced, custardy\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eHatsu Mukashi opens with a medium to full body and a clean, medium to long finish. Rich cooked spinach leads the vegetal character, followed immediately by sweet corn notes that carry a natural, caramelized warmth. A custardy sweetness develops across the palate, creamy and full without becoming heavy. The finish is long, smooth, and naturally sweet - a matcha that lingers in a way that rewards slow preparation and mindful drinking.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Hatsu Mukashi\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eLatte (hot and iced)\u003c\/li\u003e\n\u003cli\u003eIced matcha and clear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHatsu Mukashi performs consistently across preparation styles but is at its best in a slow, mindful usucha bowl where its custardy richness has space to develop. In lattes, the corn and spinach notes add a distinctive richness that complements milk naturally and reduces the need for added sweetener. For koicha, we recommend stepping up to \u003ca href=\"\/products\/chiyo-mukashi\"\u003eChiyo Mukashi\u003c\/a\u003e or \u003ca href=\"\/products\/shogyoku\"\u003eShogyoku\u003c\/a\u003e for greater concentration and depth.\u003c\/p\u003e\n\u003ch2\u003eHow Hatsu Mukashi Compares\u003c\/h2\u003e\n\u003cp\u003eCompared to \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e (single-cultivar Samidori), Hatsu Mukashi is richer, fuller, and more custardy - the Saemidori amplifies the sweetness and body significantly. Compared to \u003ca href=\"\/products\/chiyo-mukashi\"\u003eChiyo Mukashi\u003c\/a\u003e (Samidori + Uji Hikari), it is slightly less complex and less suited to koicha, but more approachable and more expressive in lattes. Hatsu Mukashi is the indulgent middle ground in the Samidori-led ceremonial range.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eHatsu Mukashi is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The Samidori and Saemidori tencha originates from Uji, Kyoto, and is refined in Kyotanabe, Kyoto.\u003c\/p\u003e\n\u003cp\u003eChaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range - direct sourcing, transparent cultivar information, and no intermediaries between the producer and your cup.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Hatsu Mukashi is a consistent reorder among cafés that prioritize a richer, more expressive ceremonial latte profile.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eHatsu Mukashi is available in multiple formats:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e40g can for home preparation\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 1,915 for the 40g can. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Hatsu Mukashi in the fridge or freezer, sealed in its original packaging or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening. See FAQ 4 below for full storage guidance.\u003c\/p\u003e\n\u003ch2\u003eLearn More\u003c\/h2\u003e\n\u003cp\u003eWant to understand how blended ceremonial matchas differ from single-cultivar options? Visit our \u003ca href=\"\/pages\/learn\"\u003eeducational library and video tutorials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eHow does Hatsu Mukashi compare to Toyo Mukashi?\u003c\/h4\u003e\n\u003cp\u003eBoth use Samidori as a base, but Hatsu Mukashi blends it with Saemidori, which adds richer, custardy sweetness and a fuller body. \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e is a single-cultivar Samidori - cleaner, more precise, and smoother. Hatsu Mukashi is more indulgent. If you want precision, choose Toyo Mukashi. If you want richness, Hatsu Mukashi goes further.\u003c\/p\u003e\n\u003ch4\u003eWhat does Saemidori contribute to Hatsu Mukashi?\u003c\/h4\u003e\n\u003cp\u003eSaemidori is a cultivar known for exceptional sweetness, bright color, and rich custardy depth. In Hatsu Mukashi, it amplifies the umami and sweetness of the Samidori base, adding the cooked vegetable richness and custard-like body that defines this matcha's character.\u003c\/p\u003e\n\u003ch4\u003eIs Hatsu Mukashi good for lattes?\u003c\/h4\u003e\n\u003cp\u003eYes. Its rich, custardy profile works especially well in lattes - the cooked spinach and corn notes complement milk without being overwhelmed, and the natural sweetness means less added sugar is needed. One of our most recommended ceremonial matchas for cafés building a premium latte menu.\u003c\/p\u003e\n\u003ch4\u003eIs Hatsu Mukashi suitable for koicha?\u003c\/h4\u003e\n\u003cp\u003eHatsu Mukashi can be used for koicha, though for best results in thick preparation we recommend stepping up to \u003ca href=\"\/products\/chiyo-mukashi\"\u003eChiyo Mukashi\u003c\/a\u003e or \u003ca href=\"\/products\/shogyoku\"\u003eShogyoku\u003c\/a\u003e. Hatsu Mukashi performs best in usucha and latte where its custardy richness shines.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eAt Chaseki, matcha is categorized by intended use. Ceremonial Matcha is for usucha and koicha. Daily Matcha is for regular enjoyment. Latte Matcha is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. All Chaseki matcha is suitable for beginners. Ceremonial Matcha offers the deepest experience for those interested in traditional preparation.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eStart with Ceremonial or Daily Matcha for traditional preparation. Choose Latte Matcha or Daily Matcha for lattes and mixed drinks.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eStore in the fridge or freezer in an airtight container. Fresh up to four months in the fridge, over one year frozen if sealed. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Matcha contains caffeine and L-theanine, contributing to a calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. All sourced from established Japanese producers, with full transparency and long-term relationships.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes and professional use?\u003c\/h4\u003e\n\u003cp\u003eYes. Available in larger formats used daily by cafes and kitchens across Thailand.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar's character. Blended matcha combines cultivars for balance, consistency, or a specific flavor profile.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e - single-cultivar Samidori, cleaner and more precise\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chiyo-mukashi\"\u003eChiyo Mukashi\u003c\/a\u003e - Samidori + Uji Hikari, the step up for koicha and deeper complexity\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shogyoku\"\u003eShogyoku\u003c\/a\u003e - rich, umami-forward Samidori for koicha preparation\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e - our full preparation guide\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shogyokuen","offers":[{"title":"40g","offer_id":47868856041629,"sku":"SHO-MAT-HAT-40S","price":1915.0,"currency_code":"THB","in_stock":true},{"title":"100g","offer_id":47868856074397,"sku":"SHO-MAT-HAT-100P","price":3830.0,"currency_code":"THB","in_stock":false},{"title":"250g","offer_id":47868856107165,"sku":"SHO-MAT-HAT-250P","price":8511.0,"currency_code":"THB","in_stock":false},{"title":"500g","offer_id":47868856139933,"sku":"SHO-MAT-HAT-500P","price":15131.0,"currency_code":"THB","in_stock":false},{"title":"1000g","offer_id":47868856172701,"sku":"SHO-MAT-HAT-1000S","price":26900.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/hatsu-mukashi-40g.jpg?v=1777113012"},{"product_id":"chiyo-mukashi","title":"Chiyo Mukashi - Samidori Uji Hikari Ceremonial Matcha from Uji, Kyoto","description":"\u003cstrong\u003eChiyo Mukashi - Samidori Uji Hikari Ceremonial Matcha from Uji, Kyoto\u003c\/strong\u003e\n\u003cp\u003eChiyo Mukashi is a premium ceremonial matcha from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. Built on a Samidori and Uji Hikari blend, it represents the upper tier of the Shogyokuen ceremonial range - deep umami, buttery richness, a long clean finish, and the structural integrity to hold up in both usucha and koicha. This is a matcha for those who take traditional preparation seriously, and for cafés building a premium ceremonial menu.\u003c\/p\u003e\n\u003ch2\u003eAbout Chiyo Mukashi\u003c\/h2\u003e\n\u003cp\u003eChiyo Mukashi is part of our Ceremonial Matcha collection and blends two high-quality cultivars: Samidori, which brings refined umami structure, smooth texture, and balanced sweetness, and Uji Hikari, a cultivar developed in the Uji region valued for its deep body, substantial weight, and long, persistent finish.\u003c\/p\u003e\n\u003cp\u003eThe combination produces a matcha that goes noticeably deeper than anything in the Shogyokuen mid-range. The Uji Hikari adds a dimension of weight and complexity that Samidori alone cannot achieve, creating a cup that is rich, savory, and long on the palate. It is formally recommended for both usucha and koicha - one of the few matchas in our range where thick preparation is genuinely appropriate.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Medium to thick, buttery\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Long, clean\n\u003cstrong\u003eUmami:\u003c\/strong\u003e High, savory\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Natural, understated\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eChiyo Mukashi opens with a medium to thick body and a long, clean finish. High umami arrives immediately - rich and savory, with a buttery quality that coats the palate without heaviness. Notes of young cooked pea carry the vegetal character through the mid-palate, integrated and smooth. A subtle natural sweetness lifts the finish, extending it cleanly without sharpness or bitterness. The overall impression is composed, deep, and persistent - a matcha that rewards patience and precision in preparation.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Chiyo Mukashi\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eKoicha\u003c\/li\u003e\n\u003cli\u003eClear-style and iced matcha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eChiyo Mukashi is one of the few matchas in the Chaseki range that performs genuinely well in koicha. Its high umami, buttery body, and long clean finish hold up under thick preparation without turning bitter or flat. In usucha, it produces an exceptionally satisfying bowl. In iced and clear-style preparations, the depth and structure stay vivid. For cafés building a premium ceremonial menu, Chiyo Mukashi is one of the strongest options in the Shogyokuen range below the single-cultivar premium tier.\u003c\/p\u003e\n\u003ch2\u003eHow Chiyo Mukashi Compares\u003c\/h2\u003e\n\u003cp\u003eCompared to \u003ca href=\"\/products\/hatsu-mukashi\"\u003eHatsu Mukashi\u003c\/a\u003e (Samidori + Saemidori), Chiyo Mukashi is less sweet and more savory - the Uji Hikari adds depth rather than indulgence. Compared to \u003ca href=\"\/products\/shogyoku\"\u003eShogyoku\u003c\/a\u003e (single-cultivar Samidori, one tier up), Chiyo Mukashi is slightly lighter but more versatile across preparation styles. For those who have worked through the mid-ceremonial range and want the richest, most premium Shogyokuen expression, \u003ca href=\"\/products\/zuisho\"\u003eZuisho\u003c\/a\u003e (Uji Hikari hand-picked) is at the top.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eChiyo Mukashi is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The Samidori and Uji Hikari tencha originates from Uji, Kyoto, and is refined in Kyotanabe, Kyoto.\u003c\/p\u003e\n\u003cp\u003eChaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range - direct sourcing, transparent cultivar information, and no intermediaries between the producer and your cup.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Chiyo Mukashi is consistently recommended to experienced matcha drinkers and café owners building premium ceremonial programs.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eChiyo Mukashi is available in multiple formats:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e40g can for home preparation\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 2,450 for the 40g can. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Chiyo Mukashi in the fridge or freezer, sealed in its original packaging or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening. See FAQ 4 below for full storage guidance.\u003c\/p\u003e\n\u003ch2\u003eLearn More\u003c\/h2\u003e\n\u003cp\u003eReady to explore koicha or refine your usucha technique? Visit our \u003ca href=\"\/pages\/learn\"\u003eeducational library and video tutorials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat makes Chiyo Mukashi suitable for koicha?\u003c\/h4\u003e\n\u003cp\u003eKoicha demands a matcha with enough umami depth and body to hold up in thick preparation without turning bitter. Chiyo Mukashi's Samidori and Uji Hikari blend delivers exactly that - high umami, buttery richness, and a long finish that remains clean even at higher concentrations. The Uji Hikari cultivar specifically contributes the depth and weight that makes this genuinely suited to koicha.\u003c\/p\u003e\n\u003ch4\u003eWhat is the Uji Hikari cultivar?\u003c\/h4\u003e\n\u003cp\u003eUji Hikari is a cultivar developed in the Uji region of Kyoto, valued for its deep umami, substantial body, and long clean finish. It is less common than Samidori or Yabukita but highly regarded in premium ceremonial blends. In Chiyo Mukashi, it works alongside Samidori to produce a matcha noticeably richer and more persistent than single-cultivar options at this price point.\u003c\/p\u003e\n\u003ch4\u003eHow does Chiyo Mukashi compare to Hatsu Mukashi?\u003c\/h4\u003e\n\u003ca href=\"\/products\/hatsu-mukashi\"\u003eHatsu Mukashi\u003c\/a\u003e blends Samidori with Saemidori for rich custardy sweetness and approachable depth. Chiyo Mukashi blends Samidori with Uji Hikari for deeper, more savory umami and a longer finish. Hatsu Mukashi is more indulgent and sweet. Chiyo Mukashi is more complex and better suited to koicha.\n\u003ch4\u003eIs Chiyo Mukashi good for matcha lattes?\u003c\/h4\u003e\n\u003cp\u003eYes. Its deep umami and buttery richness hold up well in milk-based preparations. The matcha character stays present in the drink without being overwhelmed - making it one of the most expressive options in the Shogyokuen range for premium ceremonial lattes.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eAt Chaseki, matcha is categorized by intended use. Ceremonial Matcha is for usucha and koicha. Daily Matcha is for regular enjoyment. Latte Matcha is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. Chiyo Mukashi's umami depth and long finish are particularly rewarding for those with some matcha experience wanting to explore more complex ceremonial profiles.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor traditional preparation and koicha, choose a high-quality ceremonial matcha like Chiyo Mukashi. For lattes and mixed drinks, Daily or Latte Matcha offers better value per gram.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eStore in the fridge or freezer in an airtight container. Fresh up to four months in the fridge, over one year frozen if sealed. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Matcha contains caffeine and L-theanine, contributing to a calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. All sourced from established Japanese producers with full transparency and long-term relationships.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes and professional use?\u003c\/h4\u003e\n\u003cp\u003eYes. Available in larger formats used daily by cafes and kitchens across Thailand.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar's character. Blended matcha combines cultivars for balance, consistency, or a specific flavor profile.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/hatsu-mukashi\"\u003eHatsu Mukashi\u003c\/a\u003e - one step below, Samidori + Saemidori blend with custardy sweetness\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shogyoku\"\u003eShogyoku\u003c\/a\u003e - single-cultivar Samidori, one step above for richer usucha and koicha\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/zuisho\"\u003eZuisho\u003c\/a\u003e - the pinnacle of the Shogyokuen range, hand-picked Uji Hikari\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/pages\/how-to-prepare-koicha\"\u003eHow to Prepare Koicha\u003c\/a\u003e - our guide to thick matcha preparation\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shogyokuen","offers":[{"title":"40g","offer_id":47868856402077,"sku":"SHO-MAT-CHI-40S","price":2450.0,"currency_code":"THB","in_stock":true},{"title":"100g","offer_id":47868856434845,"sku":"SHO-MAT-CHI-100P","price":5076.0,"currency_code":"THB","in_stock":false},{"title":"250g","offer_id":47868856467613,"sku":"SHO-MAT-CHI-250P","price":11280.0,"currency_code":"THB","in_stock":false},{"title":"500g","offer_id":47868856500381,"sku":"SHO-MAT-CHI-500P","price":20053.0,"currency_code":"THB","in_stock":false},{"title":"1000g","offer_id":47868856533149,"sku":"SHO-MAT-CHI-1000S","price":35650.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/Chiyo-mukashi-40g.jpg?v=1777113026"},{"product_id":"shogyoku","title":"Shogyoku - Samidori Premium Ceremonial Matcha from Uji, Kyoto","description":"\u003cstrong\u003eShogyoku - Samidori Premium Ceremonial Matcha from Uji, Kyoto\u003c\/strong\u003e\n\u003cp\u003eShogyoku is a single-cultivar Samidori ceremonial matcha from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. It represents the premium single-cultivar tier of the Shogyokuen range - richer, deeper, and more concentrated than Toyo Mukashi, with the umami depth and creamy sweetness to hold up in both usucha and koicha. If you take traditional matcha preparation seriously, Shogyoku is built for that.\u003c\/p\u003e\n\u003ch2\u003eAbout Shogyoku\u003c\/h2\u003e\n\u003cp\u003eShogyoku is part of our Ceremonial Matcha collection and is made exclusively from premium Samidori cultivar tencha, sourced from Uji, Kyoto. The same cultivar appears in Toyo Mukashi at a lower grade - but at Shogyoku's level, the selection standard is higher, the tencha richer in amino acids, and the final cup noticeably deeper in umami and sweetness.\u003c\/p\u003e\n\u003cp\u003eSamidori at this grade shows the cultivar at close to its full potential: pronounced umami that coats the palate, a creamy body built on rich green spinach notes, and a natural sweetness that extends the finish cleanly. It is a serious ceremonial matcha - not the place to start, but exactly the right place to arrive.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Medium to thick, creamy\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Long, sweet\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Rich, pronounced\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Natural, sustained\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eShogyoku opens with a medium to thick body and a long, naturally sweet finish. Rich umami arrives immediately and sustains across the full length of the sip - deep, coating, and clean. Cream spinach dominates the vegetal character, rounded and full without sharpness. Natural sweetness carries the finish forward, extending it well beyond the bowl. The overall profile is generous, composed, and deeply satisfying - a cup that rewards slow preparation and close attention.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Shogyoku\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eKoicha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eShogyoku is purpose-built for traditional preparation. In usucha, it produces one of the most satisfying bowls in the Shogyokuen range - rich, smooth, and long on the palate. In koicha, its concentrated umami and natural sweetness hold up under thick preparation without bitterness. For those building a premium tea program or exploring the upper range of ceremonial matcha, Shogyoku is the right reference point before stepping to the hand-picked tier of \u003ca href=\"\/products\/kakuun\"\u003eKakuun\u003c\/a\u003e and \u003ca href=\"\/products\/zuisho\"\u003eZuisho\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow Shogyoku Compares\u003c\/h2\u003e\n\u003cp\u003eCompared to \u003ca href=\"\/products\/chiyo-mukashi\"\u003eChiyo Mukashi\u003c\/a\u003e (Samidori + Uji Hikari blend), Shogyoku is purer in expression - single-cultivar focus at a higher grade versus a two-cultivar blend. The umami in Shogyoku is richer and the sweetness more sustained. Compared to \u003ca href=\"\/products\/kakuun\"\u003eKakuun\u003c\/a\u003e (Asahi hand-picked), Shogyoku is less rare and more approachable in price while still performing at a high ceremonial level. For the absolute pinnacle of the Shogyokuen range, \u003ca href=\"\/products\/zuisho\"\u003eZuisho\u003c\/a\u003e (hand-picked Uji Hikari) is the final step.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eShogyoku is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The premium Samidori tencha originates from Uji, Kyoto, and is refined in Kyotanabe, Kyoto.\u003c\/p\u003e\n\u003cp\u003eChaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range - direct sourcing, transparent cultivar data, and no intermediaries between the producer and your cup.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Shogyoku is a consistent recommendation for experienced matcha drinkers and specialty café owners building a premium koicha and usucha program.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eShogyoku is available in multiple formats:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e40g can for home preparation\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 3,010 for the 40g can. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Shogyoku in the fridge or freezer, sealed in its original packaging or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening. See FAQ 4 below for full storage guidance.\u003c\/p\u003e\n\u003ch2\u003eLearn More\u003c\/h2\u003e\n\u003cp\u003eReady to explore koicha or refine your usucha technique with premium matcha? Visit our \u003ca href=\"\/pages\/learn\"\u003eeducational library and video tutorials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eHow does Shogyoku differ from Toyo Mukashi?\u003c\/h4\u003e\n\u003cp\u003eBoth are single-cultivar Samidori matchas from Shogyokuen, but Shogyoku is significantly higher in the range. The tencha is selected for greater richness and deeper umami. \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e is balanced and versatile. Shogyoku is richer, more concentrated, and purpose-built for usucha and koicha.\u003c\/p\u003e\n\u003ch4\u003eIs Shogyoku suitable for koicha?\u003c\/h4\u003e\n\u003cp\u003eYes. Its rich umami, creamy spinach body, and naturally sweet finish hold up under thick preparation without turning bitter. One of the strongest koicha options in the Chaseki range at this price point.\u003c\/p\u003e\n\u003ch4\u003eWhat does 'rich umami' mean in Shogyoku's taste profile?\u003c\/h4\u003e\n\u003cp\u003eUmami in matcha comes from high L-theanine and amino acid content in shade-grown tencha. In Shogyoku, the umami is pronounced and sustained - it arrives immediately and stays through the finish, distinguishing it from entry-level Samidori matchas.\u003c\/p\u003e\n\u003ch4\u003eHow does Shogyoku compare to Chiyo Mukashi?\u003c\/h4\u003e\n\u003ca href=\"\/products\/chiyo-mukashi\"\u003eChiyo Mukashi\u003c\/a\u003e blends Samidori with Uji Hikari for deep umami and a long finish. Shogyoku is a single-cultivar Samidori at a higher grade - purer in expression, richer in umami, sweeter on the finish. Chiyo Mukashi offers structural complexity from two cultivars. Shogyoku offers depth and purity from one.\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eAt Chaseki, matcha is categorized by intended use. Ceremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eShogyoku is best appreciated by matcha drinkers with some experience. For beginners, start with \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e or \u003ca href=\"\/products\/izumi-no-shiro\"\u003eIzumi No Shiro\u003c\/a\u003e and work up when ready.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor traditional preparation and koicha, choose premium ceremonial matcha like Shogyoku. For lattes and mixed drinks, Daily or Latte Matcha offers better value per gram.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eStore in the fridge or freezer in an airtight container. Fresh up to four months in the fridge, over one year frozen if sealed. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Matcha contains caffeine and L-theanine, contributing to calmer, more sustained energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. All sourced from established Japanese producers with full transparency and long-term relationships.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes and professional use?\u003c\/h4\u003e\n\u003cp\u003eYes. Available in larger formats used daily by specialty cafes and kitchens across Thailand.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar's character. Blended matcha combines cultivars for balance or a specific flavor profile.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chiyo-mukashi\"\u003eChiyo Mukashi\u003c\/a\u003e - Samidori + Uji Hikari blend, one step below with structural complexity\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/kakuun\"\u003eKakuun\u003c\/a\u003e - hand-picked Asahi, next tier up for extreme umami and rarity\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/zuisho\"\u003eZuisho\u003c\/a\u003e - hand-picked Uji Hikari, the pinnacle of the Shogyokuen range\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/pages\/how-to-prepare-koicha\"\u003eHow to Prepare Koicha\u003c\/a\u003e - our guide to thick matcha preparation\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shogyokuen","offers":[{"title":"40g","offer_id":47868856696989,"sku":"SHO-MAT-SHG-40S","price":3010.0,"currency_code":"THB","in_stock":true},{"title":"100g","offer_id":47868856729757,"sku":"SHO-MAT-SHG-100P","price":6322.0,"currency_code":"THB","in_stock":true},{"title":"250g","offer_id":47868856762525,"sku":"SHO-MAT-SHG-250P","price":14048.0,"currency_code":"THB","in_stock":false},{"title":"500g","offer_id":47868856795293,"sku":"SHO-MAT-SHG-500P","price":24975.0,"currency_code":"THB","in_stock":false},{"title":"1000g","offer_id":47868856828061,"sku":"SHO-MAT-SHG-1000S","price":44400.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/shogyoku-40g_4b0acc0c-aeb1-4f94-9b1b-150bb955dc4e.jpg?v=1777144375"},{"product_id":"kakuun","title":"Kakuun - Asahi Hand-Picked Ceremonial Matcha from Uji, Kyoto","description":"\u003cstrong\u003eKakuun - Asahi Hand-Picked Ceremonial Matcha from Uji, Kyoto\u003c\/strong\u003e\n\u003cp\u003eKakuun is a hand-picked Asahi ceremonial matcha from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. It represents the upper tier of the Shogyokuen range - rare cultivar, rare harvest method, and a cup that delivers exceptional umami, a long coating mouthfeel, and the buttery, avocado-creamy depth that Asahi is known for. This is matcha for those who have worked through the range and want something genuinely different at the top of it.\u003c\/p\u003e\n\u003ch2\u003eAbout Kakuun\u003c\/h2\u003e\n\u003cp\u003eKakuun is part of our Ceremonial Matcha collection and uses two rare distinctions that set it apart from everything below it in the range: the Asahi cultivar, and hand-picking.\u003c\/p\u003e\n\u003cp\u003eAsahi is one of Japan's oldest and most revered matcha cultivars, long associated with Kyoto's traditional tea schools. It is prized for its exceptionally buttery character, deep umami, rich green color, and thick, coating mouthfeel - qualities that make it one of the finest cultivars for koicha preparation. Hand-picking selects only the finest, most tender young leaves individually, producing significantly higher amino acid content, more vibrant color, and a depth that machine-harvested matcha cannot replicate.\u003c\/p\u003e\n\u003cp\u003eThe combination produces a matcha that is in a different category from anything scissor-cut in the Shogyokuen range.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Long, thick, coating\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Long, clean\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Exceptional\n\u003cstrong\u003eBody:\u003c\/strong\u003e Buttery, rich\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eKakuun opens with a long, thick mouthfeel that coats the palate immediately. Butter and cooked pea lead the entry - rich, deep, and immediate - accompanied by the creamy density of ripe avocado. Nutty notes of macadamia drift across the mid-palate, smooth and well-integrated. Spinach richness carries through the body, giving the matcha a substantial, satisfying weight. The finish is long, clean, and deeply umami-forward, settling slowly without bitterness. A cup that rewards time and attention.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Kakuun\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eKoicha\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKakuun is the strongest koicha matcha in the mid-to-upper Shogyokuen range. Its hand-picked Asahi tencha provides the concentration, body, and clean depth that thick preparation demands. In usucha, it produces an exceptional bowl - long, coating, and deeply satisfying. The only step above it in the Shogyokuen range is \u003ca href=\"\/products\/zuisho\"\u003eZuisho\u003c\/a\u003e, which uses hand-picked Uji Hikari. For cafés building a top-tier ceremonial menu, Kakuun is the right reference point.\u003c\/p\u003e\n\u003ch2\u003eHow Kakuun Compares\u003c\/h2\u003e\n\u003cp\u003eCompared to \u003ca href=\"\/products\/shogyoku\"\u003eShogyoku\u003c\/a\u003e (premium Samidori, scissor-cut), Kakuun steps up in cultivar rarity, harvest method, and mouthfeel depth. The Asahi cultivar and hand-picking produce a noticeably thicker, more coating cup with greater umami intensity. Compared to \u003ca href=\"\/products\/zuisho\"\u003eZuisho\u003c\/a\u003e (hand-picked Uji Hikari), Kakuun is buttery where Zuisho is rich and sweet. Both are at the pinnacle of the Shogyokuen range, simply expressing different cultivar characters.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eKakuun is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The hand-picked Asahi tencha originates from Uji, Kyoto - the historical heart of Japanese matcha - and is refined in Kyotanabe, Kyoto.\u003c\/p\u003e\n\u003cp\u003eChaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range. Kakuun is one of the rarest products in our portfolio - hand-picked Asahi tencha from a producer of this caliber is not widely available outside Japan's premium market.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Kakuun is reserved for experienced matcha drinkers and specialty tea programs where rarity and depth matter as much as consistency.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eKakuun is available in multiple formats:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e40g can for home preparation\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches for professional use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 4,010 for the 40g can. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Kakuun in the fridge or freezer, sealed in its original packaging or an airtight container. At this level, proper storage is non-negotiable - hand-picked Asahi is too rare to lose to poor conditions. Keep away from strong-smelling foods. Return to room temperature before opening. See FAQ 4 below for full storage guidance.\u003c\/p\u003e\n\u003ch2\u003eLearn More\u003c\/h2\u003e\n\u003cp\u003eReady to explore hand-picked matcha or the Asahi cultivar in depth? Visit our \u003ca href=\"\/pages\/learn\"\u003eeducational library and video tutorials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat does hand-picked mean for Kakuun?\u003c\/h4\u003e\n\u003cp\u003eMost tencha is harvested by machine - efficient but indiscriminate. Hand-picking selects only the finest, most tender young leaves individually, producing significantly higher amino acid content, more vibrant color, and greater depth. In Kakuun, hand-picking the Asahi cultivar produces a long, coating mouthfeel and exceptional umami that machine-harvested matcha at this price point cannot match.\u003c\/p\u003e\n\u003ch4\u003eWhat is the Asahi cultivar?\u003c\/h4\u003e\n\u003cp\u003eAsahi is one of Japan's oldest and most revered matcha cultivars, long associated with Kyoto's traditional tea schools. Known for its exceptionally buttery character, deep umami, rich green color, and thick coating mouthfeel - making it one of the finest cultivars for koicha. Rare outside Japan's highest-end matcha production.\u003c\/p\u003e\n\u003ch4\u003eHow does Kakuun compare to Shogyoku?\u003c\/h4\u003e\n\u003ca href=\"\/products\/shogyoku\"\u003eShogyoku\u003c\/a\u003e is premium single-cultivar Samidori - rich, sweet, excellent for usucha and koicha. Kakuun steps up with hand-picked harvest and the Asahi cultivar, delivering a noticeably thicker, more coating cup with greater umami intensity. The price reflects both the cultivar's rarity and the labor of hand-picking.\n\u003ch4\u003eIs Kakuun worth the price?\u003c\/h4\u003e\n\u003cp\u003eFor experienced matcha drinkers who prepare traditional usucha or koicha, yes. The combination of hand-picked Asahi tencha, exceptional umami, and a long avocado-creamy mouthfeel is difficult to replicate at a lower price. For latte and mixed drink use, \u003ca href=\"\/products\/shogyoku\"\u003eShogyoku\u003c\/a\u003e or \u003ca href=\"\/products\/chiyo-mukashi\"\u003eChiyo Mukashi\u003c\/a\u003e serve better at lower cost per gram.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eAt Chaseki, matcha is categorized by intended use. Ceremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eKakuun is best appreciated by experienced matcha drinkers. For beginners, start with \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e and work up through the range before investing in Kakuun.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor traditional preparation and koicha at the highest level, Kakuun is the choice. For lattes and mixed drinks, Daily or Latte Matcha offers better value per gram.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eStore in the fridge or freezer in an airtight container. Fresh up to four months in the fridge, over one year frozen if sealed. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Matcha contains caffeine and L-theanine, contributing to calmer, more sustained energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. All sourced from established Japanese producers with full transparency and long-term relationships.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes and professional use?\u003c\/h4\u003e\n\u003cp\u003eYes. Available in larger formats for specialty tea programs and high-end café menus.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar's character. Blended matcha combines cultivars for balance or a specific flavor profile.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shogyoku\"\u003eShogyoku\u003c\/a\u003e - premium Samidori one step below, exceptional value at its price point\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/zuisho\"\u003eZuisho\u003c\/a\u003e - hand-picked Uji Hikari, the pinnacle of the Shogyokuen range\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chiyo-mukashi\"\u003eChiyo Mukashi\u003c\/a\u003e - Samidori + Uji Hikari blend for a more accessible premium option\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/pages\/how-to-prepare-koicha\"\u003eHow to Prepare Koicha\u003c\/a\u003e - our guide to thick matcha preparation\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shogyokuen","offers":[{"title":"40g","offer_id":47868857024669,"sku":"SHO-MAT-KAK-40S","price":4010.0,"currency_code":"THB","in_stock":true},{"title":"100g","offer_id":47868857057437,"sku":"SHO-MAT-KAK-100P","price":9447.0,"currency_code":"THB","in_stock":false},{"title":"250g","offer_id":47868857090205,"sku":"SHO-MAT-KAK-250P","price":20994.0,"currency_code":"THB","in_stock":false},{"title":"500g","offer_id":47868857122973,"sku":"SHO-MAT-KAK-500P","price":37322.0,"currency_code":"THB","in_stock":false},{"title":"1000g","offer_id":47868857155741,"sku":"SHO-MAT-KAK-1000S","price":66350.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/kakuun-40g.jpg?v=1777113046"},{"product_id":"zuisho","title":"Zuisho - Uji Hikari Hand-Picked Ceremonial Matcha from Uji, Kyoto","description":"\u003cstrong\u003eZuisho - Uji Hikari Hand-Picked Ceremonial Matcha from Uji, Kyoto\u003c\/strong\u003e\n\u003cp\u003eZuisho is the pinnacle of the Shogyokuen ceremonial range. Hand-picked Uji Hikari tencha from Uji, Kyoto, produced by a family-run factory established in 1827 and led by master blender Hiroshi Kobayashi. Nutty, rich, very high in umami, with a natural sweetness and one of the longest aftertastes in the entire Chaseki portfolio. This is the matcha you work toward - the reference point at the top of the range.\u003c\/p\u003e\n\u003ch2\u003eAbout Zuisho\u003c\/h2\u003e\n\u003cp\u003eZuisho is part of our Ceremonial Matcha collection and is defined by two distinctions: the Uji Hikari cultivar, and hand-picking.\u003c\/p\u003e\n\u003cp\u003eUji Hikari is a cultivar developed in the Uji region of Kyoto, valued for its exceptional umami depth, rich body, natural sweetness, and long, clean aftertaste. It is one of the most prized cultivars in traditional Japanese matcha culture and rarely found outside Japan's premium production.\u003c\/p\u003e\n\u003cp\u003eHand-picking means only the finest, most tender young leaves are selected individually - a process that produces far less volume per harvest but delivers significantly higher amino acid content, deeper flavor complexity, and a richness that machine-harvesting simply cannot replicate.\u003c\/p\u003e\n\u003cp\u003eAt Zuisho's level, both distinctions operate simultaneously. The result is a matcha that sits at the top of the Shogyokuen range not by marketing, but by what is in the bowl.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Rich, full, sustained\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Very long, clean\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Very high, persistent\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Natural, pronounced\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eZuisho opens with a rich, full body and an aftertaste that is among the longest in the Shogyokuen range. Nutty impressions of green pea and macadamia lead the palate entry, clean and well-defined. Natural sweetness arrives mid-palate - pronounced and genuine, carrying a hint of coconut and a faint tropical suggestion of mango that makes the profile unexpectedly complex. Very high umami coats the palate and sustains through the long, clean finish. There is no bitterness, no sharpness - only a composed, persistent depth that settles slowly and completely.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Zuisho\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eKoicha\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eZuisho is the strongest koicha option in the Shogyokuen range. Its hand-picked Uji Hikari tencha delivers the concentration, body, and sustained umami that thick preparation demands at the highest level. In usucha, it produces a bowl that is deeply satisfying and genuinely difficult to finish quickly - the aftertaste keeps the experience alive long after the last sip. For ceremonial practitioners and specialty tea programs, Zuisho is the final destination in the Shogyokuen collection.\u003c\/p\u003e\n\u003ch2\u003eHow Zuisho Compares\u003c\/h2\u003e\n\u003cp\u003eCompared to \u003ca href=\"\/products\/kakuun\"\u003eKakuun\u003c\/a\u003e (hand-picked Asahi), Zuisho is more umami-forward and sweeter - Uji Hikari's profile leans toward richness and sweetness where Asahi leans toward butter and body. Both are at the top of the range. The choice between them comes down to whether you prefer a buttery, coating cup (Kakuun) or a nutty, sweet, very umami-forward one (Zuisho). Below them, \u003ca href=\"\/products\/shogyoku\"\u003eShogyoku\u003c\/a\u003e (premium Samidori, scissor-cut) is the last entry point before the hand-picked tier.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eZuisho is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The hand-picked Uji Hikari tencha originates from Uji, Kyoto - the region most closely associated with the history and tradition of Japanese matcha - and is refined in Kyotanabe, Kyoto.\u003c\/p\u003e\n\u003cp\u003eChaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range, including Zuisho. Access to hand-picked Uji Hikari tencha from a producer of this caliber is rare in any market. In Thailand, it exists only through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Zuisho is the rarest and most exclusive product in the Shogyokuen range - reserved for those who have explored the full collection and are ready for the top.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eZuisho is available in multiple formats:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e40g can for home preparation\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches for professional and ceremonial programs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 6,185 for the 40g can. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Zuisho in the fridge or freezer, sealed in its original packaging or an airtight container. At this level of matcha, proper storage is not optional - hand-picked Uji Hikari is too rare and too valuable to lose to improper conditions. Keep away from strong-smelling foods. Return to room temperature before opening. See FAQ 4 below for full guidance.\u003c\/p\u003e\n\u003ch2\u003eLearn More\u003c\/h2\u003e\n\u003cp\u003eReady to explore hand-picked matcha, the Uji Hikari cultivar, or koicha preparation at its highest level? Visit our \u003ca href=\"\/pages\/learn\"\u003eeducational library and video tutorials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhy is Zuisho the most expensive matcha in the Shogyokuen range?\u003c\/h4\u003e\n\u003cp\u003eZuisho combines two factors that drive cost in premium matcha: a rare cultivar and a labor-intensive harvest. Uji Hikari is valued for exceptional umami depth, rich body, and a long aftertaste. Hand-picking selects only the finest young leaves individually - producing less volume but significantly higher amino acid content and flavor complexity. Together, they produce the deepest, most persistent cup in the Shogyokuen range.\u003c\/p\u003e\n\u003ch4\u003eIs Zuisho suitable for koicha?\u003c\/h4\u003e\n\u003cp\u003eYes - it is the strongest koicha option in the Shogyokuen range. Hand-picked Uji Hikari delivers the concentration, body, and clean depth that thick preparation demands at the highest level. Very high umami and the long aftertaste are amplified in koicha.\u003c\/p\u003e\n\u003ch4\u003eHow does Zuisho compare to Kakuun?\u003c\/h4\u003e\n\u003cp\u003eBoth are hand-picked and at the pinnacle of the range. \u003ca href=\"\/products\/kakuun\"\u003eKakuun\u003c\/a\u003e uses Asahi - buttery, coating, exceptionally rich in body. Zuisho uses Uji Hikari - nutty, sweet, very high umami with a long aftertaste. Kakuun is the richer, more buttery cup. Zuisho is more umami-forward and complex.\u003c\/p\u003e\n\u003ch4\u003eWhat flavor notes define Zuisho?\u003c\/h4\u003e\n\u003cp\u003eNutty green pea and macadamia, natural sweetness with hints of coconut and mango, very high umami, and one of the longest aftertastes in the Shogyokuen range. No bitterness, no sharpness - composed, persistent depth from start to finish.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eAt Chaseki, matcha is categorized by intended use. Ceremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eZuisho is best experienced by matcha drinkers who have worked through the ceremonial range. For beginners, start with \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e and build experience before investing in Zuisho.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor traditional preparation and koicha at the highest level, Zuisho is the pinnacle of the Shogyokuen range. For lattes and mixed drinks, Daily or Latte Matcha offers better value per gram.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eStore in the fridge or freezer in an airtight container. Fresh up to four months in the fridge, over one year frozen if sealed. Return to room temperature before opening. At this level, proper storage is essential.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Matcha contains caffeine and L-theanine, contributing to calmer, more sustained energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. All sourced from established Japanese producers with full transparency and long-term relationships.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes and professional use?\u003c\/h4\u003e\n\u003cp\u003eYes. Used in top-tier specialty tea programs and premium café menus. Available in larger formats.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar's character. Blended matcha combines cultivars for balance or a specific flavor profile.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/kakuun\"\u003eKakuun\u003c\/a\u003e - hand-picked Asahi, buttery and coating - the other pinnacle option\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shogyoku\"\u003eShogyoku\u003c\/a\u003e - premium Samidori, the last step before the hand-picked tier\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chiyo-mukashi\"\u003eChiyo Mukashi\u003c\/a\u003e - Samidori + Uji Hikari blend, more accessible entry to Uji Hikari character\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/pages\/how-to-prepare-koicha\"\u003eHow to Prepare Koicha\u003c\/a\u003e - our guide to thick matcha preparation\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shogyokuen","offers":[{"title":"40g","offer_id":47868857450653,"sku":"SHO-MAT-ZUI-40S","price":6185.0,"currency_code":"THB","in_stock":true},{"title":"100g","offer_id":47868857483421,"sku":"SHO-MAT-ZUI-100P","price":15691.0,"currency_code":"THB","in_stock":false},{"title":"250g","offer_id":47868857516189,"sku":"SHO-MAT-ZUI-250P","price":34868.0,"currency_code":"THB","in_stock":false},{"title":"500g","offer_id":47868857548957,"sku":"SHO-MAT-ZUI-500P","price":61988.0,"currency_code":"THB","in_stock":false},{"title":"1000g","offer_id":47868857581725,"sku":"SHO-MAT-ZUI-1000S","price":110200.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/zuisho-40g.jpg?v=1777113056"},{"product_id":"chaseki-okumidori-ceremonial","title":"Okumidori Ceremonial - Chaseki Private Blend Ceremonial Matcha from Uji, Kyoto","description":"\u003cstrong\u003eOkumidori Ceremonial - Chaseki Private Blend Ceremonial Matcha from Uji, Kyoto\u003c\/strong\u003e\n\u003cp\u003eChaseki Okumidori Ceremonial is part of the Chaseki Private Blend collection - a ceremonial matcha sourced from Uji, Kyoto and available exclusively under the Chaseki brand. The most approachable ceremonial option in the Chaseki Private Blend Uji range: zero astringency, a clean creamy body, and a vanilla and white chocolate finish. Edamame, buttered green asparagus, and a hint of avocado through the body. Recommended for usucha, clear-style, latte, and coconut water preparations.\u003c\/p\u003e\n\u003ch2\u003eAbout Chaseki Okumidori Ceremonial\u003c\/h2\u003e\n\u003cp\u003eChaseki Okumidori Ceremonial is part of our Ceremonial Matcha collection and is a Chaseki Private Blend product - sourced from Uji, Kyoto and sold exclusively under the Chaseki brand.\u003c\/p\u003e\n\u003cp\u003eAmong the three Chaseki Private Blend Uji ceremonial options, Okumidori Ceremonial is the cleanest and most approachable. Where \u003ca href=\"\/products\/chaseki-saemidori-special\"\u003eSaemidori Special\u003c\/a\u003e introduces structure and complexity with slight astringency and Khanom Ping smokiness, and \u003ca href=\"\/products\/chaseki-saemidori-standard\"\u003eSaemidori Standard\u003c\/a\u003e offers an accessible everyday option with a touch of astringency, Okumidori Ceremonial has zero astringency across the entire cup.\u003c\/p\u003e\n\u003cp\u003eThe Okumidori cultivar at ceremonial grade from Uji, Kyoto produces a cup that is smooth from start to finish - the edamame and buttered green asparagus vegetal depth carries through a creamy, buttery body, and the vanilla and white chocolate finish adds a gentle dessert-like warmth that makes this matcha immediately pleasurable for a wide range of palates. It performs consistently across all four recommended preparation styles.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Creamy, medium\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium, sweet\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate\n\u003cstrong\u003eAstringency:\u003c\/strong\u003e None\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eChaseki Okumidori Ceremonial opens with a clean, creamy mouthfeel. Edamame leads the vegetal character - fresh and direct. Buttered green asparagus follows with a clean, well-defined depth. A hint of avocado adds a smooth, rich creaminess that develops through the mid-palate. The cup remains creamy and buttery throughout with no edge or bitterness at any point. Vanilla and white chocolate arrive on the finish - warm, sweet, and integrating cleanly. The overall impression is smooth, creamy, and immediately pleasurable.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Chaseki Okumidori Ceremonial\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003cli\u003eCoconut water matcha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eZero astringency and a vanilla and white chocolate finish make Okumidori Ceremonial versatile across all four applications. In usucha, the clean finish and creamy texture produce a satisfying, approachable bowl. In lattes, the vanilla and white chocolate notes complement milk naturally. In clear-style and coconut water, the edamame and asparagus freshness is clean and refreshing.\u003c\/p\u003e\n\u003ch2\u003eHow Chaseki Okumidori Ceremonial Compares\u003c\/h2\u003e\n\u003cp\u003eWithin the Chaseki Private Blend Uji ceremonial range, Okumidori Ceremonial is the softest and most approachable. \u003ca href=\"\/products\/chaseki-saemidori-special\"\u003eSaemidori Special\u003c\/a\u003e (THB 1,051) steps above with more complexity - slight astringency resolving to juiciness, Khanom Ping smokiness, and mineral chalk. \u003ca href=\"\/products\/chaseki-saemidori-standard\"\u003eSaemidori Standard\u003c\/a\u003e (THB 814) is the most accessible price point - designed primarily for clear, latte, and coconut water use with a touch of astringency and a dark chocolate and cacao nib finish.\u003c\/p\u003e\n\u003cp\u003eFor the Okumidori cultivar at the most complex named-farm expression, see \u003ca href=\"\/products\/uejima-okumidori\"\u003eUejima Okumidori\u003c\/a\u003e from Wazuka, Uji.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eChaseki Private Blend, Uji, Kyoto. Chaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students. Chaseki Private Blend matchas are available exclusively through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eChaseki Okumidori Ceremonial is available in:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e40g can — THB 1,121\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 1,121 per 40g. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore in the fridge or freezer, sealed in the original can or an airtight container. Return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat makes Chaseki Okumidori Ceremonial unique?\u003c\/h4\u003e\n\u003cp\u003eThe only matcha in the Chaseki Private Blend Uji ceremonial range with zero astringency. Okumidori at ceremonial grade from Uji produces a completely smooth, creamy cup - edamame, buttered green asparagus, avocado hint, and a vanilla and white chocolate finish. The most approachable ceremonial option in the range.\u003c\/p\u003e\n\u003ch4\u003eWhat are the white chocolate and vanilla notes?\u003c\/h4\u003e\n\u003cp\u003eNatural flavor impressions from the Okumidori cultivar at ceremonial grade - not added. White chocolate is a clean, milky sweetness without bitterness. Vanilla is a warm, smooth aromatic quality. Together they give the finish a distinctive dessert-like warmth.\u003c\/p\u003e\n\u003ch4\u003eIs Okumidori Ceremonial suitable for lattes?\u003c\/h4\u003e\n\u003cp\u003eYes. Zero astringency, vanilla sweetness, and white chocolate notes complement milk naturally. A smooth, pleasurable latte with no bitterness or harshness in either hot or iced preparations.\u003c\/p\u003e\n\u003ch4\u003eHow does Okumidori Ceremonial compare to Saemidori Special?\u003c\/h4\u003e\n\u003ca href=\"\/products\/chaseki-saemidori-special\"\u003eSaemidori Special\u003c\/a\u003e has slight astringency resolving to juiciness, Khanom Ping smokiness, and mineral chalk - more structured and complex. Okumidori Ceremonial has zero astringency - softer, creamier, vanilla and white chocolate finish. Okumidori is more approachable. Saemidori Special is more interesting.\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes - the most approachable entry point in the Chaseki Private Blend Uji ceremonial range. Zero astringency and smooth creaminess make it immediately enjoyable.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor smooth, zero-astringency ceremonial matcha across all preparation styles, Okumidori Ceremonial. For more complexity and structure, \u003ca href=\"\/products\/chaseki-saemidori-special\"\u003eSaemidori Special\u003c\/a\u003e. For everyday latte value, \u003ca href=\"\/products\/chaseki-saemidori-standard\"\u003eSaemidori Standard\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in fridge. Over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. All Chaseki Private Blend matcha is sourced from two regions: Uji, Kyoto and Yame, Fukuoka.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Zero-astringency and vanilla-white chocolate character suits premium café latte menus. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eChaseki Private Blend matchas are sourced from Uji, Kyoto for consistent quality and versatile performance.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chaseki-saemidori-special\"\u003eChaseki Saemidori Special\u003c\/a\u003e - more structured, Khanom Ping smokiness\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chaseki-saemidori-standard\"\u003eChaseki Saemidori Standard\u003c\/a\u003e - accessible everyday latte option\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-okumidori\"\u003eUejima Okumidori\u003c\/a\u003e - named-farm single-cultivar Okumidori for the most complex expression\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chaseki Tea","offers":[{"title":"40g","offer_id":47868861579421,"sku":"CHA-MAT-OKE-40P","price":1121.0,"currency_code":"THB","in_stock":false},{"title":"100g","offer_id":47868861612189,"sku":"CHA-MAT-OKE-100P","price":2492.0,"currency_code":"THB","in_stock":true},{"title":"250g","offer_id":47868861644957,"sku":"CHA-MAT-OKE-250P","price":5537.0,"currency_code":"THB","in_stock":true},{"title":"500g","offer_id":47868861677725,"sku":"CHA-MAT-OKE-500P","price":9844.0,"currency_code":"THB","in_stock":true},{"title":"1000g","offer_id":47868861710493,"sku":"CHA-MAT-OKE-1000S","price":17500.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/okumidori-40g_261636ec-ab6a-4d3d-99c0-263ebc82d3fc.jpg?v=1777144564"},{"product_id":"chaseki-saemidori-special","title":"Saemidori Special - Chaseki Private Blend Ceremonial Matcha from Uji, Kyoto","description":"\u003cstrong\u003eSaemidori Special - Chaseki Private Blend Ceremonial Matcha from Uji, Kyoto\u003c\/strong\u003e\n\u003cp\u003eChaseki Saemidori Special is part of the Chaseki Private Blend collection - a ceremonial matcha sourced from Uji, Kyoto and available exclusively under the Chaseki brand. More structured and complex than the Okumidori Ceremonial: slightly astringent on entry, resolving into a pleasant juiciness. Fresh notes of edamame, buttered asparagus, snow peas, and artichokes. Khanom Ping smokiness and mineral chalk. Macadamia, hazelnuts, and pistachios through the mid-palate. Recommended for usucha, clear-style, latte, and coconut water.\u003c\/p\u003e\n\u003ch2\u003eAbout Chaseki Saemidori Special\u003c\/h2\u003e\n\u003cp\u003eSaemidori Special is part of our Ceremonial Matcha collection and is a Chaseki Private Blend product - sourced from Uji, Kyoto and sold exclusively under the Chaseki brand.\u003c\/p\u003e\n\u003cp\u003eWhere \u003ca href=\"\/products\/chaseki-okumidori-ceremonial\"\u003eOkumidori Ceremonial\u003c\/a\u003e is smooth, creamy, and zero astringency, Saemidori Special introduces structure: a slight astringency that resolves to juiciness, a Khanom Ping smokiness that adds warm depth, and mineral chalk notes that give the cup a clean, defined character. The macadamia, hazelnut, and pistachio nuttiness adds further dimension. It is a more demanding and more interesting cup than the Okumidori Ceremonial - the right choice for those who want more from their everyday ceremonial matcha.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Medium | \u003cstrong\u003eFinish:\u003c\/strong\u003e Medium, juicy | \u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate | \u003cstrong\u003eAstringency:\u003c\/strong\u003e Slight, resolves to juiciness\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eSaemidori Special opens with a medium body and a slight astringency that transitions quickly to a pleasant juiciness on the palate. Edamame leads the vegetal character alongside buttered asparagus, snow peas, and artichokes - clean and well-defined. Khanom Ping smokiness adds warm, caramelized depth through the mid-palate. Mineral chalk notes provide structure and freshness. Macadamia, hazelnuts, and pistachios run through the body with gentle nuttiness. A satisfying, balanced cup with genuine complexity.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Chaseki Saemidori Special\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003cli\u003eCoconut water matcha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe Khanom Ping smokiness and mineral notes hold up well in lattes - they add structure without heaviness. In clear-style preparations, the juiciness and chalk freshness are vivid and refreshing. In usucha, the slight astringency adds body and interest to the bowl.\u003c\/p\u003e\n\u003ch2\u003eHow Chaseki Saemidori Special Compares\u003c\/h2\u003e\n\u003cp\u003eWithin the Chaseki Private Blend Uji ceremonial range, Saemidori Special sits between \u003ca href=\"\/products\/chaseki-okumidori-ceremonial\"\u003eOkumidori Ceremonial\u003c\/a\u003e and \u003ca href=\"\/products\/chaseki-saemidori-standard\"\u003eSaemidori Standard\u003c\/a\u003e. Okumidori Ceremonial is softer and creamier - zero astringency, vanilla and white chocolate finish. Saemidori Standard is lighter and better suited to everyday clear, latte, and coconut water use at a lower price. Saemidori Special is the most complex of the three - the right choice for usucha and those who want genuine character in the cup.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eChaseki Private Blend, Uji, Kyoto. Chaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eSaemidori Special is available in:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e40g can — THB 1,051\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 1,051 per 40g. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore in the fridge or freezer, sealed in its original can or an airtight container. Return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat is the difference between Saemidori Special and Saemidori Standard?\u003c\/h4\u003e\n\u003cp\u003eSaemidori Special is more complex: slight astringency resolving to juiciness, Khanom Ping smokiness, mineral chalk, and macadamia, hazelnut, pistachio nuttiness. \u003ca href=\"\/products\/chaseki-saemidori-standard\"\u003eSaemidori Standard\u003c\/a\u003e is lighter and designed for clear, latte, and coconut water at a lower price. Saemidori Special is the better choice for usucha.\u003c\/p\u003e\n\u003ch4\u003eWhat is the Khanom Ping smokiness?\u003c\/h4\u003e\n\u003cp\u003eKhanom Ping is a traditional Thai baked coconut dessert with warm, toasted, caramelized sweetness. As a tasting reference it describes a light, clean smokiness - warm rather than sharp - that adds depth through the mid-palate.\u003c\/p\u003e\n\u003ch4\u003eIs Saemidori Special suitable for lattes?\u003c\/h4\u003e\n\u003cp\u003eYes. Mineral chalk adds structure, juiciness prevents flatness, and Khanom Ping smokiness adds complexity to both hot and iced lattes.\u003c\/p\u003e\n\u003ch4\u003eHow does this compare to Chaseki Okumidori Ceremonial?\u003c\/h4\u003e\n\u003ca href=\"\/products\/chaseki-okumidori-ceremonial\"\u003eOkumidori Ceremonial\u003c\/a\u003e has zero astringency - softer, creamier, vanilla and white chocolate finish. Saemidori Special is more structured - slight astringency, Khanom Ping smokiness, mineral chalk. Okumidori is more approachable. Saemidori Special is more complex.\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. The slight astringency is gentle and resolves quickly. For zero-astringency, \u003ca href=\"\/products\/chaseki-okumidori-ceremonial\"\u003eOkumidori Ceremonial\u003c\/a\u003e is the gentler starting point.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in fridge. Over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. All Chaseki Private Blend matcha is sourced from two regions: Uji, Kyoto and Yame, Fukuoka.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar. Chaseki Private Blend matchas are sourced from Uji, Kyoto for consistent quality.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chaseki-okumidori-ceremonial\"\u003eChaseki Okumidori Ceremonial\u003c\/a\u003e - softer, creamier, zero astringency\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chaseki-saemidori-standard\"\u003eChaseki Saemidori Standard\u003c\/a\u003e - lighter everyday option\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chaseki-saemidori\"\u003eChaseki Saemidori\u003c\/a\u003e - single cultivar Saemidori from the Chaseki single-cultivar range\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chaseki Tea","offers":[{"title":"40g","offer_id":47868861972637,"sku":"CHA-MAT-SES-40P","price":1051.0,"currency_code":"THB","in_stock":false},{"title":"100g","offer_id":47868862005405,"sku":"CHA-MAT-SES-100P","price":2335.0,"currency_code":"THB","in_stock":true},{"title":"250g","offer_id":47868862038173,"sku":"CHA-MAT-SES-250P","price":5189.0,"currency_code":"THB","in_stock":false},{"title":"500g","offer_id":47868862070941,"sku":"CHA-MAT-SES-500P","price":9225.0,"currency_code":"THB","in_stock":false},{"title":"1000g","offer_id":47868862103709,"sku":"CHA-MAT-SES-1000S","price":16400.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/saemidori-special-40g_ae084743-699e-40d6-8cb4-fc7726b80ec3.jpg?v=1777144581"},{"product_id":"chaseki-gokou","title":"Chaseki Gokou - Single Cultivar Koicha Ceremonial Matcha from Uji, Kyoto","description":"\u003cstrong\u003eChaseki Gokou - Single Cultivar Koicha Ceremonial Matcha from Uji, Kyoto\u003c\/strong\u003e\n\u003cp\u003eChaseki Gokou is the pinnacle of the Chaseki Private Blend single-cultivar matcha range. A pure Gokou cultivar matcha sourced from Uji, Kyoto and available exclusively under the Chaseki brand. Buttered spinach, avocados, and asparagus. Hazelnuts, walnuts, and chestnut. Roses, osmanthus, and vanilla. Dark chocolate and cacao nibs. Recommended for koicha, usucha, and clear-style preparations. At THB 3,645 per 40g, the most complex expression of Uji Kyoto terroir in the Chaseki Private Blend collection.\u003c\/p\u003e\n\u003ch2\u003eAbout Chaseki Gokou\u003c\/h2\u003e\n\u003cp\u003eChaseki Gokou is part of our Ceremonial Matcha collection and is a Chaseki Private Blend product - sourced from Uji, Kyoto and sold exclusively under the Chaseki brand.\u003c\/p\u003e\n\u003cp\u003eGokou (五光) is one of Japan's most revered matcha cultivars, historically associated with the Uji region and prized for its exceptional depth, complex character, and the combination of buttery richness, deep umami, and floral-chocolate layering it achieves at high cultivation levels. It is relatively rare in pure single-cultivar form - most matchas that include Gokou blend it with other cultivars to moderate its intensity and cost.\u003c\/p\u003e\n\u003cp\u003eChaseki Gokou presents it unblended: the complete, unmediated character of the Gokou cultivar at koicha grade from Uji, Kyoto. Buttered spinach, avocado creaminess, asparagus depth, three-nut warmth of hazelnuts, walnuts, and chestnut, rose and osmanthus florals, vanilla sweetness, and dark chocolate and cacao nibs on the finish. The full character of a cultivar that has defined Uji ceremonial matcha for centuries.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Rich, full\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Long\n\u003cstrong\u003eUmami:\u003c\/strong\u003e High\n\u003cstrong\u003eCharacter:\u003c\/strong\u003e Buttery, floral, dark chocolate\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eChaseki Gokou opens with a rich, full mouthfeel and a long finish. Buttered spinach leads the vegetal character - deep and full. Avocado creaminess follows, smooth and coating. Asparagus adds a clean, direct green dimension. Hazelnut nuttiness runs through the mid-palate alongside walnuts and the warm sweetness of chestnut. Floral notes of roses and osmanthus layer above the richness - vivid and aromatic. Vanilla integrates smoothly through the body, warm and cohesive. Dark chocolate and cacao nibs close the finish with depth and warmth. High umami sustains throughout the cup and into the long finish.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Chaseki Gokou\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eKoicha\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eChaseki Gokou is built for koicha. The Gokou cultivar's buttery richness, avocado creaminess, dark chocolate depth, and high umami all intensify under thick concentration - the roses, osmanthus, walnuts, hazelnuts, and chestnut warmth are fully expressed at koicha weight. In usucha, the long finish and full-range character produce a deeply satisfying, complex bowl. In clear-style, the asparagus, avocado, and floral notes are vivid and expressive.\u003c\/p\u003e\n\u003ch2\u003eHow Chaseki Gokou Compares\u003c\/h2\u003e\n\u003cp\u003eThe pinnacle of the Chaseki Private Blend single-cultivar range. \u003ca href=\"\/products\/chaseki-uji-hikari\"\u003eChaseki Uji Hikari\u003c\/a\u003e (THB 1,500) is more accessible - slightly astringent, juicy, savory umami, roses, osmanthus, and cacao nibs in a more latte-friendly profile. \u003ca href=\"\/products\/chaseki-izumo-midori-no-mukashi\"\u003eChaseki Izumo Midori No Mukashi\u003c\/a\u003e (THB 1,860) is the Okumidori expression - fresh cut grass, peas, avocado, and fruit notes with latte and mocktail versatility. Chaseki Gokou stands alone at the top: the richest, most complex, and most koicha-oriented matcha in the Chaseki Private Blend range.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eChaseki Private Blend, Uji, Kyoto. Chaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students. Chaseki Gokou is available exclusively through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eChaseki Gokou is available in:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e40g can — THB 3,645\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 3,645 per 40g. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Chaseki Gokou in the fridge or freezer, sealed in its original can or an airtight container. At this level, proper storage is essential. Return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhy is Chaseki Gokou priced at THB 3,645?\u003c\/h4\u003e\n\u003cp\u003eGokou is one of Japan's most revered and rare matcha cultivars. At ceremonial koicha grade from Uji, Kyoto, a pure single-cultivar Gokou reflects the quality and rarity of the source material. Buttered spinach, avocado, asparagus, hazelnuts, walnuts, chestnut, roses, osmanthus, vanilla, dark chocolate, and cacao nibs - a cup that earns its price.\u003c\/p\u003e\n\u003ch4\u003eWhat is the Gokou cultivar?\u003c\/h4\u003e\n\u003cp\u003eGokou (五光) is one of Japan's most highly regarded matcha cultivars, associated with Uji, Kyoto. Prized for exceptional sweetness, deep umami, rich body, buttery character, and complex floral and chocolate notes. Relatively rare in pure single-cultivar form - most producers blend it to moderate intensity and cost.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki Gokou suitable for koicha?\u003c\/h4\u003e\n\u003cp\u003eYes - specifically recommended for koicha. Buttery richness, avocado creaminess, dark chocolate depth, and high umami all intensify under thick preparation. Roses, osmanthus, walnuts, hazelnuts, and chestnut are fully expressed at koicha concentration.\u003c\/p\u003e\n\u003ch4\u003eHow does Chaseki Gokou compare to Chaseki Uji Hikari?\u003c\/h4\u003e\n\u003ca href=\"\/products\/chaseki-uji-hikari\"\u003eChaseki Uji Hikari\u003c\/a\u003e is more accessible - slightly astringent, juicy, savory umami, roses, osmanthus, cacao nibs - recommended for usucha, clear, and latte. Chaseki Gokou is richer and more complex - buttered spinach, avocado, asparagus, three-nut warmth, full floral layering, dark chocolate - specifically for koicha.\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eChaseki Gokou is best appreciated by those with experience in koicha preparation. For those new to ceremonial matcha, start with \u003ca href=\"\/products\/chaseki-okumidori-ceremonial\"\u003eOkumidori Ceremonial\u003c\/a\u003e or \u003ca href=\"\/products\/chaseki-saemidori-standard\"\u003eSaemidori Standard\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in fridge. Over one year frozen. At this level, storage is non-negotiable. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. All Chaseki Private Blend matcha is sourced from two regions: Uji, Kyoto and Yame, Fukuoka.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Used by premium specialty tea programs. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki Gokou worth the price?\u003c\/h4\u003e\n\u003cp\u003eFor serious koicha preparation, yes. For everyday lattes or usucha, \u003ca href=\"\/products\/chaseki-uji-hikari\"\u003eChaseki Uji Hikari\u003c\/a\u003e or \u003ca href=\"\/products\/chaseki-izumo-midori-no-mukashi\"\u003eChaseki Izumo Midori No Mukashi\u003c\/a\u003e offer better value per gram.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chaseki-uji-hikari\"\u003eChaseki Uji Hikari\u003c\/a\u003e - single cultivar Uji Hikari, more accessible\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chaseki-izumo-midori-no-mukashi\"\u003eChaseki Izumo Midori No Mukashi\u003c\/a\u003e - Okumidori single cultivar with fruit notes\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-koicha\"\u003eHow to Prepare Koicha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chaseki Tea","offers":[{"title":"40g","offer_id":47868862300317,"sku":"CHA-MAT-GOK-40S","price":3645.0,"currency_code":"THB","in_stock":true},{"title":"100g","offer_id":47868862333085,"sku":"CHA-MAT-GOK-10P","price":8166.0,"currency_code":"THB","in_stock":false},{"title":"250g","offer_id":47868862365853,"sku":"CHA-GOK-250G","price":18146.0,"currency_code":"THB","in_stock":false},{"title":"500g","offer_id":47868862398621,"sku":"CHA-GOK-500G","price":32259.0,"currency_code":"THB","in_stock":false},{"title":"1000g","offer_id":47868862431389,"sku":"CHA-GOK-1000G","price":57350.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/gokou-40g.jpg?v=1777113265"},{"product_id":"shien","title":"Shien - Saemidori, Asahi, and Uji Hikari Ceremonial Matcha from Heikisuien, Joyo, Uji","description":"\u003cstrong\u003eShien - Saemidori, Asahi, and Uji Hikari Ceremonial Matcha from Heikisuien, Joyo, Uji\u003c\/strong\u003e\n\u003cp\u003eShien (紫苑) is the entry point into Heikisuien's premium koicha matcha range - a ceremonial grade blend from Joyo, Uji, Kyoto, built on three cultivars: Saemidori, Asahi, and Uji Hikari. A medium to thick mouthfeel, long finish, and a profile that layers avocado creaminess over cooked green peas and dark chocolate depth. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021. Shien is where that range begins.\u003c\/p\u003e\n\u003ch2\u003eAbout Shien\u003c\/h2\u003e\n\u003cp\u003eShien is part of our Ceremonial Matcha collection and is produced by Heikisuien, a ceremonial matcha producer based in Joyo, Uji, Kyoto - within the region historically recognized as the heart of Japanese matcha culture.\u003c\/p\u003e\n\u003cp\u003eThe name Shien (紫苑) - Japanese for \"aster flower\" - reflects its layered, nuanced character: not one note but many, arranged with care. Three cultivars contribute distinct qualities to the blend. Saemidori brings custardy sweetness and rich depth. Asahi adds buttery body and a coating mouthfeel that holds up under thick preparation. Uji Hikari provides the structural weight and long, clean finish that completes the composition.\u003c\/p\u003e\n\u003cp\u003eThe result is a matcha built specifically for koicha - substantial enough to hold concentration, complex enough to reward it.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Medium to thick, creamy\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Long\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Medium\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Natural, layered\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eShien opens with a medium to thick body and a long, sustained finish. Cooked green peas lead the vegetal entry - warm and direct. Buttered green asparagus follows, adding green richness alongside a gentle creaminess that builds across the mid-palate. Avocado creaminess becomes the defining texture note - smooth, coating, and full. Nutty impressions of macadamia arrive with paired notes of cacao and dark chocolate, adding depth and a slight earthiness. Subtle fruity impressions of raspberry and strawberry drift across the back palate, lifting the finish. Medium umami sustains throughout, clean and integrated. A matcha that builds slowly and rewards patient preparation.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Shien\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eKoicha\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eShien is built for koicha. Its three-cultivar blend provides the body, umami, and long finish that thick preparation demands - the creaminess and dark chocolate depth both intensify under concentration. In usucha, it produces a deeply satisfying bowl with complexity that takes multiple sips to fully appreciate. For cafés building a premium koicha program or specialty tea menus, Shien is the accessible entry into Heikisuien's koicha range before stepping to \u003ca href=\"\/products\/ukitsu\"\u003eUkitsu\u003c\/a\u003e, \u003ca href=\"\/products\/hekisui\"\u003eHekisui\u003c\/a\u003e, or \u003ca href=\"\/products\/houju\"\u003eHouju\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow Shien Compares\u003c\/h2\u003e\n\u003cp\u003eWithin the Heikisuien koicha range, Shien is the entry point. \u003ca href=\"\/products\/ukitsu\"\u003eUkitsu\u003c\/a\u003e (Samidori + Asahi) steps above with a more floral, pear-forward sweetness and vanilla depth. \u003ca href=\"\/products\/hekisui\"\u003eHekisui\u003c\/a\u003e (Midori + Asahi + Uji Hikari) is lighter and airier, with more prominent floral notes of roses and osmanthus. \u003ca href=\"\/products\/houju\"\u003eHouju\u003c\/a\u003e (Samidori + Asahi + Uji Hikari) is the richest and most complex - yogurt creaminess, jasmine, and the highest umami of the four. Shien is the right start: substantial, layered, and genuinely well-suited to koicha without the premium of the upper tiers.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eShien is produced by Heikisuien, located in Joyo - a city within the Uji region of Kyoto, Japan. Joyo sits within the same historically significant tea-growing corridor as Uji and Kyotanabe, where shade-grown tencha and high-grade ceremonial matcha have been produced for centuries.\u003c\/p\u003e\n\u003cp\u003eChaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor. Every 30g can of Shien sold in Thailand is traceable to this single producer - no intermediaries, no anonymous blending, no relabeling.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Shien is part of a range that does not exist anywhere else in Thailand - Heikisuien's ceremonial matcha is available exclusively through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eShien is available in one format:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e30g can\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTHB 2,770 per can. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Shien in the fridge or freezer, sealed in its original can or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening to avoid condensation. See FAQ 4 below for full storage guidance.\u003c\/p\u003e\n\u003ch2\u003eLearn More\u003c\/h2\u003e\n\u003cp\u003eInterested in koicha preparation or exploring the Heikisuien range? Visit our \u003ca href=\"\/pages\/learn\"\u003eeducational library and video tutorials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat is Heikisuien and where is it located?\u003c\/h4\u003e\n\u003cp\u003eHeikisuien is a ceremonial matcha producer based in Joyo, Uji, Kyoto - within Japan's most historically significant matcha-producing region. Heikisuien produces multi-cultivar ceremonial blends designed for koicha and high-level usucha preparation. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor.\u003c\/p\u003e\n\u003ch4\u003eWhy does Shien use three cultivars?\u003c\/h4\u003e\n\u003cp\u003eShien combines Saemidori, Asahi, and Uji Hikari to build a layered profile no single cultivar achieves alone. Saemidori brings custardy sweetness. Asahi adds buttery body and coating mouthfeel. Uji Hikari provides the depth and long finish that makes this particularly well suited to koicha. The blend is composed for thick preparation.\u003c\/p\u003e\n\u003ch4\u003eIs Shien suitable for koicha?\u003c\/h4\u003e\n\u003cp\u003eYes - specifically recommended for koicha. The three-cultivar blend provides the body, umami, and long finish that thick preparation demands. Avocado creaminess and dark chocolate depth both intensify under concentration. The most accessible koicha option in the Heikisuien range at THB 2,770 per 30g.\u003c\/p\u003e\n\u003ch4\u003eHow does Shien compare to the other Heikisuien matchas?\u003c\/h4\u003e\n\u003cp\u003eShien is the entry into Heikisuien's koicha range. \u003ca href=\"\/products\/ukitsu\"\u003eUkitsu\u003c\/a\u003e adds floral pear-forward sweetness and vanilla depth. \u003ca href=\"\/products\/hekisui\"\u003eHekisui\u003c\/a\u003e is lighter and airier with prominent roses and osmanthus. \u003ca href=\"\/products\/houju\"\u003eHouju\u003c\/a\u003e is the richest and most complex with yogurt creaminess, jasmine, and the highest umami of the four.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eAt Chaseki, matcha is categorized by intended use. Ceremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eShien rewards matcha drinkers with some experience. For beginners, start with \u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e or \u003ca href=\"\/products\/heikisuien-hatsu-mukashi\"\u003eHatsu Mukashi (Heikisuien)\u003c\/a\u003e from the Heikisuien everyday range before stepping into the koicha tier.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor koicha and formal usucha, choose from the Heikisuien koicha range (Shien, Ukitsu, Hekisui, Houju). For lattes and everyday iced preparations, the Heikisuien latte\/usucha range is better suited.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eStore in the fridge or freezer in an airtight container. Fresh up to four months in the fridge. Over one year frozen if sealed. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Matcha contains caffeine and L-theanine, contributing to calmer, more sustained energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. Heikisuien matcha is sourced directly from the producer in Joyo, Uji, Kyoto. No intermediaries.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes and professional use?\u003c\/h4\u003e\n\u003cp\u003eYes. Heikisuien is used by specialty tea programs and premium café menus in Thailand. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar. Blended matcha combines cultivars for complexity or a specific profile. Heikisuien's multi-cultivar blends are deliberately composed for layered expression in ceremonial preparation.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/ukitsu\"\u003eUkitsu\u003c\/a\u003e - next step up: Samidori + Asahi with floral sweetness and vanilla depth\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/hekisui\"\u003eHekisui\u003c\/a\u003e - Midori + Asahi + Uji Hikari, lighter and airier in the koicha range\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/houju\"\u003eHouju\u003c\/a\u003e - the pinnacle of the Heikisuien koicha range\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e - entry point into the Heikisuien everyday range for lattes and usucha\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/pages\/how-to-prepare-koicha\"\u003eHow to Prepare Koicha\u003c\/a\u003e - our guide to thick matcha preparation\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heikisuien","offers":[{"title":"30g","offer_id":47868862660765,"sku":"HEK-MAT-SHN-30S","price":2770.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/shien-30g_bd91aeaa-4acd-4e60-b5d1-02a5a8a2f09a.jpg?v=1777144600"},{"product_id":"ukitsu","title":"Ukitsu - Samidori and Asahi Ceremonial Matcha from Heikisuien, Joyo, Uji","description":"\u003cstrong\u003eUkitsu - Samidori and Asahi Ceremonial Matcha from Heikisuien, Joyo, Uji\u003c\/strong\u003e\n\u003cp\u003eUkitsu (右橘) is a ceremonial matcha from Heikisuien, Joyo, Uji, Kyoto - built on a Samidori and Asahi blend that produces one of the most distinctively floral and sweet profiles in the Chaseki koicha range. Roses and osmanthus. Pear sweetness with hints of vanilla. Buttery, creamy, and slightly salty with nice umami layers. A medium to thick mouthfeel and a long finish. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021. Ukitsu is the one that surprises.\u003c\/p\u003e\n\u003ch2\u003eAbout Ukitsu\u003c\/h2\u003e\n\u003cp\u003eUkitsu is part of our Ceremonial Matcha collection and is produced by Heikisuien in Joyo, Uji, Kyoto. The Samidori and Asahi cultivar blend is unusual in the koicha matcha world: Samidori's refined structure and clean sweetness provide the framework, while Asahi's buttery body, coating mouthfeel, and exceptional umami give the blend its weight and depth.\u003c\/p\u003e\n\u003cp\u003eWhat emerges is a matcha that performs beautifully in thick preparation while expressing a floral elegance that most koicha matchas sacrifice for density. The rose and osmanthus character, pear-like sweetness, and vanilla notes are not subtle - they define the cup alongside Asahi's toasty, creamy body. Together, they make Ukitsu the most floral and sweet matcha in the Heikisuien koicha range.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Medium to thick, creamy\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Long\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Nice layers, sustained\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Pronounced, floral\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eUkitsu opens with a medium to thick body and a long, sustained finish. Floral notes of roses and osmanthus define the entry - vivid and clean, arriving early and staying through the cup. Pear sweetness follows, lifted by hints of vanilla that add warmth without richness. A subtle nuttiness of peanuts and almonds runs through the mid-palate, grounded by Asahi's characteristic creamy, toasty, buttery body. A slight saltiness adds structure and depth, preventing the sweetness from becoming cloying. Nice umami layers complete the composition, sustaining the finish with a composed, elegant persistence. Very sweet, very floral, very complete.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Ukitsu\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eKoicha\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUkitsu is recommended for koicha. The floral and vanilla notes intensify under concentration rather than fading, and Asahi's buttery body holds the mouthfeel with authority in thick preparation. In usucha, it produces a bowl that is simultaneously sweet, floral, and deep - one of the more memorable cups in the Heikisuien range. For those who find most koicha matchas too savory or heavy, Ukitsu is the exception. Step below to \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e for more cooked pea depth and dark chocolate character. Step above to \u003ca href=\"\/products\/hekisui\"\u003eHekisui\u003c\/a\u003e or \u003ca href=\"\/products\/houju\"\u003eHouju\u003c\/a\u003e for greater complexity and umami richness.\u003c\/p\u003e\n\u003ch2\u003eHow Ukitsu Compares\u003c\/h2\u003e\n\u003cp\u003eWithin the Heikisuien koicha range, Ukitsu is the most floral and sweet. \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e (Saemidori + Asahi + Uji Hikari) is richer and more layered with cooked pea depth and dark chocolate notes. \u003ca href=\"\/products\/hekisui\"\u003eHekisui\u003c\/a\u003e (Midori + Asahi + Uji Hikari) is lighter and airier with a different floral expression - roses and osmanthus with more macadamia nuttiness. \u003ca href=\"\/products\/houju\"\u003eHouju\u003c\/a\u003e (Samidori + Asahi + Uji Hikari) is the richest and most complex, with yogurt creaminess, jasmine, and the highest umami of the range. Ukitsu holds its own lane: sweet, floral, and genuinely different.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eUkitsu is produced by Heikisuien, located in Joyo, Uji, Kyoto - within Japan's historically significant matcha-producing region. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor. Every 30g can of Ukitsu sold in Thailand is traceable to this single producer.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. The Heikisuien range is available in Thailand exclusively through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eUkitsu is available in one format:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e30g can\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTHB 3,310 per can. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Ukitsu in the fridge or freezer, sealed in its original can or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat makes Ukitsu's flavor profile distinctive?\u003c\/h4\u003e\n\u003cp\u003eUkitsu is unusually floral and sweet for a koicha-grade matcha. The Samidori and Asahi blend produces roses, osmanthus, pear sweetness, and vanilla depth - combined with Asahi's characteristic butter and creaminess. The result is a koicha matcha that is genuinely surprising in its elegance and sweetness.\u003c\/p\u003e\n\u003ch4\u003eHow does Ukitsu compare to Shien?\u003c\/h4\u003e\n\u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e (Saemidori + Asahi + Uji Hikari) is richer and more layered - cooked pea depth, avocado creaminess, dark chocolate. Ukitsu is more elegant and floral. The Samidori base lets Asahi's pear, vanilla, and rose florals come forward more clearly. Shien is the denser cup. Ukitsu is the sweeter, more floral one.\n\u003ch4\u003eIs Ukitsu suitable for koicha?\u003c\/h4\u003e\n\u003cp\u003eYes. Floral and vanilla notes intensify under concentration. Asahi's buttery body holds the mouthfeel in thick preparation. Specifically recommended for koicha.\u003c\/p\u003e\n\u003ch4\u003eWhat does the Asahi cultivar contribute to Ukitsu?\u003c\/h4\u003e\n\u003cp\u003eAsahi provides the creamy, toasty, buttery foundation and thick coating mouthfeel. Without it, Ukitsu would be elegant but lighter. Asahi gives it the body to hold up in koicha while the Samidori contributes the floral character.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eAt Chaseki, matcha is categorized by intended use. Ceremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eUkitsu rewards matcha drinkers who can appreciate floral sweetness and buttery depth. For beginners, start with \u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e before investing in the koicha tier.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor koicha and formal usucha, choose from the Heikisuien koicha range. For lattes and everyday preparations, the Heikisuien everyday range is better suited.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh up to four months in the fridge. Over one year frozen if sealed. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, contributing to calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. Heikisuien, Joyo, Uji, Kyoto. First introduced to Thailand by Chaseki in 2021. Exclusive Thai distributor.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes and professional use?\u003c\/h4\u003e\n\u003cp\u003eYes. Available for specialty tea programs. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar. Blended matcha combines cultivars for complexity. Heikisuien's blends are deliberately composed for layered ceremonial expression.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e - entry into the Heikisuien koicha range, richer and more layered\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/hekisui\"\u003eHekisui\u003c\/a\u003e - Midori + Asahi + Uji Hikari, lighter and airier in character\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/houju\"\u003eHouju\u003c\/a\u003e - the pinnacle of the Heikisuien koicha range\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e - entry into the Heikisuien everyday range\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-koicha\"\u003eHow to Prepare Koicha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heikisuien","offers":[{"title":"30g","offer_id":47868862824605,"sku":"HEK-MAT-UKI-30S","price":3310.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/ukitsu-30g.jpg?v=1777113280"},{"product_id":"hekisui","title":"Hekisui - Midori, Asahi, and Uji Hikari Ceremonial Matcha from Heikisuien, Joyo, Uji","description":"\u003cstrong\u003eHekisui - Midori, Asahi, and Uji Hikari Ceremonial Matcha from Heikisuien, Joyo, Uji\u003c\/strong\u003e\n\u003cp\u003eHekisui (碧翠) - \"Jade Green\" - is a ceremonial matcha from Heikisuien, Joyo, Uji, Kyoto, built on a Midori, Asahi, and Uji Hikari blend. It is the most unusual matcha in the Heikisuien koicha range: light, creamy, and airy despite its high umami - a combination that makes it one of the most elegant thick-preparation matchas in the Chaseki portfolio. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021. Hekisui is the one that defies the expected weight of koicha.\u003c\/p\u003e\n\u003ch2\u003eAbout Hekisui\u003c\/h2\u003e\n\u003cp\u003eHekisui is part of our Ceremonial Matcha collection and is produced by Heikisuien in Joyo, Uji, Kyoto. The name Hekisui (碧翠) translates as \"jade green\" - a name that captures its luminous color and clean, precise character.\u003c\/p\u003e\n\u003cp\u003eThree cultivars compose the blend: Midori, which brings structural lightness and an airy, clean quality; Asahi, which adds its characteristic buttery body and creamy mouthfeel; and Uji Hikari, which contributes deep umami, natural sweetness, and the long, persistent finish that makes this matcha perform in koicha.\u003c\/p\u003e\n\u003cp\u003eThe result is a matcha that holds a tension worth experiencing: high umami from Uji Hikari, Asahi's rich body, but Midori keeping the whole composition feeling light, airy, and refined rather than dense. In a category dominated by heavy, coating cups, Hekisui is different.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Medium to thick, light and airy\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Long\n\u003cstrong\u003eUmami:\u003c\/strong\u003e High\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Natural, clean\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eHekisui opens with a medium to thick body that feels surprisingly light and airy on entry - clean and precise rather than heavy. Hints of buttered green peas and asparagus lead the vegetal character, fresh and direct. Natural sweetness builds across the mid-palate, paired with pleasant buttery and nutty notes of macadamia. A slightly floral quality emerges - hints of roses, osmanthus, and vanilla add a delicate aromatic layer without weight. Strawberry fruit notes arrive lightly at the back palate, adding a subtle brightness. High umami sustains throughout, clean and integrated, confirming the depth that Uji Hikari delivers. The finish is long and gently sweet. A cup that is harder to describe than it is to appreciate.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Hekisui\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eKoicha\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHekisui is recommended for koicha. Despite its light, airy character, the high umami, Asahi creaminess, and Uji Hikari depth all hold up under thick preparation - the lightness becomes an asset, keeping the cup elegant rather than heavy under concentration. In usucha, it produces a bowl of notable refinement. Step below to \u003ca href=\"\/products\/ukitsu\"\u003eUkitsu\u003c\/a\u003e for more pronounced floral sweetness. Step above to \u003ca href=\"\/products\/houju\"\u003eHouju\u003c\/a\u003e for the richest, most complex expression in the Heikisuien koicha range.\u003c\/p\u003e\n\u003ch2\u003eHow Hekisui Compares\u003c\/h2\u003e\n\u003cp\u003eHekisui sits at the higher middle of the Heikisuien koicha range. Below it, \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e and \u003ca href=\"\/products\/ukitsu\"\u003eUkitsu\u003c\/a\u003e are richer and heavier - Shien with cooked pea depth and dark chocolate, Ukitsu with pear sweetness and vanilla florals. Above Hekisui, \u003ca href=\"\/products\/houju\"\u003eHouju\u003c\/a\u003e is the pinnacle of the range: richer, more complex, with yogurt creaminess, jasmine, and the highest umami of all four. Hekisui's position is defined by its unique light-yet-deep character - more complex than Ukitsu in umami depth, but lighter in body than Houju.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eHekisui is produced by Heikisuien, located in Joyo, Uji, Kyoto. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor. Every 30g can is traceable to this single producer.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students. The Heikisuien range is available in Thailand exclusively through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eHekisui is available in one format:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e30g can\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTHB 4,390 per can. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Hekisui in the fridge or freezer, sealed in its original can or an airtight container. Return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat does 'light, creamy, and airy' mean for a koicha matcha?\u003c\/h4\u003e\n\u003cp\u003eMost koicha matchas are dense and heavy - concentration amplifies weight. Hekisui is different. Despite its high umami, the Midori cultivar produces a lighter, airier texture that makes thick preparation feel surprisingly elegant. The creaminess comes from Asahi. The depth from Uji Hikari. But the overall character stays light.\u003c\/p\u003e\n\u003ch4\u003eWhat is the Midori cultivar?\u003c\/h4\u003e\n\u003cp\u003eMidori is a Japanese tea cultivar valued for its clean character, lighter mouthfeel, and bright, airy quality. In Hekisui, it provides the structural lightness that prevents Asahi's richness and Uji Hikari's depth from becoming heavy. An unusual and distinctive balance for a koicha matcha.\u003c\/p\u003e\n\u003ch4\u003eHow does Hekisui compare to Ukitsu?\u003c\/h4\u003e\n\u003ca href=\"\/products\/ukitsu\"\u003eUkitsu\u003c\/a\u003e (Samidori + Asahi) is sweeter and more pear-forward - roses, osmanthus, vanilla dominating. Hekisui is lighter in texture but higher in umami, with floral notes alongside macadamia nuttiness and strawberry fruit. Ukitsu is the sweeter, more romantic cup. Hekisui is more complex and umami-forward.\n\u003ch4\u003eIs Hekisui suitable for koicha?\u003c\/h4\u003e\n\u003cp\u003eYes. Despite its light character, Hekisui's high umami, Asahi creaminess, and Uji Hikari depth hold up under thick preparation. The Midori lightness keeps the koicha cup elegant rather than heavy.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eHekisui's nuanced balance rewards experienced matcha drinkers. For beginners, start with \u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e from the Heikisuien everyday range.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor koicha and formal usucha, choose the Heikisuien koicha range. For lattes and everyday preparations, the Heikisuien everyday range is better suited.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh up to four months in the fridge, over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. Heikisuien, Joyo, Uji, Kyoto. First introduced to Thailand by Chaseki in 2021.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar. Heikisuien's blends are deliberately composed for layered ceremonial expression.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/ukitsu\"\u003eUkitsu\u003c\/a\u003e - more floral and sweet, one step below in the koicha range\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/houju\"\u003eHouju\u003c\/a\u003e - the pinnacle of the Heikisuien koicha range\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e - the entry to the Heikisuien koicha range\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e - entry into the Heikisuien everyday range\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-koicha\"\u003eHow to Prepare Koicha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heikisuien","offers":[{"title":"30g","offer_id":47868862890141,"sku":"HEK-MAT-HEK-30S","price":4390.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/hekisui-30g.jpg?v=1777113288"},{"product_id":"chiyo-no-sakae","title":"Chiyo No Sakae - Multi-Cultivar Ceremonial Matcha from Heikisuien, Joyo, Uji","description":"\u003cstrong\u003eChiyo No Sakae - Multi-Cultivar Ceremonial Matcha from Heikisuien, Joyo, Uji\u003c\/strong\u003e\n\u003cp\u003eChiyo No Sakae (千代の栄) - \"Eternal Prosperity\" - is the accessible entry point into the Heikisuien ceremonial range. A multi-cultivar blend from Joyo, Uji, Kyoto: thin mouthfeel, clean finish, slight astringency that turns into a pleasant juiciness, smoky with mineral notes, fresh-cut grass, slightly salty with an ocean breeze quality, and hints of coco nibs and vanilla. At THB 875 per 30g, it is Heikisuien character at its most approachable. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021.\u003c\/p\u003e\n\u003ch2\u003eAbout Chiyo No Sakae\u003c\/h2\u003e\n\u003cp\u003eChiyo No Sakae is part of our Ceremonial Matcha collection and is produced by Heikisuien in Joyo, Uji, Kyoto. It is the most complex blend in the Heikisuien range by cultivar count: six varieties - Yabukita, Samihidori, Ujihikari, Ujimidori, Saemidori, and Sayamakaori - each contributing a dimension that makes the whole greater than any one cultivar alone.\u003c\/p\u003e\n\u003cp\u003eAt this price point, Heikisuien's blending expertise is on full display. Six cultivars are not a shortcut - they are a deliberate architectural choice to achieve a balanced, multi-dimensional profile that shows freshness, minerality, light smokiness, and a clean, engaging astringency within a single 30g can. For those exploring Heikisuien for the first time, Chiyo No Sakae is the right starting point.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Thin, clean\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Clean\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate\n\u003cstrong\u003eAstringency:\u003c\/strong\u003e Slight, resolves into juiciness\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eChiyo No Sakae opens with a thin, clean body and a clean finish. Slight astringency meets the palate on entry, resolving quickly into a pleasant juiciness - active and lively rather than sharp. A subtle smokiness runs through the character, paired with mineral notes of chalk that give the matcha its distinctive structure. Fresh-cut grass adds brightness and a familiar green baseline. A slight saltiness extends through the mid-palate, accompanied by a clean ocean breeze quality - fresh and briny. Hints of coco nibs and vanilla drift across the finish, adding a gentle sweetness without weight. The overall impression is clean, structured, and distinctly Heikisuien in character.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Chiyo No Sakae\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eIced and clear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eChiyo No Sakae's clean finish, slight smokiness, and ocean breeze quality translate well across all three preparation styles. In lattes, the mineral and salty notes add structure and prevent the drink from tasting flat. In iced preparations, the fresh-cut grass and ocean breeze character are particularly vivid and refreshing. In usucha, the thin body produces a lighter, more refreshing bowl - a good daily option when the heavier richness of the koicha range isn't what the moment calls for.\u003c\/p\u003e\n\u003ch2\u003eHow Chiyo No Sakae Compares\u003c\/h2\u003e\n\u003cp\u003eChiyo No Sakae is the entry point of the Heikisuien everyday range. The next step up, \u003ca href=\"\/products\/heikisuien-hatsu-mukashi\"\u003eHatsu Mukashi (Heikisuien)\u003c\/a\u003e, adds slightly more astringency, nori seaweed notes, and osmanthus florals. \u003ca href=\"\/products\/kin-no-uzu\"\u003eKin No Uzu\u003c\/a\u003e adds subtle smokiness and a more pronounced ocean character. The range builds through \u003ca href=\"\/products\/matsu-no-midori\"\u003eMatsu No Midori\u003c\/a\u003e, \u003ca href=\"\/products\/taigyoku\"\u003eTaigyoku\u003c\/a\u003e, and \u003ca href=\"\/products\/shiro-no-kotobuki\"\u003eShiro No Kotobuki\u003c\/a\u003e, up to \u003ca href=\"\/products\/tenko\"\u003eTenko\u003c\/a\u003e at the top. For those ready to step into the koicha tier entirely, \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e is the entry there.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eChiyo No Sakae is produced by Heikisuien in Joyo, Uji, Kyoto. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor. Every 30g can is traceable to this single producer.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students. Chiyo No Sakae is a consistent recommendation for customers exploring Heikisuien for the first time - accessible in price, distinctive in character, and a genuine introduction to what this producer does.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eChiyo No Sakae is available in one format:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e30g can\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTHB 875 per can. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhy does Chiyo No Sakae use six cultivars?\u003c\/h4\u003e\n\u003cp\u003eChiyo No Sakae is the accessible entry to the Heikisuien range. Six cultivars (Yabukita, Samihidori, Ujihikari, Ujimidori, Saemidori, Sayamakaori) are blended to achieve freshness, minerality, saltiness, and light smokiness within a single accessible product - showing multiple character dimensions without the depth of investment required for the koicha tier.\u003c\/p\u003e\n\u003ch4\u003eWhat is the 'ocean breeze' note in Chiyo No Sakae?\u003c\/h4\u003e\n\u003cp\u003eThe ocean breeze quality is a subtle marine salinity - a clean, briny freshness - characteristic of certain matcha cultivars. In Chiyo No Sakae, it adds a distinctive salty freshness to the finish that works particularly well in iced and clear-style preparations. Lighter and more atmospheric than 'nori' or 'seaweed' notes found in higher-grade matchas.\u003c\/p\u003e\n\u003ch4\u003eIs Chiyo No Sakae better for lattes or usucha?\u003c\/h4\u003e\n\u003cp\u003eBoth. The slight smokiness and mineral-salty character add structure to lattes. In usucha, the thin mouthfeel and clean finish produce a lighter, refreshing bowl. In iced preparations, the ocean breeze and fresh-cut grass notes are particularly vivid.\u003c\/p\u003e\n\u003ch4\u003eHow does Chiyo No Sakae compare to the other Heikisuien everyday matchas?\u003c\/h4\u003e\n\u003cp\u003eChiyo No Sakae is the entry of the Heikisuien everyday range. \u003ca href=\"\/products\/heikisuien-hatsu-mukashi\"\u003eHatsu Mukashi (Heikisuien)\u003c\/a\u003e adds more astringency and nori seaweed notes. \u003ca href=\"\/products\/kin-no-uzu\"\u003eKin No Uzu\u003c\/a\u003e adds more smokiness. The range builds in complexity through \u003ca href=\"\/products\/matsu-no-midori\"\u003eMatsu No Midori\u003c\/a\u003e, \u003ca href=\"\/products\/taigyoku\"\u003eTaigyoku\u003c\/a\u003e, \u003ca href=\"\/products\/shiro-no-kotobuki\"\u003eShiro No Kotobuki\u003c\/a\u003e, and \u003ca href=\"\/products\/tenko\"\u003eTenko\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. Chiyo No Sakae is the most approachable entry point in the Heikisuien range. Clean finish and accessible price make it easy to explore.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor lattes, iced preparations, and everyday usucha, Chiyo No Sakae is a strong choice. For koicha, step into the Heikisuien koicha range starting with \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in the fridge, over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. Heikisuien, Joyo, Uji, Kyoto. First introduced to Thailand by Chaseki in 2021.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Suitable for café lattes and specialty drink menus. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar. Chiyo No Sakae uses six cultivars to deliver multi-dimensional character at an accessible price.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/heikisuien-hatsu-mukashi\"\u003eHatsu Mukashi (Heikisuien)\u003c\/a\u003e - next step up, more astringency and nori seaweed notes\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/kin-no-uzu\"\u003eKin No Uzu\u003c\/a\u003e - more smokiness and ocean character\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e - entry into the Heikisuien koicha range\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heikisuien","offers":[{"title":"30g","offer_id":47868863053981,"sku":"HEK-MAT-CHI-30S","price":875.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/chiyo-no-sakae-30g.jpg?v=1777113303"},{"product_id":"kin-no-uzu","title":"Kin No Uzu - Multi-Cultivar Ceremonial Matcha from Heikisuien, Joyo, Uji","description":"\u003cstrong\u003eKin No Uzu - Multi-Cultivar Ceremonial Matcha from Heikisuien, Joyo, Uji\u003c\/strong\u003e\n\u003cp\u003eKin No Uzu (金の渦) - \"Golden Vortex\" - is a ceremonial matcha from Heikisuien, Joyo, Uji, Kyoto. A six-cultivar blend: Samidori, Yabukita, Gokou, Saemidori, Okumidori, and Uji Midori. Thin mouthfeel, middle finish, slight astringency that resolves into juiciness. Subtle smokiness and nutty roasted almonds. Slightly creamy. Salty ocean breeze and floral Osmanthus. A pleasant natural sweetness and the clean flavor of raw green peas. At THB 1,090 per 30g, it sits comfortably in the mid-range of the Heikisuien everyday collection.\u003c\/p\u003e\n\u003ch2\u003eAbout Kin No Uzu\u003c\/h2\u003e\n\u003cp\u003eKin No Uzu is part of our Ceremonial Matcha collection, produced by Heikisuien in Joyo, Uji, Kyoto. Its six-cultivar composition - Samidori, Yabukita, Gokou, Saemidori, Okumidori, and Uji Midori - is calibrated to produce a matcha that adds warmth and complexity to the clean mineral foundation of the entry tier.\u003c\/p\u003e\n\u003cp\u003eThe most distinctive quality in Kin No Uzu is the pairing of subtle smokiness with salty ocean breeze. Neither character dominates - they work together to create a layered mid-palate that adds interest without heaviness. The roasted almond nuttiness and Osmanthus florals contribute further dimension. For cafés building a Heikisuien latte menu, Kin No Uzu offers the most interesting complexity in the accessible mid-range.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Thin, slightly creamy\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Middle\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate\n\u003cstrong\u003eAstringency:\u003c\/strong\u003e Slight, resolves into juiciness\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eKin No Uzu opens with a thin mouthfeel and a middle finish. Slight astringency enters first and resolves into a pleasant juiciness on the palate. Subtle smokiness defines the mid-palate character - clean and natural, sitting alongside the warmth of roasted almonds. Slight creaminess adds a gentle body. A salty ocean breeze character runs through the background - fresh and briny, distinctively marine. Floral Osmanthus adds an aromatic lift. A pleasant natural sweetness closes the cup, combined with the clean flavor of raw green peas. The overall impression is structured, slightly warm, and distinctively complex for the price point.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Kin No Uzu\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eIced and clear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe subtle smokiness and ocean breeze character translate particularly well in lattes - they add interesting complexity to the drink that generic culinary matchas cannot offer. In iced preparations, the green pea freshness and Osmanthus florals are vivid and refreshing. In usucha, the thin body and juicy finish produce a clean, engaging bowl. Not recommended for koicha - for thick preparation, step into the Heikisuien koicha range starting with \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow Kin No Uzu Compares\u003c\/h2\u003e\n\u003cp\u003eOne step above \u003ca href=\"\/products\/heikisuien-hatsu-mukashi\"\u003eHatsu Mukashi (Heikisuien)\u003c\/a\u003e: shifts from nori seaweed and raw peanuts toward subtle smokiness and roasted almond nuttiness. The ocean breeze quality is stronger here, and the character is warmer overall. One step below \u003ca href=\"\/products\/matsu-no-midori\"\u003eMatsu No Midori\u003c\/a\u003e, which introduces Asahi to the blend and adds avocado creaminess and floral rose notes at a higher price point.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eProduced by Heikisuien in Joyo, Uji, Kyoto. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor. Every 30g can is traceable to this single producer.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students. The Heikisuien range is available in Thailand exclusively through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eAvailable in one format: 30g can — THB 1,090. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore in the fridge or freezer, sealed in the original can or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat is the smokiness in Kin No Uzu?\u003c\/h4\u003e\n\u003cp\u003eThe subtle smokiness is a natural characteristic of the cultivar blend - not a roasting or flavoring process. Certain cultivars in the blend, particularly Gokou and specific Samidori expressions, produce a mild, clean smokiness as part of their natural flavor. It appears as a background note adding depth without dominating.\u003c\/p\u003e\n\u003ch4\u003eHow does Kin No Uzu differ from Hatsu Mukashi (Heikisuien)?\u003c\/h4\u003e\n\u003ca href=\"\/products\/heikisuien-hatsu-mukashi\"\u003eHeikisuien's Hatsu Mukashi\u003c\/a\u003e has nori seaweed, raw peanuts, and Osmanthus florals with nougat. Kin No Uzu shifts toward subtle smokiness, roasted almond nuttiness, and a more pronounced ocean breeze - warmer and more complex in the mid-palate.\n\u003ch4\u003eIs Kin No Uzu a good latte matcha?\u003c\/h4\u003e\n\u003cp\u003eYes - one of the more distinctive latte options in the Heikisuien everyday range. Subtle smokiness and salty ocean breeze add complexity that prevents the latte from tasting flat. Slight creaminess integrates smoothly with milk.\u003c\/p\u003e\n\u003ch4\u003eWhat does 'salty ocean breeze' mean as a flavor note?\u003c\/h4\u003e\n\u003cp\u003eSalty ocean breeze is a light, fresh marine salinity - clean and briny. A natural character of certain Japanese tea cultivars, it appears alongside the smokiness and roasted almond notes to create a layered, slightly complex mid-palate distinctive in the Heikisuien everyday range.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. Approachable with a clean finish and interesting smoky and ocean character. For those new to Heikisuien, \u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e is the gentlest starting point.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor lattes, iced preparations, and everyday usucha, Kin No Uzu is a strong mid-range choice. For koicha, start with \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in the fridge. Over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. Heikisuien, Joyo, Uji, Kyoto. First introduced to Thailand by Chaseki in 2021.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. A distinctive mid-range option for specialty café menus. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar. Heikisuien's blends are deliberately composed for layered ceremonial expression.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/heikisuien-hatsu-mukashi\"\u003eHatsu Mukashi (Heikisuien)\u003c\/a\u003e - one step below, more mineral and nori-forward\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/matsu-no-midori\"\u003eMatsu No Midori\u003c\/a\u003e - one step above, avocado creaminess and floral rose finish\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e - entry into the Heikisuien koicha range\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heikisuien","offers":[{"title":"30g","offer_id":47868863086749,"sku":"HEK-MAT-KIN-30S","price":1090.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/kin-no-uzu-30g.jpg?v=1777113311"},{"product_id":"matsu-no-midori","title":"Matsu No Midori - Ceremonial Matcha from Heikisuien, Joyo, Uji","description":"\u003cstrong\u003eMatsu No Midori - Ceremonial Matcha from Heikisuien, Joyo, Uji\u003c\/strong\u003e\n\u003cp\u003eMatsu No Midori (松の翠) - \"Green of the Pine\" - is a ceremonial matcha from Heikisuien, Joyo, Uji, Kyoto. A four-cultivar blend: Yabukita, Saemidori, Asahi, and Okumidori. Thin to medium mouthfeel, medium-long finish. Slightly astringent entry that opens into the creaminess of ripe avocados and nutty flavor of raw hazelnuts. Cooked peas and artichokes, vanilla sweetness, nori seaweed, and floral notes of roses on the finish with little umami. At THB 1,250 per 30g, this is the first Heikisuien everyday matcha where Asahi's character begins to make itself known.\u003c\/p\u003e\n\u003ch2\u003eAbout Matsu No Midori\u003c\/h2\u003e\n\u003cp\u003eMatsu No Midori is part of our Ceremonial Matcha collection, produced by Heikisuien in Joyo, Uji, Kyoto. Its four-cultivar blend - Yabukita, Saemidori, Asahi, and Okumidori - marks a notable shift from the thinner, more mineral-focused options below it in the Heikisuien everyday range.\u003c\/p\u003e\n\u003cp\u003eAsahi's introduction to the blend changes the character significantly. Known for its buttery richness and coating mouthfeel, Asahi provides the avocado creaminess that dominates Matsu No Midori's mid-palate. Saemidori contributes custardy sweetness and depth. Okumidori provides clean structure and freshness. Yabukita adds brightness and the slight astringency on entry. Together, they produce a matcha that is noticeably creamier, slightly more complex, and more aromatic than anything below this price point in the Heikisuien everyday range.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Thin to medium\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium to long\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Light\n\u003cstrong\u003eAstringency:\u003c\/strong\u003e Slight\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eMatsu No Midori opens with a thin to medium body and a medium-long finish. Slight astringency meets the palate on entry, resolving quickly into the smooth creaminess of ripe avocados - present and defining from the first sip. Raw hazelnut nuttiness runs through the mid-palate, adding warmth alongside the creaminess. Cooked peas and artichokes provide a gentle vegetal depth. A slight sweetness with hints of vanilla lifts the mid-palate. Nori seaweed adds a clean marine salinity in the background. Floral notes of roses emerge at the finish - aromatic, clean, and elegant. Light umami sustains through the cup without dominating. The catalog notes \"finished with little umami\" - the lightness here is a deliberate quality rather than a deficit.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Matsu No Midori\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eIced and clear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe avocado creaminess makes Matsu No Midori particularly well suited to latte applications - it adds a smooth, creamy matcha body that integrates naturally with both dairy and plant-based milk without requiring added sweetener. In clear-style iced preparations, the rose floral finish is vivid and distinctive. In usucha, the thin-to-medium body and medium-long finish produce a clean, creamy bowl. Not recommended for koicha - for thick preparation, step into the Heikisuien koicha range starting with \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow Matsu No Midori Compares\u003c\/h2\u003e\n\u003cp\u003eOne step above \u003ca href=\"\/products\/kin-no-uzu\"\u003eKin No Uzu\u003c\/a\u003e: Asahi's introduction shifts the profile from smoky and marine to creamy and floral. The body is fuller, the finish longer, the character more elegant. One step below \u003ca href=\"\/products\/taigyoku\"\u003eTaigyoku\u003c\/a\u003e, which uses the same four cultivars plus Ujihikari and Gokou to add macadamia creaminess, custard, toffee, and greater umami depth. Matsu No Midori is the avocado-and-roses profile in the Heikisuien everyday range - clean, creamy, and aromatic without the sweetness of the tiers above.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eProduced by Heikisuien in Joyo, Uji, Kyoto. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor. Every 30g can is traceable to this single producer.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students. The Heikisuien range is available in Thailand exclusively through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eAvailable in one format: 30g can — THB 1,250. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore in the fridge or freezer, sealed in the original can or an airtight container. Return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat does avocado creaminess mean in a matcha?\u003c\/h4\u003e\n\u003cp\u003eAvocado creaminess describes a smooth, rich, fatty creaminess that coats the palate without heaviness. In matcha, it emerges from certain cultivar combinations, particularly those including Asahi. In Matsu No Midori, it is the defining mouthfeel quality that distinguishes it from the thinner everyday matchas below it.\u003c\/p\u003e\n\u003ch4\u003eWhat does Asahi contribute to Matsu No Midori?\u003c\/h4\u003e\n\u003cp\u003eAsahi is one of Japan's most prized matcha cultivars, known for its buttery richness and coating mouthfeel. In Matsu No Midori, it provides the avocado creaminess and structural weight that differentiate this matcha from the thinner options below it. Asahi's first appearance in the Heikisuien everyday range at this price tier.\u003c\/p\u003e\n\u003ch4\u003eWhy are rose notes mentioned in a matcha taste profile?\u003c\/h4\u003e\n\u003cp\u003eRose notes in matcha are natural aromatic impressions from specific cultivar combinations - not added flavors. Asahi and Okumidori in combination produce delicate rose floral impressions on the finish. In Matsu No Midori, the rose note appears at the close as a clean, aromatic lift that makes the finish noticeably more elegant.\u003c\/p\u003e\n\u003ch4\u003eHow does Matsu No Midori compare to Kin No Uzu?\u003c\/h4\u003e\n\u003ca href=\"\/products\/kin-no-uzu\"\u003eKin No Uzu\u003c\/a\u003e is thin-bodied, smoky, and marine. Matsu No Midori introduces Asahi, shifting the profile entirely toward avocado creaminess, hazelnut nuttiness, and floral rose notes. Noticeably fuller body, longer finish, more creamy and elegant character.\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. Creamy, sweet character is approachable. For those new to Heikisuien, \u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e is the gentlest starting point.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor lattes, iced preparations, and everyday usucha with creamy floral character, Matsu No Midori is a strong choice. For koicha, start with \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in the fridge. Over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. Heikisuien, Joyo, Uji, Kyoto. First introduced to Thailand by Chaseki in 2021.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Avocado creaminess and rose floral finish make it distinctive for specialty café latte menus. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar. Heikisuien's blends are deliberately composed for layered ceremonial expression.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/kin-no-uzu\"\u003eKin No Uzu\u003c\/a\u003e - one step below, smoky and marine character\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/taigyoku\"\u003eTaigyoku\u003c\/a\u003e - one step above, macadamia creaminess, custard, and toffee depth\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e - entry into the Heikisuien koicha range\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heikisuien","offers":[{"title":"30g","offer_id":47868863119517,"sku":"HEK-MAT-MAT-30S","price":1250.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/matsu-no-midori-30g_fffaa00e-ff33-4cca-937e-4d360084cfe3.jpg?v=1777144644"},{"product_id":"taigyoku","title":"Taigyoku - Ceremonial Matcha from Heikisuien, Joyo, Uji","description":"\u003cstrong\u003eTaigyoku - Ceremonial Matcha from Heikisuien, Joyo, Uji\u003c\/strong\u003e\n\u003cp\u003eTaigyoku (大極) - \"Supreme Ultimate\" - is a ceremonial matcha from Heikisuien, Joyo, Uji, Kyoto. A five-cultivar blend: Samidori, Ujihikari, Gokou, Yabukita, and Saemidori. Medium mouthfeel, medium-long finish. Creamy and nutty with hints of macadamia. Fresh notes of cooked green peas and buttered green asparagus. Hints of vanilla, custard, and toffee with a nice umami flavor. At THB 1,520 per 30g, it is the most indulgent and sweet matcha in the Heikisuien everyday range - the one that rewards those who like their matcha to feel like a treat.\u003c\/p\u003e\n\u003ch2\u003eAbout Taigyoku\u003c\/h2\u003e\n\u003cp\u003eTaigyoku is part of our Ceremonial Matcha collection, produced by Heikisuien in Joyo, Uji, Kyoto. Its five-cultivar blend - Samidori, Ujihikari, Gokou, Yabukita, and Saemidori - is where two of Japan's most respected matcha cultivars meet: Ujihikari, which adds deep body and weight, and Gokou, which is one of the most revered cultivars in Uji ceremonial matcha for its exceptional umami, sweetness, and complexity.\u003c\/p\u003e\n\u003cp\u003eThe result of Gokou and Saemidori in combination is immediately apparent: a natural custard sweetness and toffee warmth that no other matcha in the Heikisuien everyday range achieves. Macadamia creaminess and the familiar Heikisuien vegetal depth (cooked peas, asparagus) complete the profile. Taigyoku is the most indulgent cup in the everyday range.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Medium\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium to long\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Nice, sustained\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Pronounced, custard-like\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eTaigyoku opens with a medium body and a medium-to-long finish. Macadamia nuttiness leads the entry, creamy and pronounced. Natural sweetness builds immediately - Saemidori and Gokou producing the rich custard quality that defines this matcha. Fresh notes of cooked green peas arrive alongside buttered green asparagus, grounding the sweetness in genuine vegetal depth. Vanilla layers through the mid-palate, warm and integrating smoothly with the creaminess. Toffee notes follow - caramelized sweetness, warm and indulgent. Nice umami sustains through the cup and into the finish, clean and satisfying. The overall impression is the most dessert-like in the Heikisuien everyday range - rich, sweet, smooth, and deeply enjoyable.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Taigyoku\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eIced and clear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTaigyoku's custard and toffee notes make it an outstanding latte matcha - it pairs naturally with any milk type and reduces the need for added sweetener significantly. The macadamia creaminess adds a smooth, rich texture. In iced preparations, the toffee warmth and macadamia creaminess produce a distinctively rich iced matcha. In usucha, the medium body and natural sweetness create a satisfying, indulgent bowl. Not recommended for koicha - for thick preparation, step into the Heikisuien koicha range starting with \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow Taigyoku Compares\u003c\/h2\u003e\n\u003cp\u003eOne step above \u003ca href=\"\/products\/matsu-no-midori\"\u003eMatsu No Midori\u003c\/a\u003e: significantly richer, sweeter, and more complex - Ujihikari and Gokou add the custard and toffee dimension that Matsu No Midori's four-cultivar blend does not have. One step below \u003ca href=\"\/products\/shiro-no-kotobuki\"\u003eShiro No Kotobuki\u003c\/a\u003e, which shifts toward green mango fruitiness, parsley freshness, and osmanthus florals - more complex and aromatic, less indulgently sweet.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eProduced by Heikisuien in Joyo, Uji, Kyoto. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor. Every 30g can is traceable to this single producer.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students. The Heikisuien range is available in Thailand exclusively through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eAvailable in one format: 30g can — THB 1,520. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore in the fridge or freezer, sealed in the original can or an airtight container. Return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat are the custard and toffee notes in Taigyoku?\u003c\/h4\u003e\n\u003cp\u003eCustard and toffee are natural flavor impressions produced by the cultivar combination - not added flavors. Saemidori is known for its custardy sweetness. Gokou is prized for its deep umami, buttery complexity, and a warm caramelized quality. Together they produce the custard and toffee notes that make Taigyoku the most indulgent-tasting matcha in the Heikisuien everyday range.\u003c\/p\u003e\n\u003ch4\u003eWhat is the Gokou cultivar?\u003c\/h4\u003e\n\u003cp\u003eGokou is one of Japan's most highly regarded matcha cultivars, traditionally associated with the Uji region. Prized for deep umami, exceptional sweetness, and complex character. In Taigyoku, Gokou contributes the toffee depth and the nice umami flavor that lingers on the finish.\u003c\/p\u003e\n\u003ch4\u003eIs Taigyoku a good matcha latte option?\u003c\/h4\u003e\n\u003cp\u003eYes - one of the best in the Heikisuien everyday range for lattes. Custard and toffee notes complement milk naturally, and macadamia creaminess adds rich texture. Natural sweetness means less added sweetener needed. A strong choice for premium Heikisuien latte menus.\u003c\/p\u003e\n\u003ch4\u003eHow does Taigyoku compare to Matsu No Midori?\u003c\/h4\u003e\n\u003ca href=\"\/products\/matsu-no-midori\"\u003eMatsu No Midori\u003c\/a\u003e is creamy with avocado, hazelnut, rose florals, and light umami. Taigyoku adds Ujihikari and Gokou, shifting toward macadamia creaminess, custard sweetness, and toffee warmth. Richer, sweeter, and more complex. Taigyoku is the more indulgent of the two.\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. Natural sweetness and macadamia creaminess are approachable. For those new to Heikisuien, \u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e is a gentler starting point.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor sweet, indulgent lattes and everyday usucha, Taigyoku is a strong choice. For koicha, start with \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in the fridge. Over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. Heikisuien, Joyo, Uji, Kyoto. First introduced to Thailand by Chaseki in 2021.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Distinctive custard and toffee character makes it a premium latte option. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar. Heikisuien's blends are deliberately composed for layered ceremonial expression.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/matsu-no-midori\"\u003eMatsu No Midori\u003c\/a\u003e - one step below, creamy and floral with avocado and roses\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shiro-no-kotobuki\"\u003eShiro No Kotobuki\u003c\/a\u003e - one step above, green mango fruitiness and osmanthus florals\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e - entry into the Heikisuien koicha range\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heikisuien","offers":[{"title":"30g","offer_id":47868863152285,"sku":"HEK-MAT-TAI-30S","price":1520.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/taigyoku-30g_4bbda21f-aea5-4156-86d9-2f5ffd3563e4.jpg?v=1777144654"},{"product_id":"shiro-no-kotobuki","title":"Shiro No Kotobuki - Ceremonial Matcha from Heikisuien, Joyo, Uji","description":"\u003cstrong\u003eShiro No Kotobuki - Ceremonial Matcha from Heikisuien, Joyo, Uji\u003c\/strong\u003e\n\u003cp\u003eShiro No Kotobuki (城の寿) - \"Castle's Longevity\" - is a ceremonial matcha from Heikisuien, Joyo, Uji, Kyoto. A five-cultivar blend: Samidori, Ujihikari, Gokou, Yabukita, and Saemidori. Medium mouthfeel, medium-long finish. Creamy with vanilla and raw peanut nuttiness. Fresh notes of parsley and buttered cooked peas and asparagus. Fruity notes of green mango paired with floral Osmanthus. Slightly salty with mineral notes and an umami finish. At THB 1,900 per 30g, it is one step below Tenko at the top of the Heikisuien everyday range - the most aromatic and fruit-forward profile in the collection.\u003c\/p\u003e\n\u003ch2\u003eAbout Shiro No Kotobuki\u003c\/h2\u003e\n\u003cp\u003eShiro No Kotobuki is part of our Ceremonial Matcha collection, produced by Heikisuien in Joyo, Uji, Kyoto. Its five-cultivar blend uses the same cultivars as Taigyoku - Samidori, Ujihikari, Gokou, Yabukita, and Saemidori - but expresses them very differently. Where Taigyoku is indulgently sweet with custard and toffee, Shiro No Kotobuki is aromatic and complex: green mango fruitiness, parsley freshness, and Osmanthus florals define the character alongside the creamy, savory base.\u003c\/p\u003e\n\u003cp\u003eThe green mango and Osmanthus combination is the most distinctive flavor signature in the Heikisuien everyday range. It does not appear in any other Heikisuien product at this price tier - it is what makes Shiro No Kotobuki recognizable and memorable in the collection.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Medium\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium to long\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Sustained umami finish\n\u003cstrong\u003eCharacter:\u003c\/strong\u003e Aromatic and fruit-forward\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eShiro No Kotobuki opens with a medium body and a medium-to-long finish. Creaminess leads immediately - smooth, with vanilla and raw peanut nuttiness in close company. Fresh notes of parsley add a distinctive herbal lift across the mid-palate, brighter and more aromatic than the usual cooked pea and asparagus vegetal character. Buttered cooked peas and asparagus follow, providing familiar Heikisuien vegetal depth. Fruity notes of green mango arrive clearly through the mid-palate - fresh, tropical, and distinctive. Floral Osmanthus pairs with the green mango on the finish, aromatic and clean. A slight saltiness and mineral notes ground the finish. Sustained umami closes the cup steadily. The most aromatic and fruit-forward profile in the Heikisuien everyday range.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Shiro No Kotobuki\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eIced and clear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe green mango and Osmanthus combination is particularly vivid in iced clear-style preparations where fruit and floral notes can be fully appreciated without milk diluting them. In lattes, the vanilla and raw peanut creaminess provide a smooth, rich base. In usucha, the medium body and aromatic character produce a complex, distinctive bowl. Not recommended for koicha - for thick preparation, step into the Heikisuien koicha range starting with \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow Shiro No Kotobuki Compares\u003c\/h2\u003e\n\u003cp\u003eOne step above \u003ca href=\"\/products\/taigyoku\"\u003eTaigyoku\u003c\/a\u003e: same five cultivars, but the blend composition shifts from sweet indulgence (custard, toffee) to aromatic complexity (green mango, parsley, Osmanthus). Taigyoku is warmer and sweeter. Shiro No Kotobuki is fresher, more aromatic, and more fruit-forward - a fundamentally different drinking experience despite sharing the same cultivar palette. One step below \u003ca href=\"\/products\/tenko\"\u003eTenko\u003c\/a\u003e, the pinnacle of the everyday range: Tenko simplifies to two cultivars (Samidori + Ujihikari) for the cherry, nougat, and hazelnut finish that defines that matcha.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eProduced by Heikisuien in Joyo, Uji, Kyoto. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor. Every 30g can is traceable to this single producer.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students. The Heikisuien range is available in Thailand exclusively through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eAvailable in one format: 30g can — THB 1,900. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore in the fridge or freezer, sealed in the original can or an airtight container. Return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat is the green mango note in Shiro No Kotobuki?\u003c\/h4\u003e\n\u003cp\u003eGreen mango is the fresh, tropical fruitiness of unripe mango - slightly tart, aromatic, and clean. In matcha, it emerges as a natural flavor impression from specific cultivar combinations. In Shiro No Kotobuki, it pairs with floral Osmanthus to create the most distinctive aromatic signature in the Heikisuien everyday range.\u003c\/p\u003e\n\u003ch4\u003eWhat is the parsley note in Shiro No Kotobuki?\u003c\/h4\u003e\n\u003cp\u003eParsley is a bright, herbal freshness - clean and slightly grassy with a distinct aromatic quality. In Shiro No Kotobuki, it provides a different vegetal dimension from the cooked pea and asparagus notes, contributing to the fresh, complex character that distinguishes this matcha.\u003c\/p\u003e\n\u003ch4\u003eHow does Shiro No Kotobuki compare to Taigyoku?\u003c\/h4\u003e\n\u003cp\u003eBoth use the same five cultivars but express them differently. \u003ca href=\"\/products\/taigyoku\"\u003eTaigyoku\u003c\/a\u003e is sweeter and more indulgent - custard, toffee, macadamia. Shiro No Kotobuki is more aromatic and complex - green mango, parsley, Osmanthus. Taigyoku for sweetness. Shiro No Kotobuki for aroma and complexity.\u003c\/p\u003e\n\u003ch4\u003eIs Shiro No Kotobuki better for lattes or clear-style preparations?\u003c\/h4\u003e\n\u003cp\u003eBoth are suitable. The green mango and Osmanthus character is particularly vivid in iced clear-style where fruit and floral notes are fully appreciated without dilution. In lattes, vanilla and raw peanut creaminess provide a smooth, rich base.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eShiro No Kotobuki's complexity rewards matcha drinkers who can appreciate distinctive aromatic profiles. For those new to Heikisuien, \u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e is the gentlest starting point.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor aromatic, fruit-forward lattes and iced preparations, Shiro No Kotobuki is a distinctive choice. For koicha, start with \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in the fridge. Over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. Heikisuien, Joyo, Uji, Kyoto. First introduced to Thailand by Chaseki in 2021.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Green mango and Osmanthus character makes it a distinctive specialty café offering. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar. Heikisuien's blends are deliberately composed for layered ceremonial expression.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/taigyoku\"\u003eTaigyoku\u003c\/a\u003e - one step below, sweeter and more indulgent with custard and toffee\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/tenko\"\u003eTenko\u003c\/a\u003e - the pinnacle of the Heikisuien everyday range\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e - entry into the Heikisuien koicha range\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heikisuien","offers":[{"title":"30g","offer_id":47868863185053,"sku":"HEK-MAT-SHI-30S","price":1900.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/shiro-no-kotobuki-30g_e78b1470-56f0-441c-af35-5a71cd3bbfe4.jpg?v=1777144662"},{"product_id":"tenko","title":"Tenko - Pinnacle Everyday Ceremonial Matcha from Heikisuien, Joyo, Uji","description":"\u003cstrong\u003eTenko - Pinnacle Everyday Ceremonial Matcha from Heikisuien, Joyo, Uji\u003c\/strong\u003e\n\u003cp\u003eTenko (天鼓) - \"Heaven's Drum\" - is the pinnacle of Heikisuien's everyday ceremonial range. A two-cultivar blend: Samidori and Ujihikari. Medium to thick mouthfeel, medium to long finish. Hints of cooked green peas and artichokes. Avocado creaminess. Finished with notes of cherries, nougat, hazelnuts, vanilla, and subtle umami. At THB 2,280 per 30g, Tenko is the destination of the Heikisuien everyday range - the most refined, the most distinctive finish, and the clearest expression of what this producer achieves at the top of a non-koicha tier.\u003c\/p\u003e\n\u003ch2\u003eAbout Tenko\u003c\/h2\u003e\n\u003cp\u003eTenko is part of our Ceremonial Matcha collection, produced by Heikisuien in Joyo, Uji, Kyoto. Where every other Heikisuien everyday matcha uses four, five, or six cultivars to build complexity, Tenko uses two: Samidori and Ujihikari.\u003c\/p\u003e\n\u003cp\u003eThe restraint is deliberate. Samidori contributes refined structure, body, and clean sweetness. Ujihikari - the same cultivar that defines depth in the Heikisuien koicha matchas (Houju, Chiyo Mukashi) - provides deep umami, natural sweetness, and a long, persistent finish. At Tenko's quality level, two cultivars at the right grade are more expressive than six cultivars at a lower one.\u003c\/p\u003e\n\u003cp\u003eThe cherry and nougat finish notes are the result. They do not appear in any other Heikisuien product. They are Tenko's signature, and they are what the everyday range has been building toward from Chiyo No Sakae all the way to this point.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Medium to thick\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium to long\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Subtle, present\n\u003cstrong\u003eCharacter:\u003c\/strong\u003e Fruit and confectionery finish\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eTenko opens with a medium to thick body - noticeably fuller than the everyday range options below it - and a medium-to-long finish. Hints of cooked green peas lead the vegetal entry, clean and direct. Artichoke adds a slightly earthy depth alongside. Avocado creaminess develops across the mid-palate, smooth and full - the most textural quality of the cup. The finish is where Tenko earns its position: notes of cherries arrive clearly and unexpectedly - bright, clean, and fruity. Nougat follows, soft and sweet with a confectionery warmth. Hazelnuts add depth. Vanilla extends the sweetness into the close. Subtle umami grounds the finish, confirming the matcha character beneath the fruit and confectionery impressions. A finish that lingers, surprises, and resolves slowly.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Tenko\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eIced and clear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTenko is recommended for lattes, usucha, and iced preparations - but its medium-thick body and medium-long finish mean it is fully capable of producing a genuinely refined usucha bowl. In iced clear-style preparations, the cherry and nougat finish notes are particularly vivid and distinctive. In lattes, the avocado creaminess and vanilla sweetness integrate smoothly with milk. For those ready to step from the everyday range into koicha preparation, \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e is the natural next move at a comparable price point.\u003c\/p\u003e\n\u003ch2\u003eHow Tenko Compares\u003c\/h2\u003e\n\u003cp\u003eTenko is the pinnacle of the Heikisuien everyday range. Everything below it in the everyday collection is either less complex (Chiyo No Sakae, Hatsu Mukashi, Kin No Uzu) or differently complex (Matsu No Midori, Taigyoku, Shiro No Kotobuki). Tenko's two-cultivar simplicity at this quality level produces the clearest expression of Heikisuien's Joyo terroir in the everyday range - the cherry, nougat, and hazelnut finish being its unique signature. Above it, \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e begins the Heikisuien koicha tier with a different preparation purpose altogether.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eTenko is produced by Heikisuien in Joyo, Uji, Kyoto. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor. Every 30g can of Tenko sold in Thailand is traceable to this single producer.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. The Heikisuien range is available in Thailand exclusively through Chaseki. Tenko is the finest everyday ceremonial matcha in that range.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eAvailable in one format: 30g can — THB 2,280. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore in the fridge or freezer, sealed in the original can or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch2\u003eLearn More\u003c\/h2\u003e\n\u003cp\u003eInterested in exploring the full Heikisuien range or understanding koicha preparation? Visit our \u003ca href=\"\/pages\/learn\"\u003eeducational library and video tutorials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat makes Tenko the pinnacle of the Heikisuien everyday range?\u003c\/h4\u003e\n\u003cp\u003eTwo things: the deliberate simplicity of just Samidori and Ujihikari vs five or six cultivars below it, and the unique cherry, nougat, and hazelnut finish that does not appear in any other Heikisuien product. The restraint of two high-quality cultivars at this production level produces the clearest expression of Heikisuien's Joyo terroir in the everyday range.\u003c\/p\u003e\n\u003ch4\u003eWhy does Tenko use only two cultivars?\u003c\/h4\u003e\n\u003cp\u003eAt this quality level, two cultivars are sufficient. Samidori provides refined structure, body, and clean sweetness. Ujihikari contributes deep umami, natural sweetness, and a long persistent finish. The purity allows the Joyo terroir to express itself clearly rather than being layered with the diversity of multiple cultivar voices.\u003c\/p\u003e\n\u003ch4\u003eWhat are the cherry and nougat notes in Tenko?\u003c\/h4\u003e\n\u003cp\u003eCherry is a bright, fruity quality on the finish - clean and sweet. Nougat is a soft, sweet confectionery character. Together they are Tenko's signature - natural flavor impressions from Samidori and Ujihikari at this quality level. They do not appear in any other Heikisuien product.\u003c\/p\u003e\n\u003ch4\u003eShould I choose Tenko or Shien for my next Heikisuien matcha?\u003c\/h4\u003e\n\u003cp\u003eIt depends on preparation preference. Tenko is for Latte, Usucha, and Iced - the finest everyday matcha. \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e is for Koicha. Priced similarly (Tenko THB 2,280, Shien THB 2,770), they serve different purposes. Finest everyday usucha or latte: Tenko. Koicha: Shien.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eTenko is best appreciated by those who have explored some of the Heikisuien range. For those new to Heikisuien, \u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e is the right starting point.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor the finest everyday usucha and lattes in the Heikisuien range, Tenko is the answer. For koicha, start with \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in the fridge. Over one year frozen if sealed. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. Heikisuien, Joyo, Uji, Kyoto. First introduced to Thailand by Chaseki in 2021. Exclusive Thai distributor.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Used in top-tier specialty tea programs and premium café menus. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eTenko uses two cultivars at high quality, allowing clean terroir expression. Heikisuien's multi-cultivar blends are deliberately composed for layered expression in different ways.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shiro-no-kotobuki\"\u003eShiro No Kotobuki\u003c\/a\u003e - one step below, green mango and Osmanthus florals\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e - the entry to the Heikisuien koicha range at a comparable price\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e - the entry to the Heikisuien everyday range\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heikisuien","offers":[{"title":"30g","offer_id":47868863348893,"sku":"HEK-MAT-TEN-30S","price":2280.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/tenko-30g_2301e142-38ee-46e2-bded-3cdeb259e4a9.jpg?v=1777144671"},{"product_id":"kaze","title":"Kaze - Samidori Yabukita Ceremonial Matcha from Uji, Kyoto","description":"\u003cstrong\u003eKaze - Samidori Yabukita Ceremonial Matcha from Uji, Kyoto\u003c\/strong\u003e\n\u003cp\u003eKaze is a ceremonial matcha blend from Uejima Tea Farm in Wazuka, Uji, Kyoto. Named after the Japanese word for wind, it carries a lightness in the cup that matches its name - floral, gently fruity, and distinctly refreshing. Built on a Samidori and Yabukita blend, Kaze is one of the most approachable and aromatic ceremonial matchas in the Chaseki range.\u003c\/p\u003e\n\u003ch2\u003eAbout Kaze\u003c\/h2\u003e\n\u003cp\u003eKaze is part of our Ceremonial Matcha collection and is sourced exclusively from Uejima Tea Farm in Wazuka - one of the traditional tea-growing villages within the Uji region of Kyoto.\u003c\/p\u003e\n\u003cp\u003eThe blend combines two cultivars: Samidori, which contributes a smooth, creamy texture and refined sweetness, and Yabukita, Japan's most widely grown cultivar, which brings a bright, slightly astringent freshness and a distinct mineral-chalky structure. Together, they produce a cup that is lighter and more aromatic than a single-cultivar umami-forward matcha, without sacrificing ceremonial depth.\u003c\/p\u003e\n\u003cp\u003eKaze is recommended for usucha and latte preparations, making it a versatile daily ceremonial matcha for both home use and café menus.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Light to medium, creamy\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium, clean\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate\n\u003cstrong\u003eAstringency:\u003c\/strong\u003e Slight, opens into sweetness\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eKaze opens with a light to medium body and a clean, medium finish. A gentle astringency meets the palate on entry - present but never sharp - and softens quickly into a natural fruitiness. Floral notes of rose define the character of this matcha, lifted by hints of raspberry across the mid-palate. A creamy texture carries through the sip, grounded by a distinct mineral and chalky undertone that adds structure without heaviness. The finish is light and refined, with the rose impression lingering cleanly after the last sip.\u003c\/p\u003e\n\u003ch2\u003eHow to Prepare Kaze\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eMatcha lattes\u003c\/li\u003e\n\u003cli\u003eCold whisk matcha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKaze's floral and fruity profile translates well across preparation styles. In usucha, the delicate aromatics come through clearly with minimal interference. In milk-based lattes, the rose and raspberry notes hold their own without being overwhelmed. For koicha, we recommend stepping up to \u003ca href=\"\/products\/tempaku\"\u003eTempaku\u003c\/a\u003e or \u003ca href=\"\/products\/tori\"\u003eTori\u003c\/a\u003e, where greater body and umami depth are better suited to thick preparation.\u003c\/p\u003e\n\u003ch2\u003eHow Kaze Compares\u003c\/h2\u003e\n\u003cp\u003eIf you prefer a richer, deeper umami profile with less astringency and a more savory-vegetal character, \u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e (Samidori single cultivar) is the natural step up. If you want more complexity - smokier, richer, with roasted depth alongside the floral notes - \u003ca href=\"\/products\/tempaku\"\u003eTempaku\u003c\/a\u003e is the better match. Kaze sits at the lighter, more aromatic end of our ceremonial range: accessible in price, distinctive in character, and well suited to those drawn to floral and fruity profiles over heavy umami.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eKaze is produced by Noriyasu Uejima, a 5th generation tea farmer running Sourokuen (爽緑園) - Uejima Tea Farm - in Wazuka, Kyoto. Uejima-san is one of the most respected figures in Wazuka's tea world and holds a rare distinction: he is the only farmer ever to achieve a perfect score in Kyoto's 90-year-old tea tasting competition.\u003c\/p\u003e\n\u003cp\u003eThe Uejima family has grown tea in Wazuka for five generations, steadily expanding from a small family plot to over 4 hectares of tea fields across Wazuka, Kyotanabe, Kamo, and Ide. The tencha used for Kaze is shade-grown in Kyotanabe, where the terroir of Uji's inland tea country and generations of farming knowledge shape the final cup.\u003c\/p\u003e\n\u003cp\u003eUejima-san grows pesticide-free and chemical-free, and has built his reputation on direct relationships with the people who drink his tea. His philosophy is simple: \"The tea I make is what you drink when your heart is thirsty.\"\u003c\/p\u003e\n\u003cp\u003eChaseki was the first tea supplier in Thailand to introduce Uejima-san's matcha to the Thai market, listing his products in our portfolio in 2020 - years before his work gained wider international recognition. Every batch is traceable to its farm of origin, with full cultivar transparency and no intermediaries between field and cup.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eKaze is poured daily in cafés, restaurants, and teahouses across Thailand - from independent matcha bars in Chiangmai to Bangkok's specialty café scene. Chaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Its approachable price point and distinctive floral character make Kaze a consistent reorder across our B2B client base.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eKaze is available in one format:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e30g vacuum-sealed can\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTHB 870 per can. Wholesale pricing available for verified B2B accounts. The vacuum-sealed can protects aroma, color, and freshness from the moment it leaves Wazuka to the moment you open it.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Kaze in the fridge or freezer, sealed in its original can or an airtight container. Keep away from strong-smelling foods - matcha absorbs odors quickly. Return to room temperature before opening to avoid condensation. See FAQ 4 below for full storage guidance.\u003c\/p\u003e\n\u003ch2\u003eLearn More\u003c\/h2\u003e\n\u003cp\u003eNew to matcha preparation or curious about the difference between cultivars? Explore our \u003ca href=\"\/pages\/learn\"\u003eeducational library and video tutorials\u003c\/a\u003e to build your matcha knowledge.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eIs Kaze good for matcha lattes?\u003c\/h4\u003e\n\u003cp\u003eYes. Kaze works well in lattes and milk-based preparations. Its floral and fruity character - notes of rose and raspberry - comes through in milk without being overwhelmed. The slight astringency also provides a clean edge that stops the drink from tasting flat.\u003c\/p\u003e\n\u003ch4\u003eHow does Kaze compare to Toyo Mukashi?\u003c\/h4\u003e\n\u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e (Samidori single cultivar) is richer in umami, smoother, and more savory-vegetal in character. Kaze blends Samidori with Yabukita, which introduces a slight astringency, a brighter fruitiness, and a distinct floral note. Kaze suits those who prefer a lighter, more aromatic profile. Toyo Mukashi suits those who want a deeper, umami-forward cup.\n\u003ch4\u003eWhat does the Yabukita cultivar contribute to Kaze?\u003c\/h4\u003e\n\u003cp\u003eYabukita is Japan's most widely grown tea cultivar, valued for its bright, fresh character and structural clarity. In Kaze, it brings the slight astringency, mineral-chalky undertone, and the lift that makes the floral and fruity notes of the Samidori stand out. The result is a cup that is lighter and more aromatic than a pure Samidori matcha.\u003c\/p\u003e\n\u003ch4\u003eIs Kaze suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. Kaze's floral and fruity profile is approachable, especially for those who find heavier umami-forward matchas unfamiliar. The slight astringency is present but not sharp. At THB 870 for 30g, it is also one of the more accessible ceremonial matchas in our range.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eIf 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.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eMatcha 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.\u003c\/p\u003e\n\u003cp\u003eIt is essential to store matcha in an airtight container, as matcha easily absorbs surrounding odors. If placed in a fridge or freezer without proper protection, especially near strong-smelling foods such as cheese or fermented products, the matcha will absorb these odors and be permanently affected. For best results, always reseal tightly and allow matcha to return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes and professional use?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-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.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/toyo-mukashi\"\u003eToyo Mukashi\u003c\/a\u003e - for a richer, deeper Samidori ceremonial matcha with more umami and no astringency\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/tempaku\"\u003eTempaku\u003c\/a\u003e - an award-winning ceremonial blend with greater complexity, roasted depth, and high umami\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/tori\"\u003eTori\u003c\/a\u003e - a Samidori + Gokou blend with buttery, thick mouthfeel and long finish for those who want more body\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e - our full guide to making a consistent bowl at home\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Uejima","offers":[{"title":"30g","offer_id":47868863381661,"sku":"UEJ-MAT-KAZ-30S","price":870.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/kaze-wind-30g.jpg?v=1777113351"},{"product_id":"toyo-mukashi","title":"Toyo Mukashi - Samidori Ceremonial Matcha from Uji, Kyoto","description":"\u003cp\u003eThis is what gets published on the visible product page.\u003c\/p\u003e\n\u003cstrong\u003eToyo Mukashi - Samidori Ceremonial Matcha from Uji, Kyoto\u003c\/strong\u003e\n\u003cp\u003eToyo Mukashi is a single-cultivar Samidori matcha from Uji, Kyoto. Crafted by Shogyokuen, a family-run tea factory established in 1827, it delivers the refined umami, smooth texture, and balanced sweetness Samidori is known for. Chaseki holds exclusive Thailand distribution rights for Shogyokuen, making Toyo Mukashi one of the few authentically sourced ceremonial matchas you can buy locally.\u003c\/p\u003e\n\u003ch2\u003eAbout Toyo Mukashi\u003c\/h2\u003e\n\u003cp\u003eToyo Mukashi is part of our Ceremonial Matcha collection and sits at the approachable end of the range. It's made exclusively from Samidori cultivar tencha, scissor-cut and harvested in May, then refined in Kyotanabe, Kyoto.\u003c\/p\u003e\n\u003cp\u003eSamidori is known for its refined umami structure, smooth texture, and natural sweetness - qualities that make it well suited for both traditional preparation and versatile everyday use. Unlike blended matchas that combine multiple cultivars to balance out weaknesses, Toyo Mukashi shows a single cultivar's character honestly.\u003c\/p\u003e\n\u003cp\u003eThe result is a matcha that performs consistently across usucha, clear-style preparations, and cold whisk. For anyone stepping into ceremonial matcha for the first time, or anyone who appreciates clarity in the cup, Toyo Mukashi is a trusted starting point.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Smooth, round, and soft\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Pronounced\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eToyo Mukashi opens with a medium body and a medium, clean finish. Pronounced umami carries a subtle natural sweetness, framed by a touch of astringency that never pushes forward. Green, savory notes of creamed spinach and buttered green asparagus define the vegetal character, supported by a soft mineral undertone. Gentle nutty tones of macadamia drift across the mid-palate. A creamy juiciness settles along the sides of the tongue before the tea closes with a clean, harmonious finish.\u003c\/p\u003e\n\u003ch2\u003eHow to Prepare Toyo Mukashi\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003cli\u003eCold whisk matcha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eToyo Mukashi is well suited for mindful home preparation and for cafés seeking a versatile matcha that performs consistently across preparation styles. Its forgiving nature makes it a reliable choice whether you're whisking your first bowl or serving dozens a day. It also works beautifully iced, where its clarity and umami hold up without dilution. For koicha, we recommend stepping up to \u003ca href=\"\/products\/chiyo-mukashi\"\u003eChiyo Mukashi\u003c\/a\u003e or \u003ca href=\"\/products\/shogyoku\"\u003eShogyoku\u003c\/a\u003e for a denser, more concentrated expression.\u003c\/p\u003e\n\u003ch2\u003eHow Toyo Mukashi Compares\u003c\/h2\u003e\n\u003cp\u003eIf you want a similarly approachable single-cultivar ceremonial matcha but prefer a greener, more vegetal profile, \u003ca href=\"\/products\/izumi-no-shiro\"\u003eIzumi No Shiro\u003c\/a\u003e (Okumidori cultivar) is the natural alternative - fresh-cut grass, young pea, a clean saline edge, and a brighter, lighter character. If you prefer a blend that softens the vegetal notes and layers in cooked-pea richness, \u003ca href=\"\/products\/hatsu-mukashi\"\u003eHatsu Mukashi\u003c\/a\u003e is the move. And if you're ready to step up in depth and concentration for koicha preparation, \u003ca href=\"\/products\/chiyo-mukashi\"\u003eChiyo Mukashi\u003c\/a\u003e (Samidori + Uji Hikari blend) sits one tier above. Toyo Mukashi holds the middle ground: honest, versatile, and consistent.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eToyo Mukashi is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The Samidori tencha originates from Uji, Kyoto - the region widely recognized as the historical heart of Japanese matcha - and is refined in Kyotanabe, Kyoto, where generations of Shogyokuen's blending and production expertise shape the final cup.\u003c\/p\u003e\n\u003cp\u003eChaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range. This direct relationship is rare in the Thai market, where most suppliers work through second or third-tier importers. It lets us carry rare cultivars, transparent harvest information, and consistent quality year after year.\u003c\/p\u003e\n\u003cp\u003eEvery can and pouch of Toyo Mukashi sold in Thailand traces back to this single source. No blending from unknown origins, no relabeling, no shortcuts.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eToyo Mukashi is poured daily in over 350 cafés, restaurants, and teahouses across Thailand - from independent matcha bars in Chiangmai to Bangkok's specialty coffee scene. Chaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Samidori remains one of our most reordered cultivars by professional buyers.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eToyo Mukashi is available in multiple formats for both home and professional use:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e40 g and 100 g cans for home preparation\u003c\/li\u003e\n\u003cli\u003e100 g, 250 g, 500 g, and 1,000 g pouches for cafés and professional kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 1,645 for the 40 g can. Wholesale pricing available for verified B2B accounts. All packaging is airtight and food-grade, designed to protect aroma, color, and freshness from opening to last whisk.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Toyo Mukashi in the fridge or freezer, sealed in its original packaging or an airtight container. Keep away from strong-smelling foods - matcha absorbs odors quickly. Return to room temperature before opening to avoid condensation. See FAQ 4 below for full storage guidance.\u003c\/p\u003e\n\u003ch2\u003eLearn More\u003c\/h2\u003e\n\u003cp\u003eNew to matcha preparation, or ready to refine your technique? Explore our \u003ca href=\"\/pages\/learn\"\u003eeducational library and video tutorials\u003c\/a\u003e to deepen your matcha experience.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eIs Toyo Mukashi good for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch4\u003eCan I use Toyo Mukashi for matcha lattes?\u003c\/h4\u003e\n\u003cp\u003eYes. 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 \u003ca href=\"\/collections\/latte-matcha\"\u003eLatte Matcha range\u003c\/a\u003e is engineered specifically for that purpose and offers better value per gram.\u003c\/p\u003e\n\u003ch4\u003eHow does Toyo Mukashi compare to Izumi No Shiro?\u003c\/h4\u003e\n\u003cp\u003eBoth are single-cultivar ceremonial matchas from Shogyokuen. Toyo Mukashi uses Samidori, which gives it a smoother mouthfeel and richer umami. \u003ca href=\"\/products\/izumi-no-shiro\"\u003eIzumi No Shiro\u003c\/a\u003e uses Okumidori, which is thinner, brighter, and more floral. Toyo Mukashi is the better match for traditional preparation. Izumi No Shiro shines in clear-style and iced.\u003c\/p\u003e\n\u003ch4\u003eWhat makes the Samidori cultivar special?\u003c\/h4\u003e\n\u003cp\u003eSamidori 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.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eIf 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.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eMatcha 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.\u003c\/p\u003e\n\u003cp\u003eIt is essential to store matcha in an airtight container, as matcha easily absorbs surrounding odors. If placed in a fridge or freezer without proper protection, especially near strong-smelling foods such as cheese or fermented products, the matcha will absorb these odors and be permanently affected. For best results, always reseal tightly and allow matcha to return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes and professional use?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-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.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/izumi-no-shiro\"\u003eIzumi No Shiro\u003c\/a\u003e - for a brighter, more floral single-cultivar ceremonial matcha\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/hatsu-mukashi\"\u003eHatsu Mukashi\u003c\/a\u003e - a Samidori + Saemidori blend with cooked-pea richness and a fuller body\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chiyo-mukashi\"\u003eChiyo Mukashi\u003c\/a\u003e - a step up in depth and concentration, purpose-built for koicha\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e - our full guide to making a consistent bowl at home\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCTAs (placement: one above the fold near product images, one at end of page)\u003c\/h3\u003e","brand":"Shogyokuen","offers":[{"title":"40g","offer_id":47868863545501,"sku":"SHO-MAT-TOY-40S","price":1645.0,"currency_code":"THB","in_stock":true},{"title":"100g","offer_id":47868863578269,"sku":"SHO-MAT-TOY-100P","price":3204.0,"currency_code":"THB","in_stock":true},{"title":"250g","offer_id":47868863611037,"sku":"SHO-MAT-TOY-250P","price":7119.0,"currency_code":"THB","in_stock":true},{"title":"500g","offer_id":47868863643805,"sku":"SHO-MAT-TOY-500P","price":12656.0,"currency_code":"THB","in_stock":true},{"title":"1000g","offer_id":47868863676573,"sku":"SHO-MAT-TOY-1000S","price":22500.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/toyo-mukashi-40g_236a1fdb-e8f9-4ad9-b323-0e96105b3245.jpg?v=1777144708"},{"product_id":"uejima-okumidori","title":"Okumidori - Single Cultivar Ceremonial Matcha from Uejima Tea Farm, Wazuka, Uji","description":"\u003cstrong\u003eOkumidori - Single Cultivar Ceremonial Matcha from Uejima Tea Farm, Wazuka, Uji\u003c\/strong\u003e\n\u003cp\u003eUejima Okumidori is a single-cultivar ceremonial matcha from Sourokuen - the pesticide-free farm of Noriyasu Uejima in Wazuka, Uji, Kyoto. A soft to juicy mouthfeel and a long, graceful finish. Green notes of edamame, green asparagus, and artichoke as the vegetal foundation. Floral layers of elderflower and osmanthus. Subtle nutty tones of walnut and hazelnut. The cup of a farmer who has spent his life pursuing one standard. Chaseki was the first to introduce Uejima's matcha to Thailand in 2020.\u003c\/p\u003e\n\u003ch2\u003eAbout Uejima Okumidori\u003c\/h2\u003e\n\u003cp\u003eUejima Okumidori is part of our Ceremonial Matcha collection and is sourced exclusively from Uejima Tea Farm - Sourokuen (爽緑園) - in Wazuka, Uji, Kyoto.\u003c\/p\u003e\n\u003cp\u003eNoriyasu Uejima is a 5th generation tea farmer who tends approximately 4 hectares of pesticide-free fields across Wazuka, Kyotanabe, Kamo, and Ide. He is the only producer in the 90+ year history of Kyoto's national tea competition to ever achieve a perfect score. He grows exclusively from his own fields - no purchased tencha, no outside blending - and every harvest is a direct expression of his land and his craft.\u003c\/p\u003e\n\u003cp\u003eOkumidori is a cultivar prized for its deep green color, clean vegetal structure, and graceful, lingering character. In Uejima's hands, grown without chemicals and tended with the precision of a producer who has achieved the highest possible recognition in his field, it produces a matcha that is notably more complex and elegant than Okumidori from standard production sources. The elderflower and osmanthus floral notes are the signature - genuine, not enhanced.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Soft to juicy\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Long, graceful\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate, refined\n\u003cstrong\u003eAstringency:\u003c\/strong\u003e None\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eUejima Okumidori opens with a soft to juicy mouthfeel and a long, graceful finish that lingers well beyond the last sip. Green notes of edamame lead the entry - clean and present. Green asparagus follows alongside artichoke, adding a gentle vegetal depth. Floral layers emerge clearly through the mid-palate: elderflower first - delicate, slightly sweet, and clean - then osmanthus, warmer and slightly apricot-like in its sweetness. Subtle nutty tones of walnut and hazelnut arrive quietly, adding a rounded warmth to the close. The overall character is soft, layered, and graceful - a cup that shows why single-cultivar matcha from a precise, pesticide-free producer is categorically different from blended options.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Uejima Okumidori\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUejima Okumidori performs best in preparations where the long, graceful finish can be fully appreciated - usucha first, where the floral layers and walnut depth emerge across the bowl. In clear-style preparations, the elderflower and osmanthus notes are vivid and refreshing. In lattes, the clean Okumidori structure holds up well in milk while the floral character adds a distinctive freshness.\u003c\/p\u003e\n\u003ch2\u003eHow Uejima Okumidori Compares\u003c\/h2\u003e\n\u003cp\u003eAmong Uejima's single-cultivar matchas, Okumidori is the most floral and graceful. \u003ca href=\"\/products\/uejima-saemidori\"\u003eSaemidori\u003c\/a\u003e is richer and more dessert-forward - custard, banana sweetness, caramel, and dark chocolate. \u003ca href=\"\/products\/uejima-sakimidori\"\u003eSakimidori\u003c\/a\u003e is fresher and more savoury - spinach, asparagus, artichoke with osmanthus and elderflower florals but a shorter finish. \u003ca href=\"\/products\/uejima-kirari-31\"\u003eKirari 31\u003c\/a\u003e is the lightest and most fruity - corn sweetness and ripe peach. Okumidori's long graceful finish and layered florals make it the most elegant single-cultivar option in the Uejima range.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eUejima Okumidori is grown by Noriyasu Uejima at Sourokuen (爽緑園) in Wazuka - one of the traditional tea-growing villages within the Uji region of Kyoto. Uejima-san is a 5th generation farmer who has expanded his family's fields to approximately 4 hectares of pesticide-free land. He grows exclusively from his own fields - no purchased tencha - and has achieved the only perfect score in the 90+ year history of Kyoto's national tea competition.\u003c\/p\u003e\n\u003cp\u003eChaseki was the first to introduce Uejima's matcha to Thailand in 2020 and works directly with the farm. There are no intermediaries between Uejima's fields and your cup.\u003c\/p\u003e\n\u003cp\u003eAs Uejima-san himself says: *\"The tea I make is what you drink when your heart is thirsty.\"*\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Uejima matcha is available in Thailand exclusively through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eUejima Okumidori is available in:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e30g can\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 815 per 30g. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore in the fridge or freezer, sealed in its original can or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat makes Uejima Okumidori different from other Okumidori matchas?\u003c\/h4\u003e\n\u003cp\u003eUejima's pesticide-free fields and Noriyasu Uejima's unmatched precision - the only producer to achieve a perfect score in Kyoto's 90+ year national tea competition - produce an Okumidori that is noticeably more graceful and complex. The soft to juicy mouthfeel, long graceful finish, and layered elderflower and osmanthus florals reflect the standard of a farmer who has spent his career pursuing perfection.\u003c\/p\u003e\n\u003ch4\u003eWhat are the elderflower and osmanthus notes?\u003c\/h4\u003e\n\u003cp\u003eNatural floral impressions from the Okumidori cultivar grown in Uejima's pesticide-free fields. Elderflower is clean and slightly sweet. Osmanthus is warmer, apricot-adjacent. Together they layer over the edamame and asparagus base to give this matcha a floral elegance uncommon at this price point.\u003c\/p\u003e\n\u003ch4\u003eIs Uejima Okumidori suitable for lattes?\u003c\/h4\u003e\n\u003cp\u003eYes. The Okumidori cultivar's clean structure holds up in milk and the elderflower aromatics add a distinctive freshness. For the full character including the long graceful finish, usucha and clear-style preparations are ideal.\u003c\/p\u003e\n\u003ch4\u003eHow does Uejima Okumidori compare to Uejima Saemidori?\u003c\/h4\u003e\n\u003cp\u003eOkumidori is floral and graceful - elderflower, osmanthus, edamame, asparagus, long finish. \u003ca href=\"\/products\/uejima-saemidori\"\u003eSaemidori\u003c\/a\u003e is richer and more dessert-forward - custard, banana sweetness, caramel, dark chocolate, cacao nibs. Different cultivars, different characters.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. Soft, juicy mouthfeel and floral character are approachable. No sharp bitterness or heavy astringency.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in the fridge. Over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. Directly from Uejima Tea Farm, Wazuka, Uji, Kyoto. First introduced to Thailand by Chaseki in 2020.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha pesticide-free?\u003c\/h4\u003e\n\u003cp\u003eYes. All Uejima Tea Farm matcha is grown pesticide-free.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Available in larger formats. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar is the pure expression of one cultivar. Uejima Okumidori shows the Okumidori cultivar as grown in his pesticide-free Wazuka fields without any blending.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-saemidori\"\u003eUejima Saemidori\u003c\/a\u003e - richer and more dessert-forward Uejima single-cultivar\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-sakimidori\"\u003eUejima Sakimidori\u003c\/a\u003e - savoury and floral with a shorter, juicy finish\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-kirari-31\"\u003eUejima Kirari 31\u003c\/a\u003e - lightest and most fruity Uejima single-cultivar\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/kaze\"\u003eKaze\u003c\/a\u003e - Uejima blend of Samidori and Yabukita for those who want a blended option\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Uejima","offers":[{"title":"30g","offer_id":47868863840413,"sku":"UEJ-MAT-OKU-30P","price":815.0,"currency_code":"THB","in_stock":true},{"title":"100g","offer_id":47868863873181,"sku":"UEJ-MAT-OKU-100P","price":2257.0,"currency_code":"THB","in_stock":true},{"title":"250g","offer_id":47868863905949,"sku":"UEJ-MAT-OKU-250P","price":5015.0,"currency_code":"THB","in_stock":true},{"title":"500g","offer_id":47868863938717,"sku":"UEJ-MAT-OKU-500P","price":8916.0,"currency_code":"THB","in_stock":true},{"title":"1000g","offer_id":47868863971485,"sku":"UEJ-MAT-OKU-1000S","price":15850.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/Uejima-okumidori-30g.jpg?v=1777113382"},{"product_id":"uejima-saemidori","title":"Saemidori - Single Cultivar Ceremonial Matcha from Uejima Tea Farm, Wazuka, Uji","description":"\u003cstrong\u003eSaemidori - Single Cultivar Ceremonial Matcha from Uejima Tea Farm, Wazuka, Uji\u003c\/strong\u003e\n\u003cp\u003eUejima Saemidori is the most indulgent single-cultivar matcha in the Uejima range. Grown pesticide-free in the fields of Noriyasu Uejima at Sourokuen in Wazuka, Uji, Kyoto - it opens with fresh green notes of edamame, buttered peas, and zucchini, then unfolds into a creamy texture of soft custard and banana-like sweetness, followed by warm tones of caramel, dark chocolate, and cacao nibs. A cup that surprises. Chaseki was the first to introduce Uejima's matcha to Thailand in 2020.\u003c\/p\u003e\n\u003ch2\u003eAbout Uejima Saemidori\u003c\/h2\u003e\n\u003cp\u003eUejima Saemidori is part of our Ceremonial Matcha collection, sourced exclusively from Sourokuen (爽緑園) - the pesticide-free farm of Noriyasu Uejima in Wazuka, Uji, Kyoto.\u003c\/p\u003e\n\u003cp\u003eSaemidori is a cultivar revered among Japanese tea producers for its exceptional sweetness, custardy depth, and the complex dessert-like character it can achieve under the right growing conditions. In standard production, these qualities are often muted. In Uejima's pesticide-free fields - tended by a 5th generation farmer who is the only producer in the 90+ year history of Kyoto's national tea competition to achieve a perfect score - they are fully expressed.\u003c\/p\u003e\n\u003cp\u003eThe result is a single-cultivar matcha that reads more like a sensory experience than a simple bowl of tea. The progression from edamame freshness to custard sweetness to caramel warmth to dark chocolate depth is the Saemidori cultivar at its most honest.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Creamy, medium\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Long, rich\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate, integrated\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Pronounced, dessert-like\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eUejima Saemidori opens with fresh green notes of edamame, buttered peas, and zucchini - bright and clean, grounding the cup in genuine green tea character before the more complex layers arrive. A creamy texture then unfolds through the mid-palate, carrying soft custard sweetness. Banana-like notes arrive clearly - ripe, sweet, and smooth. Warm sugary tones reminiscent of caramel develop as the cup progresses, followed by dark chocolate and cacao nibs that close the finish with a richness that is genuinely unexpected from a single-cultivar ceremonial matcha. Long, rich, and layered from first sip to last.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Uejima Saemidori\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUsucha is the ideal preparation for experiencing the full progression from edamame to custard to dark chocolate. In clear-style preparations, the banana sweetness and caramel warmth are vivid and refreshing. In lattes, the custardy sweetness and dark chocolate notes create a naturally indulgent drink with minimal added sweetener needed. Not recommended for koicha - for thick preparation in the Uejima range, step up to \u003ca href=\"\/products\/uejima-tempuka\"\u003eTempuka\u003c\/a\u003e or \u003ca href=\"\/products\/uejima-hana\"\u003eHana\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow Uejima Saemidori Compares\u003c\/h2\u003e\n\u003cp\u003eAmong the Uejima single-cultivar matchas, Saemidori is the richest and most dessert-forward. \u003ca href=\"\/products\/uejima-okumidori\"\u003eOkumidori\u003c\/a\u003e is floral and graceful - elderflower, osmanthus, and a long elegant finish. \u003ca href=\"\/products\/uejima-sakimidori\"\u003eSakimidori\u003c\/a\u003e is fresher and more savoury - spinach, asparagus, artichoke, saltiness. \u003ca href=\"\/products\/uejima-kirari-31\"\u003eKirari 31\u003c\/a\u003e is the lightest and most fruity - corn sweetness and ripe peach. Saemidori stands apart as the most complex and layered of the four - the one that reveals itself over multiple sips.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eUejima Saemidori is grown by Noriyasu Uejima at Sourokuen (爽緑園) in Wazuka, Uji, Kyoto. Uejima-san is a 5th generation tea farmer tending approximately 4 hectares of pesticide-free fields. He is the only producer in the 90+ year history of Kyoto's national tea competition to achieve a perfect score. He grows exclusively from his own fields - no purchased tencha, no outside blending.\u003c\/p\u003e\n\u003cp\u003eChaseki was the first to introduce Uejima's matcha to Thailand in 2020 and works directly with the farm. As Uejima-san says: *\"The tea I make is what you drink when your heart is thirsty.\"*\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students. Uejima matcha is available in Thailand exclusively through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e30g can — THB 910\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat makes Uejima Saemidori so rich and dessert-like?\u003c\/h4\u003e\n\u003cp\u003eThe Saemidori cultivar is known for exceptional sweetness and custardy depth. In Uejima's pesticide-free Wazuka fields, tended by the only producer to achieve a perfect score in Kyoto's 90+ year tea competition, those qualities are fully expressed. Custard, banana, caramel, dark chocolate, and cacao nibs are natural impressions from this cultivar at this level of cultivation.\u003c\/p\u003e\n\u003ch4\u003eHow does Uejima Saemidori compare to Uejima Okumidori?\u003c\/h4\u003e\n\u003ca href=\"\/products\/uejima-okumidori\"\u003eOkumidori\u003c\/a\u003e is floral and graceful - elderflower, osmanthus, soft juicy mouthfeel, long graceful finish. Saemidori is richer and more dessert-forward - custard, banana, caramel, dark chocolate. Okumidori is elegant and aromatic. Saemidori is indulgent and complex.\n\u003ch4\u003eIs Uejima Saemidori suitable for lattes?\u003c\/h4\u003e\n\u003cp\u003eYes. Custardy sweetness, caramel, and dark chocolate translate exceptionally in milk. A naturally indulgent latte with minimal added sweetener needed.\u003c\/p\u003e\n\u003ch4\u003eWhat are the banana and caramel notes?\u003c\/h4\u003e\n\u003cp\u003eNatural flavor impressions from the Saemidori cultivar under Uejima's conditions - not added. Banana is a soft ripe fruity sweetness. Caramel is a warm toasted sweetness. Together with custard and dark chocolate they make Saemidori the most indulgent single-cultivar in the Uejima range.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. Rich, familiar dessert-like character makes it immediately approachable.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in the fridge. Over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. Directly from Uejima Tea Farm, Wazuka, Uji, Kyoto. First introduced to Thailand by Chaseki in 2020.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha pesticide-free?\u003c\/h4\u003e\n\u003cp\u003eYes. All Uejima Tea Farm matcha is grown pesticide-free.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Available in larger formats. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar is the pure expression of one cultivar. Uejima Saemidori shows the Saemidori cultivar as grown in his pesticide-free Wazuka fields without blending.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-okumidori\"\u003eUejima Okumidori\u003c\/a\u003e - more floral and graceful, long elegant finish\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-sakimidori\"\u003eUejima Sakimidori\u003c\/a\u003e - fresher and more savoury\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-kirari-31\"\u003eUejima Kirari 31\u003c\/a\u003e - lighter, fruity, corn and ripe peach\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-tempuka\"\u003eUejima Tempuka\u003c\/a\u003e - blended, for those ready to explore koicha\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Uejima","offers":[{"title":"30g","offer_id":47868864266397,"sku":"UEJ-MAT-SAE-30P","price":910.0,"currency_code":"THB","in_stock":false},{"title":"100g","offer_id":47868864299165,"sku":"UEJ-MAT-SAE-100P","price":2519.0,"currency_code":"THB","in_stock":true},{"title":"250g","offer_id":47868864331933,"sku":"UEJ-MAT-SAE-250P","price":5597.0,"currency_code":"THB","in_stock":true},{"title":"500g","offer_id":47868864364701,"sku":"UEJ-MAT-SAE-500P","price":9950.0,"currency_code":"THB","in_stock":true},{"title":"1000g","offer_id":47868864397469,"sku":"UEJ-MAT-SAE-1000S","price":17690.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/Uejima-saemidori-30g.jpg?v=1777113393"},{"product_id":"uejima-sakimidori","title":"Sakimidori - Single Cultivar Ceremonial Matcha from Uejima Tea Farm, Wazuka, Uji","description":"\u003cstrong\u003eSakimidori - Single Cultivar Ceremonial Matcha from Uejima Tea Farm, Wazuka, Uji\u003c\/strong\u003e\n\u003cp\u003eUejima Sakimidori is the most savoury and lively of the Uejima single-cultivar matchas. Grown pesticide-free in the fields of Noriyasu Uejima at Sourokuen in Wazuka, Uji, Kyoto - it delivers a juicy mouthfeel with a medium to short finish, opening with green notes of spinach, green asparagus, and artichoke, balanced by a delicate touch of saltiness that adds depth and character. Subtle floral nuances of osmanthus and elderflower lift the close quietly. Refreshing, vivid, and clean. Chaseki was the first to introduce Uejima's matcha to Thailand in 2020.\u003c\/p\u003e\n\u003ch2\u003eAbout Uejima Sakimidori\u003c\/h2\u003e\n\u003cp\u003eUejima Sakimidori is part of our Ceremonial Matcha collection, sourced exclusively from Sourokuen (爽緑園) in Wazuka, Uji, Kyoto.\u003c\/p\u003e\n\u003cp\u003eSakimidori is a cultivar less commonly seen in Thai matcha menus than Okumidori or Saemidori - and that rarity is part of its appeal. In Uejima's pesticide-free fields, it expresses a clean, direct savoury character that is rooted in the spinach and asparagus depth of shade-grown Uji tea, lifted by a natural saltiness and a quiet floral close of osmanthus and elderflower. The juicy mouthfeel and shorter finish make it the most refreshing of the four Uejima single-cultivar options - less lingering than Okumidori, less richly layered than Saemidori, but vividly satisfying in its own lane.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Juicy\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium to short\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate\n\u003cstrong\u003eAstringency:\u003c\/strong\u003e None - clean and direct\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eUejima Sakimidori opens with a juicy mouthfeel and a medium-to-short finish that leaves a gentle impression. Spinach leads the green character - present and vivid. Green asparagus follows with a buttery, direct quality. Artichoke adds a slightly earthy vegetal depth. A delicate saltiness runs through the body, enhancing the other notes without competing with them. Floral nuances of osmanthus and elderflower appear quietly on the finish - light, aromatic, and clean. The overall impression is fresh, savoury, and lively - a single-cultivar matcha that is distinctly different from its sweeter, richer counterparts in the Uejima range.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Uejima Sakimidori\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSakimidori's juicy, savoury character is most vivid in clear-style preparations where the spinach depth and saltiness are clean and refreshing. In usucha, the juicy mouthfeel produces an active, satisfying bowl. In lattes, the natural saltiness adds structure and prevents flatness. Not recommended for koicha.\u003c\/p\u003e\n\u003ch2\u003eHow Uejima Sakimidori Compares\u003c\/h2\u003e\n\u003cp\u003eAmong the Uejima single-cultivar matchas, Sakimidori is the most savoury and most refreshing. \u003ca href=\"\/products\/uejima-okumidori\"\u003eOkumidori\u003c\/a\u003e shares the osmanthus and elderflower florals but is softer, more graceful, and has a longer finish. \u003ca href=\"\/products\/uejima-saemidori\"\u003eSaemidori\u003c\/a\u003e is richer and more dessert-forward - custard, banana, caramel, and dark chocolate. \u003ca href=\"\/products\/uejima-kirari-31\"\u003eKirari 31\u003c\/a\u003e is lighter and fruity - corn sweetness and ripe peach. Sakimidori is for those who want a clean, vivid, savoury bowl with a gentle floral close.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eGrown by Noriyasu Uejima at Sourokuen (爽緑園), Wazuka, Uji, Kyoto. 5th generation farmer. Pesticide-free across all fields. The only producer in the 90+ year history of Kyoto's national tea competition to achieve a perfect score. Chaseki was the first to introduce Uejima's matcha to Thailand in 2020.\u003c\/p\u003e\n\u003cp\u003e*\"The tea I make is what you drink when your heart is thirsty.\"* — Noriyasu Uejima\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e30g can — THB 910\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWholesale pricing available.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat makes Uejima Sakimidori distinctive?\u003c\/h4\u003e\n\u003cp\u003eThe most savoury and lively of the four Uejima single-cultivar matchas. Spinach, asparagus, and artichoke form a direct savoury base, enhanced by a delicate natural saltiness, with osmanthus and elderflower florals appearing gently on the finish. Juicy mouthfeel, medium-to-short finish.\u003c\/p\u003e\n\u003ch4\u003eHow does Uejima Sakimidori compare to Uejima Okumidori?\u003c\/h4\u003e\n\u003cp\u003eBoth have osmanthus and elderflower, but \u003ca href=\"\/products\/uejima-okumidori\"\u003eOkumidori\u003c\/a\u003e is built on edamame and asparagus with a soft, long graceful finish - more elegant and lingering. Sakimidori leads with spinach and saltiness, with a juicy but shorter finish - more lively and savoury.\u003c\/p\u003e\n\u003ch4\u003eWhat is the saltiness in Uejima Sakimidori?\u003c\/h4\u003e\n\u003cp\u003eNatural character of the cultivar as grown in Uejima's pesticide-free fields - not added. Functions as a depth enhancer, making the spinach, asparagus, and artichoke notes more vivid. A quality signal characteristic of shade-grown Uji cultivars.\u003c\/p\u003e\n\u003ch4\u003eIs Uejima Sakimidori suitable for lattes?\u003c\/h4\u003e\n\u003cp\u003eYes. Clean savoury structure holds up in milk. Natural saltiness adds subtle depth. Elderflower and osmanthus add gentle aromatic freshness. A strong choice for savoury-forward latte menus.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. Clean, juicy, and refreshing character is immediately approachable.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in fridge. Over one year frozen.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha pesticide-free?\u003c\/h4\u003e\n\u003cp\u003eYes. All Uejima Tea Farm matcha is grown pesticide-free.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Available in larger formats. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-okumidori\"\u003eUejima Okumidori\u003c\/a\u003e - more floral and graceful, longer finish\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-saemidori\"\u003eUejima Saemidori\u003c\/a\u003e - richer, custard and dark chocolate\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-kirari-31\"\u003eUejima Kirari 31\u003c\/a\u003e - lighter, fruity, corn and ripe peach\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Uejima","offers":[{"title":"30g","offer_id":47868864594077,"sku":"UEJ-MAT-SAK-30P","price":910.0,"currency_code":"THB","in_stock":true},{"title":"100g","offer_id":47868864626845,"sku":"UEJ-MAT-SAK-100P","price":2519.0,"currency_code":"THB","in_stock":true},{"title":"250g","offer_id":47868864659613,"sku":"UEJ-MAT-SAK-250P","price":5597.0,"currency_code":"THB","in_stock":true},{"title":"500g","offer_id":47868864692381,"sku":"UEJ-MAT-SAK-500P","price":9950.0,"currency_code":"THB","in_stock":true},{"title":"1000g","offer_id":47868864725149,"sku":"UEJ-MAT-SAK-1000S","price":17690.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/Uejimai-sakimidori-30g.jpg?v=1777113403"},{"product_id":"uejima-kirari-31","title":"Kirari 31 - Single Cultivar Ceremonial Matcha from Uejima Tea Farm, Wazuka, Uji","description":"\u003cstrong\u003eKirari 31 - Single Cultivar Ceremonial Matcha from Uejima Tea Farm, Wazuka, Uji\u003c\/strong\u003e\n\u003cp\u003eUejima Kirari 31 is the lightest and most fruit-forward of the Uejima single-cultivar matchas. Grown pesticide-free in the fields of Noriyasu Uejima at Sourokuen in Wazuka, Uji, Kyoto - it opens with fresh green notes of edamame, buttered peas, and zucchini, lifted by a delicate touch of saltiness that adds depth and character. As the flavor unfolds, a subtle sweetness emerges through hints of corn and soft fruity tones reminiscent of ripe peach. The most refreshing and approachable of the four single-cultivar options. Chaseki was the first to introduce Uejima's matcha to Thailand in 2020.\u003c\/p\u003e\n\u003ch2\u003eAbout Uejima Kirari 31\u003c\/h2\u003e\n\u003cp\u003eUejima Kirari 31 is part of our Ceremonial Matcha collection, sourced exclusively from Sourokuen (爽緑園) in Wazuka, Uji, Kyoto.\u003c\/p\u003e\n\u003cp\u003eKirari 31 is a relatively modern cultivar, developed in Japan for its clean character, bright color, and the soft fruity sweetness that distinguishes it from more established single-cultivar options. In Uejima's pesticide-free fields, its corn and ripe peach notes - natural impressions from the cultivar itself - emerge with a clarity that reflects the farm's standard.\u003c\/p\u003e\n\u003cp\u003eAmong the four single-cultivar Uejima matchas, Kirari 31 has the most accessible and inviting profile for those who find the richness of Saemidori or the savoury depth of Sakimidori too pronounced. The corn sweetness and ripe peach character are immediately pleasant and easy to appreciate.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Light, clean\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium, sweet\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Light\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Natural, fruity\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eUejima Kirari 31 opens with a light, clean mouthfeel. Fresh green notes of edamame, buttered peas, and zucchini lead - vivid and clean. A delicate saltiness lifts these notes and adds quiet depth. Subtle sweetness then emerges: hints of corn arrive first - clean, slightly warm, and natural. Soft fruity tones reminiscent of ripe peach follow, delicate and pleasant. The finish is medium in length and sweet in character. The overall impression is light, refreshing, and distinctly fruity - the most immediately inviting cup in the Uejima single-cultivar range.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Uejima Kirari 31\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKirari 31's light, sweet, fruity character is particularly vivid in clear-style and iced preparations where the corn sweetness and ripe peach notes are refreshing and clean. In usucha, the light mouthfeel and sweet finish produce a pleasant, approachable bowl. In lattes, the natural sweetness reduces the need for added sweetener and produces a gently fruity, clean latte character.\u003c\/p\u003e\n\u003ch2\u003eHow Uejima Kirari 31 Compares\u003c\/h2\u003e\n\u003cp\u003eThe lightest and most fruity of the four Uejima single-cultivar matchas. \u003ca href=\"\/products\/uejima-okumidori\"\u003eOkumidori\u003c\/a\u003e is more floral and graceful with a long finish. \u003ca href=\"\/products\/uejima-saemidori\"\u003eSaemidori\u003c\/a\u003e is richer and more dessert-forward with custard and dark chocolate. \u003ca href=\"\/products\/uejima-sakimidori\"\u003eSakimidori\u003c\/a\u003e is more savoury with spinach and saltiness. Kirari 31 is the entry point for those new to Uejima's range - light, sweet, fruity, and immediately engaging.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eGrown by Noriyasu Uejima at Sourokuen (爽緑園), Wazuka, Uji, Kyoto. 5th generation farmer. Pesticide-free. The only producer in the 90+ year history of Kyoto's national tea competition to achieve a perfect score. Chaseki first in Thailand 2020.\u003c\/p\u003e\n\u003cp\u003e*\"The tea I make is what you drink when your heart is thirsty.\"* — Noriyasu Uejima\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e30g can — THB 910\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQs\u003c\/h2\u003e\n\u003ch4\u003eWhat is Kirari 31 and why is it numbered?\u003c\/h4\u003e\n\u003cp\u003eKirari 31 is a Japanese green tea cultivar developed through the national tea breeding program, designated by its registration number. The \"31\" refers to its cultivar number in the Japanese breeding registry. It is known for its bright green color, clean character, and the soft corn and fruity notes it expresses under quality growing conditions.\u003c\/p\u003e\n\u003ch4\u003eWhat are the corn and ripe peach notes in Kirari 31?\u003c\/h4\u003e\n\u003cp\u003eNatural flavor impressions from the cultivar itself - not added. Corn refers to a clean, slightly warm, sweet starchiness. Ripe peach refers to a soft, mellow fruity sweetness. Together they give Kirari 31 its distinctive approachable sweetness that distinguishes it from all other Uejima single-cultivar options.\u003c\/p\u003e\n\u003ch4\u003eHow does Uejima Kirari 31 compare to Uejima Saemidori?\u003c\/h4\u003e\n\u003ca href=\"\/products\/uejima-saemidori\"\u003eSaemidori\u003c\/a\u003e is much richer and more complex - custard, banana, caramel, dark chocolate, and cacao nibs building in layers. Kirari 31 is lighter and simpler - clean green notes followed by corn sweetness and ripe peach. Saemidori for those who want depth and indulgence. Kirari 31 for those who want lightness and fruity freshness.\n\u003ch4\u003eIs Kirari 31 good for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes - the most approachable of the four Uejima single-cultivar matchas. Light, sweet, fruity, and immediately pleasant.\u003c\/p\u003e\n\u003cp\u003e(Standard boilerplate FAQs)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-okumidori\"\u003eUejima Okumidori\u003c\/a\u003e - more floral and elegant\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-saemidori\"\u003eUejima Saemidori\u003c\/a\u003e - richer, custard and dark chocolate\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-sakimidori\"\u003eUejima Sakimidori\u003c\/a\u003e - more savoury and juicy\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/kaze\"\u003eUejima Kaze\u003c\/a\u003e - Uejima blend for those exploring the farm's blended range\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Uejima","offers":[{"title":"30g","offer_id":47868864921757,"sku":"UEJ-MAT-K31-30P","price":910.0,"currency_code":"THB","in_stock":true},{"title":"100g","offer_id":47868864954525,"sku":"UEJ-MAT-K31-100P","price":2519.0,"currency_code":"THB","in_stock":true},{"title":"250g","offer_id":47868864987293,"sku":"UEJ-MAT-K31-250P","price":5597.0,"currency_code":"THB","in_stock":true},{"title":"500g","offer_id":47868865020061,"sku":"UEJ-MAT-K31-500P","price":9950.0,"currency_code":"THB","in_stock":true},{"title":"1000g","offer_id":47868865052829,"sku":"UEJ-MAT-K31-1000S","price":17690.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/uejima-kirari-30g_fefa70ad-814f-4ad1-a6b1-b7376fbdcce3.jpg?v=1777144739"},{"product_id":"uejima-hana","title":"Hana - Pinnacle Ceremonial Matcha from Uejima Tea Farm, Wazuka, Uji","description":"\u003cstrong\u003eHana - Pinnacle Ceremonial Matcha from Uejima Tea Farm, Wazuka, Uji\u003c\/strong\u003e\n\u003cp\u003eHana (花) - \"Flower\" - is the most complex and highest-priced matcha in the Uejima Tea Farm range. A three-cultivar blend of Uji Hikari, Samidori, and Gokou, grown pesticide-free by Noriyasu Uejima at Sourokuen in Wazuka, Uji, Kyoto. A nice supporting astringency. Very floral - elderflower vivid and prominent. Rich and buttery. Avocado creaminess. Fruity - dark cherry and raspberries. Cooked edamame. Nutty - macadamia, peanuts, and almonds. Long finish. Recommended for usucha and koicha. Chaseki was the first to introduce Uejima's matcha to Thailand in 2020.\u003c\/p\u003e\n\u003ch2\u003eAbout Uejima Hana\u003c\/h2\u003e\n\u003cp\u003eUejima Hana is part of our Ceremonial Matcha collection, sourced exclusively from Sourokuen (爽緑園) in Wazuka, Uji, Kyoto - the pinnacle of the Uejima blended matcha range.\u003c\/p\u003e\n\u003cp\u003eHana uses the same three cultivars as \u003ca href=\"\/products\/uejima-tempuka\"\u003eTempuka\u003c\/a\u003e - Uji Hikari, Samidori, and Gokou - but at a composition and quality level that produces an entirely different and more complex cup. Where Tempuka is composed and satisfying, Hana is layered and surprising. The very floral elderflower character, the avocado creaminess, the dark cherry and raspberry fruitiness, and the three-nut depth of macadamia, peanuts, and almonds all coexist in a cup with a long, persistent finish. It is the most demanding and most rewarding matcha in the Uejima range.\u003c\/p\u003e\n\u003cp\u003eThe name Hana (花) - Flower - is entirely apt. The elderflower character is the most vivid and dominant floral note in any Uejima matcha. It defines this cup.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Rich, full\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Long\n\u003cstrong\u003eUmami:\u003c\/strong\u003e High\n\u003cstrong\u003eAstringency:\u003c\/strong\u003e Nice, supporting - adds complexity rather than harshness\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eHana opens with a full, rich mouthfeel. A nice supporting astringency arrives immediately - not sharp or harsh, but present and structural, giving the cup body and complexity from the first sip. Elderflower florals dominate the entry and mid-palate - very vivid, clean, and persistent. A rich buttery quality develops, building into avocado creaminess - smooth and full. Fruity notes follow: dark cherry arrives first - deep, slightly tart - then raspberries, brighter and more aromatic. Cooked edamame anchors the vegetal character. A three-nut layer of macadamia, peanuts, and almonds runs through the body, adding warmth, depth, and texture. The finish is long - the elderflower and fruit notes sustaining well past the last sip. A cup with more dimensions than most matchas contain.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Uejima Hana\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eKoicha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHana is built for koicha. The avocado creaminess, high umami, and three-nut depth all intensify under thick concentration, and the astringency - which adds complexity in usucha - becomes fully integrated in the thick bowl. The elderflower and fruit notes remain vivid even under koicha concentration. In usucha, the long finish and layered complexity reward multiple sips and full attention. This is a matcha for those who take their preparation seriously.\u003c\/p\u003e\n\u003ch2\u003eHow Uejima Hana Compares\u003c\/h2\u003e\n\u003cp\u003eThe pinnacle of the Uejima range. \u003ca href=\"\/products\/uejima-tempuka\"\u003eTempuka\u003c\/a\u003e (same cultivars, lower price) is deeply satisfying but less complex - dark chocolate, hazelnuts, nougat, and roses without Hana's elderflower dominance, avocado creaminess, dark cherry and raspberry fruitiness, or three-nut layering. \u003ca href=\"\/products\/uejima-tori\"\u003eTori\u003c\/a\u003e (Samidori + Gokou) is richer and buttery but less floral and less fruity. Nothing in the Uejima range matches the complexity that Hana delivers in the cup.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eGrown by Noriyasu Uejima at Sourokuen (爽緑園), Wazuka, Uji, Kyoto. 5th generation farmer. Pesticide-free. Only producer to achieve a perfect score in Kyoto's 90+ year national tea competition. Chaseki first in Thailand 2020.\u003c\/p\u003e\n\u003cp\u003e*\"The tea I make is what you drink when your heart is thirsty.\"* — Noriyasu Uejima\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e30g can — THB 2,020\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e30g only. No multi-size format.\u003c\/p\u003e\n\u003ch2\u003eFAQs\u003c\/h2\u003e\n\u003ch4\u003eWhy is Hana the most expensive Uejima matcha?\u003c\/h4\u003e\n\u003cp\u003eHana is the most complex and most demanding cup in the Uejima range. The combination of vivid elderflower florals, avocado creaminess, dark cherry and raspberry fruitiness, three-nut depth, and a long finish - all in a koicha-capable matcha from pesticide-free Wazuka fields - represents the ceiling of what this farm produces. It is expensive because producing matcha at this level of complexity and quality consistently requires the standard of farming that Noriyasu Uejima has spent his life building.\u003c\/p\u003e\n\u003ch4\u003eWhat is the 'supporting astringency' in Hana?\u003c\/h4\u003e\n\u003cp\u003eAstringency in a well-made ceremonial matcha is not a flaw - it is a structural quality that adds body, complexity, and depth to the cup. In Hana, the astringency is described as \"nice\" and \"supporting\" - it arrives immediately and gives the cup a richness and presence that softer matchas lack. In koicha, this integrates fully into the thick bowl. It is what makes Hana a serious cup rather than a merely pleasant one.\u003c\/p\u003e\n\u003ch4\u003eHow does Hana compare to Tempuka?\u003c\/h4\u003e\n\u003cp\u003eBoth use Uji Hikari, Samidori, and Gokou. \u003ca href=\"\/products\/uejima-tempuka\"\u003eTempuka\u003c\/a\u003e is award winning and deeply satisfying: peas, asparagus, Khanom Ping, dark chocolate, hazelnuts, nougat, roses. Hana is the pinnacle: vivid elderflower dominance, avocado creaminess, dark cherry, raspberries, macadamia, peanuts, almonds, long finish. Tempuka is the entry into Uejima koicha. Hana is where it ends.\u003c\/p\u003e\n\u003ch4\u003eIs Hana worth the price?\u003c\/h4\u003e\n\u003cp\u003eFor those who prepare koicha seriously and want the most complex expression in the Uejima range, yes. For those primarily using matcha in lattes or everyday usucha, \u003ca href=\"\/products\/uejima-tempuka\"\u003eTempuka\u003c\/a\u003e or \u003ca href=\"\/products\/uejima-tori\"\u003eTori\u003c\/a\u003e offer better value per gram.\u003c\/p\u003e\n\u003cp\u003e(Standard boilerplate FAQs)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-tempuka\"\u003eUejima Tempuka\u003c\/a\u003e - same cultivars, award winning, more accessible price\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-tori\"\u003eUejima Tori\u003c\/a\u003e - Samidori + Gokou, richer and buttery\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-koicha\"\u003eHow to Prepare Koicha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Uejima","offers":[{"title":"30g","offer_id":47868865413277,"sku":"UEJ-MAT-HAN-30S","price":2020.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/hana-flower-30g.jpg?v=1777113430"},{"product_id":"uejima-tori","title":"Tori - Samidori and Gokou Ceremonial Matcha from Uejima Tea Farm, Wazuka, Uji","description":"\u003cstrong\u003eTori - Samidori and Gokou Ceremonial Matcha from Uejima Tea Farm, Wazuka, Uji\u003c\/strong\u003e\n\u003cp\u003eTori (鳥) - \"Bird\" - is a two-cultivar ceremonial matcha from Uejima Tea Farm - Sourokuen - in Wazuka, Uji, Kyoto, grown pesticide-free by 5th generation farmer Noriyasu Uejima. Samidori and Gokou in a blend described as very nicely balanced: buttery, creamy, avocado creaminess, cooked edamame, peas, and asparagus. Slightly smoky. Thick mouthfeel and long finish. Slightly astringent in a way that gives the matcha a nice body and complexity. Recommended for usucha and lattes. Chaseki was the first to introduce Uejima's matcha to Thailand in 2020.\u003c\/p\u003e\n\u003ch2\u003eAbout Uejima Tori\u003c\/h2\u003e\n\u003cp\u003eUejima Tori is part of our Ceremonial Matcha collection, sourced exclusively from Sourokuen (爽緑園) in Wazuka, Uji, Kyoto.\u003c\/p\u003e\n\u003cp\u003eThe two-cultivar blend of Samidori and Gokou is a deliberate pairing of two complementary characters. Samidori provides refined structure, body, and the clean pea and asparagus vegetal foundation. Gokou - one of Japan's most revered matcha cultivars, prized for its deep umami, exceptional sweetness, and buttery complexity - provides the rich, avocado-like creaminess and thickness that define Tori's mouthfeel. The slight astringency noted in the catalog is a positive quality: it adds body and complexity, preventing the richness from becoming flat.\u003c\/p\u003e\n\u003cp\u003eAmong the Uejima blended matchas, Tori occupies a distinctive position: rich and creamy like the upper-tier blends, but accessible in price and versatile enough to work in both usucha and lattes.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Thick\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Long\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate to high\n\u003cstrong\u003eAstringency:\u003c\/strong\u003e Slight - adds body and complexity\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eTori opens with a thick mouthfeel and a long finish - the most substantial of the Uejima blended matchas in terms of body. A slight astringency arrives immediately, giving the cup presence and complexity. Buttery and creamy qualities define the mid-palate. Avocado creaminess develops smoothly - full, rich, and coating. Cooked edamame anchors the vegetal character. Fresh peas and asparagus follow, clean and direct. A slight smokiness adds quiet depth through the mid-palate. The long finish carries the creaminess and vegetal depth forward with a satisfying persistence. Very nicely balanced is the accurate description - nothing dominates, everything integrates.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Uejima Tori\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTori's thick mouthfeel and avocado creaminess make it an excellent latte matcha - the richness integrates seamlessly with milk and produces a naturally smooth, creamy drink. In usucha, the long finish and balanced complexity produce a deeply satisfying bowl. The slight astringency that adds body in usucha integrates fully in a latte. Not recommended for koicha - for thick preparation in the Uejima range, \u003ca href=\"\/products\/uejima-tempuka\"\u003eTempuka\u003c\/a\u003e or \u003ca href=\"\/products\/uejima-hana\"\u003eHana\u003c\/a\u003e are the right choices.\u003c\/p\u003e\n\u003ch2\u003eHow Uejima Tori Compares\u003c\/h2\u003e\n\u003cp\u003eWithin the Uejima blended range: \u003ca href=\"\/products\/kaze\"\u003eKaze\u003c\/a\u003e (Samidori + Yabukita) is lighter and more accessible for everyday use. Tori (Samidori + Gokou) is richer and thicker - the Gokou cultivar elevating the creaminess and mouthfeel significantly. \u003ca href=\"\/products\/uejima-tempuka\"\u003eTempuka\u003c\/a\u003e (Uji Hikari + Samidori + Gokou) adds award winning complexity - dark chocolate, nougat, and roses on top of a similar base. \u003ca href=\"\/products\/uejima-hana\"\u003eHana\u003c\/a\u003e is the pinnacle. Tori is where the Gokou richness becomes prominent without the full complexity of the three-cultivar blends above it.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eGrown by Noriyasu Uejima at Sourokuen (爽緑園), Wazuka, Uji, Kyoto. 5th generation farmer. Pesticide-free. Only producer to achieve a perfect score in Kyoto's 90+ year national tea competition. Chaseki first in Thailand 2020.\u003c\/p\u003e\n\u003cp\u003e*\"The tea I make is what you drink when your heart is thirsty.\"* — Noriyasu Uejima\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e30g can — THB 1,255\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e30g only.\u003c\/p\u003e\n\u003ch2\u003eFAQs\u003c\/h2\u003e\n\u003ch4\u003eWhat does Gokou contribute to Uejima Tori?\u003c\/h4\u003e\n\u003cp\u003eGokou is one of Japan's most revered matcha cultivars - prized for deep umami, exceptional sweetness, and buttery complexity. In Tori, it provides the avocado creaminess and thick mouthfeel that define the cup. The Samidori base contributes the pea and asparagus vegetal structure. Gokou's richness is what distinguishes Tori from the lighter Uejima blends below it.\u003c\/p\u003e\n\u003ch4\u003eWhat is the 'slight astringency' in Tori and why is it positive?\u003c\/h4\u003e\n\u003cp\u003eThe catalog specifically describes the astringency as giving the matcha \"a nice body and complexity.\" In a well-made ceremonial matcha, a slight astringency adds structural presence and prevents the richness from becoming flat or one-dimensional. In Tori, it is the quality that stops the buttery avocado creaminess from being too soft - it gives the cup an edge and makes it more interesting across multiple sips.\u003c\/p\u003e\n\u003ch4\u003eIs Uejima Tori good for lattes?\u003c\/h4\u003e\n\u003cp\u003eYes - one of its best applications. The thick mouthfeel and avocado creaminess integrate seamlessly with milk, producing a naturally smooth, rich latte. The slight smokiness adds depth.\u003c\/p\u003e\n\u003ch4\u003eHow does Tori compare to Kaze?\u003c\/h4\u003e\n\u003ca href=\"\/products\/kaze\"\u003eKaze\u003c\/a\u003e (Samidori + Yabukita) is lighter, more accessible, and recommended for everyday usucha and lattes. Tori replaces Yabukita with Gokou, which elevates the richness, thickness, and creaminess significantly. A meaningfully different cup at a meaningfully different price.\n\u003cp\u003e(Standard boilerplate FAQs)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/kaze\"\u003eUejima Kaze\u003c\/a\u003e - lighter everyday Uejima blend\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-tempuka\"\u003eUejima Tempuka\u003c\/a\u003e - adds Uji Hikari for award winning complexity\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/uejima-hana\"\u003eUejima Hana\u003c\/a\u003e - the pinnacle of the Uejima range\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Uejima","offers":[{"title":"30g","offer_id":47868865642653,"sku":"UEJ-MAT-TOR-30S","price":1255.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/tori-bird-30g_7219b645-5fa9-44df-877d-e06f8dc2a9d3.jpg?v=1777144767"},{"product_id":"fukusho","title":"Fukusho - Chaseki Private Label Entry Ceremonial Matcha from Yame, Fukuoka","description":"\u003cstrong\u003eFukusho - Chaseki Private Label Entry Ceremonial Matcha from Yame, Fukuoka\u003c\/strong\u003e\n\u003cp\u003eFukusho (福昇) is the entry point into the Chaseki Private Label Yame ceremonial range - a matcha sourced from Yame, Fukuoka Prefecture and sold exclusively under the Chaseki brand. Soft to juicy mouthfeel, medium to long finish, sweet grass, fresh spinach, cooked peas, and buttered asparagus - all carried by creamy dairy notes of fresh cream and butter that give Fukusho a smooth, rich texture uncommon at this price. At THB 486 per 40g, it is Yame ceremonial character at its most accessible.\u003c\/p\u003e\n\u003ch2\u003eAbout Fukusho\u003c\/h2\u003e\n\u003cp\u003eFukusho is part of our Ceremonial Matcha collection and is a Chaseki Private Label product - crafted by established tea producers in Yame, Fukuoka Prefecture and sold exclusively under the Chaseki brand.\u003c\/p\u003e\n\u003cp\u003eYame is one of Japan's most historically prestigious tea regions - producing more than half of all gyokuro sold in Japan, with fertile soil, morning river mist, and over 600 years of tea cultivation knowledge contributing to its distinctive regional character. Even at the entry tier, Yame ceremonial matcha expresses that character clearly.\u003c\/p\u003e\n\u003cp\u003eFukusho is deliberately designed as the bridge between culinary and premium ceremonial. Its soft mouthfeel, sweet character, and creamy notes are approachable for first-time ceremonial matcha drinkers, while its medium-to-long finish and vivid vegetal depth are satisfying for experienced palates. It performs across a wider range of applications than most entry-level matchas - lattes, clear-style, coconut water, and usucha all work well.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Soft to juicy\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium to long\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate\n\u003cstrong\u003eCharacter:\u003c\/strong\u003e Sweet grass, creamy, dairy-smooth\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eFukusho opens with a soft to juicy mouthfeel and a medium to long finish that leaves a lasting impression. Bright green notes of sweet grass lead the entry - vivid and clean. Fresh spinach follows, then cooked peas and buttered asparagus, building a full, vegetal depth that is characteristic of Yame. Creamy dairy notes of fresh cream and butter arrive through the mid-palate, smoothing and rounding the vegetal character into a rich, smooth texture. The overall impression is soft, bright, and creamy - a ceremonial matcha that is inviting rather than demanding.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Fukusho\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003cli\u003eCoconut water matcha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFukusho's soft, creamy character works across all four applications. In usucha, its medium-to-long finish and sweet grass depth produce a satisfying, approachable bowl. In lattes, the fresh cream and butter notes integrate naturally with milk. In clear-style and coconut water preparations, the sweet grass and spinach freshness is vivid and clean. For those ready to step up to greater complexity, \u003ca href=\"\/products\/yame-no-takumi\"\u003eYame No Takumi\u003c\/a\u003e is the natural next move in the Yame ceremonial range.\u003c\/p\u003e\n\u003ch2\u003eHow Fukusho Compares\u003c\/h2\u003e\n\u003cp\u003eFukusho is the accessible entry to the Yame ceremonial range. One step above, \u003ca href=\"\/products\/yame-no-takumi\"\u003eYame No Takumi\u003c\/a\u003e adds subtle smokiness, hints of Khanom Ping, dark chocolate, and macadamia to a more complex, layered profile. The range continues upward through \u003ca href=\"\/products\/yame-no-wakaba\"\u003eYame No Wakaba\u003c\/a\u003e, \u003ca href=\"\/products\/yame-no-nagomi\"\u003eYame No Nagomi\u003c\/a\u003e, and \u003ca href=\"\/products\/yame-no-megumi\"\u003eYame No Megumi\u003c\/a\u003e as complexity and preparation specificity increase. Fukusho is the right starting point - versatile, approachable, and genuinely expressive of Yame's regional character.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eFukusho is a Chaseki Private Label product, crafted by established tea producers in Yame, Fukuoka Prefecture and sold exclusively under the Chaseki brand. Yame has been producing some of Japan's finest shade-grown tea for over 600 years - its morning mist, fertile volcanic soil, and temperature variation between day and night create exceptional growing conditions. The region dominates Japan's gyokuro market and is increasingly recognized internationally for its high-grade ceremonial matcha.\u003c\/p\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eFukusho is available in:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e40g can\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 486 per 40g. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat makes Fukusho a good entry ceremonial matcha?\u003c\/h4\u003e\n\u003cp\u003eFukusho delivers Yame's characteristic creaminess and vegetal depth at the most accessible price in the ceremonial range. Soft to juicy mouthfeel, sweet grass, and fresh cream notes make it approachable for beginners and satisfying for experienced drinkers. No sharp bitterness, no heavy astringency. At THB 486 for 40g, the right starting point for Yame ceremonial matcha.\u003c\/p\u003e\n\u003ch4\u003eWhat are the 'fresh cream and butter' notes in Fukusho?\u003c\/h4\u003e\n\u003cp\u003eNatural flavor impressions from Yame cultivars - not added. They describe a rich, dairy-like creaminess in the mouthfeel and finish characteristic of high-quality shade-grown Yame matcha. In Fukusho, these notes give the matcha a smooth, rich texture that distinguishes it from typical entry-level options.\u003c\/p\u003e\n\u003ch4\u003eCan Fukusho be used for both lattes and traditional usucha?\u003c\/h4\u003e\n\u003cp\u003eYes. Recommended for bakery, latte, clear-style, and coconut water - but the soft to juicy mouthfeel and medium-to-long finish also make it suitable for traditional usucha. The creamy dairy notes hold up in milk while being refined enough for a straight bowl.\u003c\/p\u003e\n\u003ch4\u003eHow does Fukusho compare to the higher-tier Yame ceremonial matchas?\u003c\/h4\u003e\n\u003cp\u003eFukusho is the entry. \u003ca href=\"\/products\/yame-no-takumi\"\u003eYame No Takumi\u003c\/a\u003e adds subtle smokiness and more complex layering. The range builds upward through Wakaba, Nagomi, and Megumi. Fukusho is the right starting point before investing in the upper tiers.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs Fukusho suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. The most accessible entry in the Yame ceremonial range. Soft mouthfeel, sweet character, and creamy notes make it immediately enjoyable.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor versatile ceremonial matcha across lattes, usucha, and clear-style, Fukusho is the entry. For deeper complexity, step up through \u003ca href=\"\/products\/yame-no-takumi\"\u003eYame No Takumi\u003c\/a\u003e and higher.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in the fridge. Over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. All Chaseki Private Label matcha is sourced from Yame, Fukuoka Prefecture.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Accessible price point makes it a strong everyday ceremonial option. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar. Chaseki Private Label products are crafted by established Yame tea producers to perform in their recommended preparation styles.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/yame-no-takumi\"\u003eYame No Takumi\u003c\/a\u003e - next step up, subtle smokiness and layered complexity\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shunju\"\u003eShunju\u003c\/a\u003e - Yame culinary grade for those focused on lattes and bakery\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chaseki Tea","offers":[{"title":"40g","offer_id":47868866625693,"sku":"IKK-MAT-FUK-40P","price":486.0,"currency_code":"THB","in_stock":false},{"title":"100g","offer_id":47868866658461,"sku":"IKK-MAT-FUK-100P","price":1080.0,"currency_code":"THB","in_stock":false},{"title":"250g","offer_id":47868866691229,"sku":"IKK-MAT-FUK-250P","price":2401.0,"currency_code":"THB","in_stock":false},{"title":"500g","offer_id":47868866723997,"sku":"IKK-MAT-FUK-500P","price":4269.0,"currency_code":"THB","in_stock":false},{"title":"1000g","offer_id":47868866756765,"sku":"IKK-MAT-FUK-1000S","price":7590.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/fukusho-40g.jpg?v=1777113478"},{"product_id":"yame-no-takumi","title":"Yame No Takumi - Chaseki Private Label Ceremonial Matcha from Yame, Fukuoka","description":"\u003cstrong\u003eYame No Takumi - Chaseki Private Label Ceremonial Matcha from Yame, Fukuoka\u003c\/strong\u003e\n\u003cp\u003eYame No Takumi (八女の匠) - \"Yame Artisan\" - is a ceremonial matcha from Yame, Fukuoka Prefecture, part of the Chaseki Private Label collection. The first step into the Yame ceremonial range where complexity and layering become the story: medium mouthfeel, a subtle smokiness with the warm caramelized character of Khanom Ping, a slight astringency that smoothly transitions into sweet juiciness, and a layered mid-palate of artichokes, beans, snow peas, dark chocolate, and nutty macadamia. The artisan character of Yame in a cup.\u003c\/p\u003e\n\u003ch2\u003eAbout Yame No Takumi\u003c\/h2\u003e\n\u003cp\u003eYame No Takumi is part of our Ceremonial Matcha collection and is a Chaseki Private Label product - crafted by established tea producers in Yame, Fukuoka Prefecture and sold exclusively under the Chaseki brand.\u003c\/p\u003e\n\u003cp\u003eIt sits one step above \u003ca href=\"\/products\/fukusho\"\u003eFukusho\u003c\/a\u003e in the Yame ceremonial range - the point where the profile shifts from soft and creamy to complex and layered. The subtle smokiness is the defining quality: warm and clean, carrying the familiar caramelized sweetness of Khanom Ping, it adds a dimension that Fukusho does not have. Dark chocolate and macadamia notes follow, building a profile that is genuinely multi-dimensional for a mid-range ceremonial matcha.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Medium\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate\n\u003cstrong\u003eAstringency:\u003c\/strong\u003e Slight, resolves into sweet juiciness\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eYame No Takumi opens with a medium mouthfeel and a medium finish, highlighted by a subtle smokiness from the start. The initial slight astringency resolves smoothly into a delightful sweet juiciness on the palate - active and engaging. Green notes of artichokes, beans, and snow peas provide a fresh, vibrant vegetal layer, well-defined and clean. The smokiness deepens through the mid-palate, infused with hints of Khanom Ping - warm, caramelized, and distinctly Thai in reference. Dark chocolate and nutty macadamia follow, adding richness and depth. The finish is medium length, satisfying, and layered.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Yame No Takumi\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003cli\u003eCoconut water matcha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eYame No Takumi's subtle smokiness and dark chocolate notes translate particularly well in lattes, where they create a more complex, interesting matcha latte character. In usucha, the sweet juiciness and layered profile produce a rewarding bowl. In clear-style preparations, the artichoke and snow pea freshness are vivid. Not recommended for koicha - for thick preparation, step up to \u003ca href=\"\/products\/yame-no-nagomi\"\u003eYame No Nagomi\u003c\/a\u003e or \u003ca href=\"\/products\/yame-no-megumi\"\u003eYame No Megumi\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow Yame No Takumi Compares\u003c\/h2\u003e\n\u003cp\u003eOne step above \u003ca href=\"\/products\/fukusho\"\u003eFukusho\u003c\/a\u003e: shifts from soft, creamy, and sweet to subtly smoky, layered, and complex. One step below \u003ca href=\"\/products\/yame-no-wakaba\"\u003eYame No Wakaba\u003c\/a\u003e, which takes the thin-body, short-finish approach with a more explicitly grassy, savoury, and parsley-forward character. Yame No Takumi is the mid-range option for those who want complexity and smokiness without the more demanding profiles of the upper tiers.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eYame No Takumi is a Chaseki Private Label product, crafted by established tea producers in Yame, Fukuoka Prefecture and sold exclusively under the Chaseki brand. Chaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e40g can\u003c\/li\u003e\n\u003cli\u003e100g, 250g, 500g, and 1,000g pouches\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStarting at THB 1,026 per 40g. Wholesale pricing available.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat is the Khanom Ping smokiness in Yame No Takumi?\u003c\/h4\u003e\n\u003cp\u003eKhanom Ping is a traditional Thai baked coconut dessert with warm, toasted sweetness. As a tasting reference, it describes a light, caramelized smokiness that is warm and clean rather than sharp. In Yame No Takumi, it adds depth alongside dark chocolate and macadamia in a more complex ceremonial context.\u003c\/p\u003e\n\u003ch4\u003eHow does Yame No Takumi compare to Fukusho?\u003c\/h4\u003e\n\u003ca href=\"\/products\/fukusho\"\u003eFukusho\u003c\/a\u003e is soft, creamy, and sweet with no smokiness. Yame No Takumi steps above with subtle smokiness, dark chocolate, macadamia, and a slight astringency that resolves into sweet juiciness. More complex and sophisticated - the first real step into layered Yame ceremonial character.\n\u003ch4\u003eIs Yame No Takumi suitable for lattes?\u003c\/h4\u003e\n\u003cp\u003eYes. Subtle smokiness, dark chocolate notes, and macadamia nuttiness translate well in milk-based preparations, creating a more complex latte character than Fukusho.\u003c\/p\u003e\n\u003ch4\u003eCan Yame No Takumi be used for usucha?\u003c\/h4\u003e\n\u003cp\u003eYes. Medium mouthfeel, layered complexity, and sweet juiciness make it a satisfying usucha bowl. For koicha, step up to \u003ca href=\"\/products\/yame-no-nagomi\"\u003eYame No Nagomi\u003c\/a\u003e or \u003ca href=\"\/products\/yame-no-megumi\"\u003eYame No Megumi\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYame No Takumi's complexity is most appreciated with some matcha experience. For those new to Yame ceremonial, \u003ca href=\"\/products\/fukusho\"\u003eFukusho\u003c\/a\u003e is the gentler starting point.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in the fridge. Over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. All Chaseki Private Label matcha is sourced from Yame, Fukuoka Prefecture.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Available in multiple formats. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eChaseki Private Label products are crafted by established Yame tea producers for their recommended preparation styles.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/fukusho\"\u003eFukusho\u003c\/a\u003e - one step below, soft and creamy entry ceremonial\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/yame-no-wakaba\"\u003eYame No Wakaba\u003c\/a\u003e - one step above, thin-body with grassy savoury character\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chaseki Tea","offers":[{"title":"40g","offer_id":47868866855069,"sku":"YAM-TAK-40G","price":1026.0,"currency_code":"THB","in_stock":true},{"title":"100g","offer_id":47868866887837,"sku":"TOU-MAT-YNT-100P","price":2280.0,"currency_code":"THB","in_stock":true},{"title":"250g","offer_id":47868866920605,"sku":"TOU-MAT-YNT-250P","price":5066.0,"currency_code":"THB","in_stock":true},{"title":"500g","offer_id":47868866953373,"sku":"TOU-MAT-YNT-500P","price":9006.0,"currency_code":"THB","in_stock":true},{"title":"1000g","offer_id":47868866986141,"sku":"TOU-MAT-YNT-1000S","price":16010.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/yame-no-takumi-40g.jpg?v=1777113489"},{"product_id":"yame-no-wakaba","title":"Yame No Wakaba - Chaseki Private Label Ceremonial Matcha from Yame, Fukuoka","description":"\u003cstrong\u003eYame No Wakaba - Chaseki Private Label Ceremonial Matcha from Yame, Fukuoka\u003c\/strong\u003e\n\u003cp\u003eYame No Wakaba (八女の若葉) - \"Yame Young Leaf\" - is a ceremonial matcha from Yame, Fukuoka Prefecture, part of the Chaseki Private Label collection. Thin mouthfeel, short finish, slightly smoky with nice juiciness on the tongue. Fresh-cut grass, parsley, edamame, peas, seaweed, and slightly salty. Hints of almond and cooked peanut, buttery, elderflower, and vanilla. Its character is distinctly savoury, fresh, and aromatic - a Yame ceremonial matcha for those drawn to clean, grassy, coastal profiles rather than sweet richness.\u003c\/p\u003e\n\u003ch2\u003eAbout Yame No Wakaba\u003c\/h2\u003e\n\u003cp\u003eYame No Wakaba is part of our Ceremonial Matcha collection and a Chaseki Private Label product sourced from Yame, Fukuoka Prefecture. It occupies a distinctive position in the range: where Fukusho and Yame No Takumi are softer and richer, Yame No Wakaba is leaner, fresher, and more explicitly savoury. The thin mouthfeel and short finish make it expressive in clear-style preparations and lattes, while the seaweed salinity and elderflower aromatic notes add a genuine character that stands apart from anything else in the Yame range at this price point.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Thin | \u003cstrong\u003eFinish:\u003c\/strong\u003e Short | \u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate | \u003cstrong\u003eAstringency:\u003c\/strong\u003e Slight, with nice juiciness\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eYame No Wakaba opens with a thin mouthfeel and a short finish. Slight smokiness defines the entry, accompanied by a pleasant juiciness on the tongue - active and refreshing. Fresh-cut grass leads the green character, accompanied by bright parsley herbal notes. Edamame and peas add a light, clean vegetal depth. Seaweed provides a light marine salinity. Slight saltiness extends through the body. Hints of almond and cooked peanut add nuttiness. A buttery quality integrates smoothly. Elderflower and vanilla lift the finish with a clean, delicate aromatic sweetness. The overall character is savoury, fresh, and multi-layered for a thin-bodied matcha.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Yame No Wakaba\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e Lattes \/ Clear-style \/ Usucha \/ Coconut water\n\u003cp\u003eThe thin mouthfeel and savoury, aromatic character translate particularly well in clear-style iced preparations where the seaweed salinity, elderflower, and fresh-cut grass notes are vivid. In lattes, the almond and peanut nuttiness and the vanilla finish add structure without richness. In usucha, the thin body produces a clean, refreshing bowl with distinctive aromatic complexity. Not recommended for koicha.\u003c\/p\u003e\n\u003ch2\u003eHow It Compares\u003c\/h2\u003e\n\u003cp\u003eAbove \u003ca href=\"\/products\/yame-no-takumi\"\u003eYame No Takumi\u003c\/a\u003e in freshness and aromatic complexity - the profile shifts from smoky and rich to savoury and grassy. Below \u003ca href=\"\/products\/yame-no-nagomi\"\u003eYame No Nagomi\u003c\/a\u003e, which adds Panna Cotta creaminess, hazelnut depth, and recommended koicha use. Yame No Wakaba holds a unique lane in the range - the most explicitly savoury and marine-influenced ceremonial option.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eChaseki Private Label, Yame, Fukuoka Prefecture. Chaseki specialist since November 2018. Supplying Thailand's professional tea industry since 2020. 2,500+ students trained.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging: 40g can from THB 1,118. Also 100g\/250g\/500g\/1,000g.\u003c\/h2\u003e\n\u003ch2\u003eFAQs\u003c\/h2\u003e\n\u003ch4\u003eWhat makes Yame No Wakaba different from Yame No Takumi?\u003c\/h4\u003e\n\u003ca href=\"\/products\/yame-no-takumi\"\u003eYame No Takumi\u003c\/a\u003e is medium-bodied with rich smokiness, dark chocolate, and macadamia. Yame No Wakaba is thinner-bodied with a leaner, fresher character: fresh-cut grass, parsley, seaweed, almond, and elderflower. Takumi is richer and more dessert-adjacent. Wakaba is cleaner and more savoury-aromatic.\n\u003ch4\u003eWhat is the seaweed\/marine note in Yame No Wakaba?\u003c\/h4\u003e\n\u003cp\u003eThe seaweed character is a light marine salinity - a natural quality of certain Yame cultivars. In Yame No Wakaba, it appears alongside the slightly salty body to give the matcha a clean, coastal freshness that works particularly well in clear-style and coconut water preparations.\u003c\/p\u003e\n\u003ch4\u003eWhat is the elderflower note?\u003c\/h4\u003e\n\u003cp\u003eElderflower is a delicate, slightly sweet, aromatic floral - clean and light, appearing on the finish. In Yame No Wakaba, it pairs with vanilla to give the close an elegant aromatic lift that distinguishes it from the more straightforward vegetal endings of the options below it.\u003c\/p\u003e\n\u003ch4\u003eIs Yame No Wakaba good for lattes?\u003c\/h4\u003e\n\u003cp\u003eYes. Almond, peanut, and vanilla add structure without heaviness. Recommended for latte use.\u003c\/p\u003e\n\u003cp\u003e(Standard boilerplate FAQs)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/yame-no-takumi\"\u003eYame No Takumi\u003c\/a\u003e - richer and smoky, one step below\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/yame-no-nagomi\"\u003eYame No Nagomi\u003c\/a\u003e - one step above, Panna Cotta creaminess and koicha recommendation\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chaseki Tea","offers":[{"title":"40g","offer_id":47868867018909,"sku":"YAM-WAK-40G","price":1118.0,"currency_code":"THB","in_stock":true},{"title":"100g","offer_id":47868867051677,"sku":"TOU-MAT-YNW-100P","price":2484.0,"currency_code":"THB","in_stock":false},{"title":"250g","offer_id":47868867084445,"sku":"TOU-MAT-YNW-250P","price":5520.0,"currency_code":"THB","in_stock":false},{"title":"500g","offer_id":47868867117213,"sku":"TOU-MAT-YNW-500P","price":9813.0,"currency_code":"THB","in_stock":false},{"title":"1000g","offer_id":47868867149981,"sku":"TOU-MAT-YNW-1000S","price":17445.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/yame-no-wakaba-40g.jpg?v=1777113499"},{"product_id":"yame-no-nagomi","title":"Yame No Nagomi - Chaseki Private Label Ceremonial Matcha from Yame, Fukuoka","description":"\u003cstrong\u003eYame No Nagomi - Chaseki Private Label Ceremonial Matcha from Yame, Fukuoka\u003c\/strong\u003e\n\u003cp\u003eYame No Nagomi (八女の和み) - \"Yame Serenity\" - is a ceremonial matcha from Yame, Fukuoka Prefecture, part of the Chaseki Private Label collection. The first matcha in the Yame range specifically recommended for koicha. Medium to thin mouthfeel, short finish, slightly astringent with slight smokiness. Notes of cooked spinach, edamame, parsley, and slightly creamy beans. Hints of hazelnut and slight creaminess. Custardy notes of Panna Cotta, vanilla, and elderflower. A ceremonial matcha built for those who take traditional preparation seriously - and want the distinctive elegance of Yame terroir in both usucha and thick bowls.\u003c\/p\u003e\n\u003ch2\u003eAbout Yame No Nagomi\u003c\/h2\u003e\n\u003cp\u003eYame No Nagomi is part of our Ceremonial Matcha collection and a Chaseki Private Label product sourced from Yame, Fukuoka Prefecture. It marks the threshold in the Yame ceremonial range where koicha becomes the preparation recommendation - a sign that the matcha has the body, depth, and structural integrity to hold up under thick concentration.\u003c\/p\u003e\n\u003cp\u003eThe Panna Cotta character is what makes Yame No Nagomi distinctive: a creamy, slightly tangy dessert-like richness that emerges particularly under koicha concentration. Alongside the hazelnut nuttiness and elderflower florals, it gives this matcha an elegance that distinguishes it from the more straightforwardly vegetal options below it in the range.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Medium to thin | \u003cstrong\u003eFinish:\u003c\/strong\u003e Short | \u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate | \u003cstrong\u003eAstringency:\u003c\/strong\u003e Slight\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eYame No Nagomi opens with a medium to thin mouthfeel and a short finish. Slight astringency enters on the palate, followed by a slight smokiness that adds quiet depth. Notes of cooked spinach define the vegetal character - deep and round. Edamame follows, adding a fresh, slightly sweet green note. Parsley provides a herbal aromatic lift. Slightly creamy beans contribute body and smoothness. Hints of hazelnut add warm nuttiness. The cup becomes noticeably more custardy through the mid-palate - notes of Panna Cotta arriving as a rich, slightly complex dairy creaminess. Vanilla and elderflower close the finish with a delicate, aromatic sweetness. A matcha that reveals itself in layers.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Yame No Nagomi\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e Clear-style \/ Usucha \/ Koicha\n\u003cp\u003eYame No Nagomi is the first Yame matcha specifically recommended for koicha. Under thick preparation, the Panna Cotta creaminess, hazelnut depth, and elderflower florals all intensify - the concentration amplifies rather than flattens the layered character. In usucha, the short finish and medium-to-thin body produce a clean, elegant bowl with progressive complexity. For cafés or tea programs building a premium Yame ceremonial menu, Yame No Nagomi is the entry into thick preparation territory. Above it, \u003ca href=\"\/products\/yame-no-megumi\"\u003eYame No Megumi\u003c\/a\u003e is the pinnacle.\u003c\/p\u003e\n\u003ch2\u003eHow It Compares\u003c\/h2\u003e\n\u003cp\u003eAbove \u003ca href=\"\/products\/yame-no-wakaba\"\u003eYame No Wakaba\u003c\/a\u003e in creaminess and koicha suitability - Nagomi shifts from savoury-grassy to custardy-floral, with the Panna Cotta and elderflower notes marking a clear step up in character. Below \u003ca href=\"\/products\/yame-no-megumi\"\u003eYame No Megumi\u003c\/a\u003e, which adds asparagus, zucchini, milky creaminess, and dark chocolate depth at a higher price.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eChaseki Private Label, Yame, Fukuoka Prefecture. Chaseki specialist since November 2018. Supplying Thailand's professional tea industry since 2020. 2,500+ students trained.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging: 40g can from THB 1,394. Also 100g\/250g\/500g\/1,000g.\u003c\/h2\u003e\n\u003ch2\u003eFAQs\u003c\/h2\u003e\n\u003ch4\u003eWhat is the Panna Cotta note in Yame No Nagomi?\u003c\/h4\u003e\n\u003cp\u003ePanna Cotta is a creamy, slightly tangy Italian dessert - its reference here describes a rich, complex dairy creaminess that emerges in the mid-palate of Yame No Nagomi, particularly noticeable under koicha concentration. It is a natural flavor impression from Yame cultivars at this grade, not an added flavor.\u003c\/p\u003e\n\u003ch4\u003eWhy is Yame No Nagomi the first Yame matcha recommended for koicha?\u003c\/h4\u003e\n\u003cp\u003eKoicha demands sufficient body, umami depth, and structural integrity to hold up under thick preparation without turning flat or bitter. Yame No Nagomi's medium body, hazelnut depth, and Panna Cotta creaminess provide the structural weight needed. Below it, Fukusho and Takumi are softer and more latte-forward.\u003c\/p\u003e\n\u003ch4\u003eHow does Yame No Nagomi compare to Yame No Wakaba?\u003c\/h4\u003e\n\u003ca href=\"\/products\/yame-no-wakaba\"\u003eYame No Wakaba\u003c\/a\u003e is thin-bodied, savoury, grassy, with seaweed and elderflower florals. Yame No Nagomi shifts toward creaminess and dessert-forward character - Panna Cotta, hazelnut, vanilla, elderflower - with koicha as the primary recommendation. Different lanes: Wakaba for clean-grassy, Nagomi for creamy-elegant.\n\u003ch4\u003eIs Yame No Nagomi good for usucha?\u003c\/h4\u003e\n\u003cp\u003eYes. Medium-to-thin body and short finish produce a clean, elegant usucha bowl with progressive complexity. The Panna Cotta and elderflower notes are clear and pleasant in a straight bowl.\u003c\/p\u003e\n\u003cp\u003e(Standard boilerplate FAQs)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/yame-no-wakaba\"\u003eYame No Wakaba\u003c\/a\u003e - one step below, savoury grassy character\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/yame-no-megumi\"\u003eYame No Megumi\u003c\/a\u003e - the pinnacle of the Yame ceremonial range\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-koicha\"\u003eHow to Prepare Koicha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chaseki Tea","offers":[{"title":"40g","offer_id":47868867248285,"sku":"YAM-NAG-40G","price":1394.0,"currency_code":"THB","in_stock":true},{"title":"100g","offer_id":47868867281053,"sku":"TOU-MAT-YNN-100P","price":3098.0,"currency_code":"THB","in_stock":false},{"title":"250g","offer_id":47868867313821,"sku":"TOU-MAT-YNN-250P","price":6885.0,"currency_code":"THB","in_stock":false},{"title":"500g","offer_id":47868867346589,"sku":"TOU-MAT-YNN-500P","price":12240.0,"currency_code":"THB","in_stock":false},{"title":"1000g","offer_id":47868867379357,"sku":"TOU-MAT-YNN-1000S","price":21760.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/yame-no-nagomi-40g.jpg?v=1777113511"},{"product_id":"heikisuien-hatsu-mukashi","title":"Hatsu Mukashi - Multi-Cultivar Ceremonial Matcha from Heikisuien, Joyo, Uji","description":"\u003cstrong\u003eHatsu Mukashi - Multi-Cultivar Ceremonial Matcha from Heikisuien, Joyo, Uji\u003c\/strong\u003e\n\u003cp\u003eHatsu Mukashi (初昔) is a multi-cultivar ceremonial matcha from Heikisuien Tea Farm, located in Joyo, Uji, Kyoto. Blending Yabukita, Samidori, Gokou, Okumidori, Ujimidori, and Ujihikari cultivars, it delivers a clean, mineral-forward cup with distinctive character and depth.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cp\u003eThin mouth feeling with a clean finish. Astringent with a juicy finish. Mineral notes of chalk with a slight nuttiness and hints of raw peanuts. Hints of fresh cut grass and nori seaweed with a slightly salty character. Subtle floral taste of osmanthus and nougat.\u003c\/p\u003e\n\u003ch2\u003eRecommended Preparations\u003c\/h2\u003e\n\u003cp\u003eBest suited for latte, usucha, and iced preparations.\u003c\/p\u003e\n\u003ch2\u003eAbout Heikisuien\u003c\/h2\u003e\n\u003cp\u003eHeikisuien is a family-run tea farm based in Joyo, Uji, Kyoto, producing single-farm ceremonial matcha with a strong focus on cultivar diversity and terroir expression. Each matcha is produced from tencha grown and processed on the farm.\u003c\/p\u003e\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cp\u003eStore in the fridge or freezer, sealed in its original packaging or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening.\u003c\/p\u003e","brand":"Heikisuien","offers":[{"title":"30g","offer_id":47869300244637,"sku":"HEK-MAT-HAT-30S","price":980.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/Hatsu-Mukashi-liquid.jpg?v=1777146916"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/collections\/collection-ceremonial-matcha.jpg?v=1765962564","url":"https:\/\/store.chaseki.com\/collections\/ceremonial-matcha.oembed","provider":"Chaseki Specialty Matcha","version":"1.0","type":"link"}