{"title":"Koicha Grade","description":"","products":[{"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-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":"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":"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/collections\/49712728_538877839952246_9220284539484504064_n_3ec559bf-edce-4b2d-876d-6bd575075478.jpg?v=1765437382","url":"https:\/\/store.chaseki.com\/collections\/koicha-grade.oembed","provider":"Chaseki Specialty Matcha","version":"1.0","type":"link"}