{"product_id":"kin-no-uzu","title":"Kin No Uzu - Multi-Cultivar Ceremonial Matcha from Heikisuien, Joyo, Uji","description":"\u003cstrong\u003eKin No Uzu - Multi-Cultivar Ceremonial Matcha from Heikisuien, Joyo, Uji\u003c\/strong\u003e\n\u003cp\u003eKin No Uzu (金の渦) - \"Golden Vortex\" - is a ceremonial matcha from Heikisuien, Joyo, Uji, Kyoto. A six-cultivar blend: Samidori, Yabukita, Gokou, Saemidori, Okumidori, and Uji Midori. Thin mouthfeel, middle finish, slight astringency that resolves into juiciness. Subtle smokiness and nutty roasted almonds. Slightly creamy. Salty ocean breeze and floral Osmanthus. A pleasant natural sweetness and the clean flavor of raw green peas. At THB 1,090 per 30g, it sits comfortably in the mid-range of the Heikisuien everyday collection.\u003c\/p\u003e\n\u003ch2\u003eAbout Kin No Uzu\u003c\/h2\u003e\n\u003cp\u003eKin No Uzu is part of our Ceremonial Matcha collection, produced by Heikisuien in Joyo, Uji, Kyoto. Its six-cultivar composition - Samidori, Yabukita, Gokou, Saemidori, Okumidori, and Uji Midori - is calibrated to produce a matcha that adds warmth and complexity to the clean mineral foundation of the entry tier.\u003c\/p\u003e\n\u003cp\u003eThe most distinctive quality in Kin No Uzu is the pairing of subtle smokiness with salty ocean breeze. Neither character dominates - they work together to create a layered mid-palate that adds interest without heaviness. The roasted almond nuttiness and Osmanthus florals contribute further dimension. For cafés building a Heikisuien latte menu, Kin No Uzu offers the most interesting complexity in the accessible mid-range.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Thin, slightly creamy\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Middle\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Moderate\n\u003cstrong\u003eAstringency:\u003c\/strong\u003e Slight, resolves into juiciness\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eKin No Uzu opens with a thin mouthfeel and a middle finish. Slight astringency enters first and resolves into a pleasant juiciness on the palate. Subtle smokiness defines the mid-palate character - clean and natural, sitting alongside the warmth of roasted almonds. Slight creaminess adds a gentle body. A salty ocean breeze character runs through the background - fresh and briny, distinctively marine. Floral Osmanthus adds an aromatic lift. A pleasant natural sweetness closes the cup, combined with the clean flavor of raw green peas. The overall impression is structured, slightly warm, and distinctively complex for the price point.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Kin No Uzu\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eIced and clear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe subtle smokiness and ocean breeze character translate particularly well in lattes - they add interesting complexity to the drink that generic culinary matchas cannot offer. In iced preparations, the green pea freshness and Osmanthus florals are vivid and refreshing. In usucha, the thin body and juicy finish produce a clean, engaging bowl. Not recommended for koicha - for thick preparation, step into the Heikisuien koicha range starting with \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow Kin No Uzu Compares\u003c\/h2\u003e\n\u003cp\u003eOne step above \u003ca href=\"\/products\/heikisuien-hatsu-mukashi\"\u003eHatsu Mukashi (Heikisuien)\u003c\/a\u003e: shifts from nori seaweed and raw peanuts toward subtle smokiness and roasted almond nuttiness. The ocean breeze quality is stronger here, and the character is warmer overall. One step below \u003ca href=\"\/products\/matsu-no-midori\"\u003eMatsu No Midori\u003c\/a\u003e, which introduces Asahi to the blend and adds avocado creaminess and floral rose notes at a higher price point.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eProduced by Heikisuien in Joyo, Uji, Kyoto. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor. Every 30g can is traceable to this single producer.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students. The Heikisuien range is available in Thailand exclusively through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eAvailable in one format: 30g can — THB 1,090. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore in the fridge or freezer, sealed in the original can or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat is the smokiness in Kin No Uzu?\u003c\/h4\u003e\n\u003cp\u003eThe subtle smokiness is a natural characteristic of the cultivar blend - not a roasting or flavoring process. Certain cultivars in the blend, particularly Gokou and specific Samidori expressions, produce a mild, clean smokiness as part of their natural flavor. It appears as a background note adding depth without dominating.\u003c\/p\u003e\n\u003ch4\u003eHow does Kin No Uzu differ from Hatsu Mukashi (Heikisuien)?\u003c\/h4\u003e\n\u003ca href=\"\/products\/heikisuien-hatsu-mukashi\"\u003eHeikisuien's Hatsu Mukashi\u003c\/a\u003e has nori seaweed, raw peanuts, and Osmanthus florals with nougat. Kin No Uzu shifts toward subtle smokiness, roasted almond nuttiness, and a more pronounced ocean breeze - warmer and more complex in the mid-palate.\n\u003ch4\u003eIs Kin No Uzu a good latte matcha?\u003c\/h4\u003e\n\u003cp\u003eYes - one of the more distinctive latte options in the Heikisuien everyday range. Subtle smokiness and salty ocean breeze add complexity that prevents the latte from tasting flat. Slight creaminess integrates smoothly with milk.\u003c\/p\u003e\n\u003ch4\u003eWhat does 'salty ocean breeze' mean as a flavor note?\u003c\/h4\u003e\n\u003cp\u003eSalty ocean breeze is a light, fresh marine salinity - clean and briny. A natural character of certain Japanese tea cultivars, it appears alongside the smokiness and roasted almond notes to create a layered, slightly complex mid-palate distinctive in the Heikisuien everyday range.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. Approachable with a clean finish and interesting smoky and ocean character. For those new to Heikisuien, \u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e is the gentlest starting point.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor lattes, iced preparations, and everyday usucha, Kin No Uzu is a strong mid-range choice. For koicha, start with \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in the fridge. Over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. Heikisuien, Joyo, Uji, Kyoto. First introduced to Thailand by Chaseki in 2021.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. A distinctive mid-range option for specialty café menus. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar. Heikisuien's blends are deliberately composed for layered ceremonial expression.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/heikisuien-hatsu-mukashi\"\u003eHatsu Mukashi (Heikisuien)\u003c\/a\u003e - one step below, more mineral and nori-forward\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/matsu-no-midori\"\u003eMatsu No Midori\u003c\/a\u003e - one step above, avocado creaminess and floral rose finish\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e - entry into the Heikisuien koicha range\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heikisuien","offers":[{"title":"30g","offer_id":47868863086749,"sku":"HEK-MAT-KIN-30S","price":1090.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/kin-no-uzu-30g.jpg?v=1777113311","url":"https:\/\/store.chaseki.com\/products\/kin-no-uzu","provider":"Chaseki Specialty Matcha","version":"1.0","type":"link"}