{"product_id":"taigyoku","title":"Taigyoku - Ceremonial Matcha from Heikisuien, Joyo, Uji","description":"\u003cstrong\u003eTaigyoku - Ceremonial Matcha from Heikisuien, Joyo, Uji\u003c\/strong\u003e\n\u003cp\u003eTaigyoku (大極) - \"Supreme Ultimate\" - is a ceremonial matcha from Heikisuien, Joyo, Uji, Kyoto. A five-cultivar blend: Samidori, Ujihikari, Gokou, Yabukita, and Saemidori. Medium mouthfeel, medium-long finish. Creamy and nutty with hints of macadamia. Fresh notes of cooked green peas and buttered green asparagus. Hints of vanilla, custard, and toffee with a nice umami flavor. At THB 1,520 per 30g, it is the most indulgent and sweet matcha in the Heikisuien everyday range - the one that rewards those who like their matcha to feel like a treat.\u003c\/p\u003e\n\u003ch2\u003eAbout Taigyoku\u003c\/h2\u003e\n\u003cp\u003eTaigyoku is part of our Ceremonial Matcha collection, produced by Heikisuien in Joyo, Uji, Kyoto. Its five-cultivar blend - Samidori, Ujihikari, Gokou, Yabukita, and Saemidori - is where two of Japan's most respected matcha cultivars meet: Ujihikari, which adds deep body and weight, and Gokou, which is one of the most revered cultivars in Uji ceremonial matcha for its exceptional umami, sweetness, and complexity.\u003c\/p\u003e\n\u003cp\u003eThe result of Gokou and Saemidori in combination is immediately apparent: a natural custard sweetness and toffee warmth that no other matcha in the Heikisuien everyday range achieves. Macadamia creaminess and the familiar Heikisuien vegetal depth (cooked peas, asparagus) complete the profile. Taigyoku is the most indulgent cup in the everyday range.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Medium\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium to long\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Nice, sustained\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Pronounced, custard-like\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eTaigyoku opens with a medium body and a medium-to-long finish. Macadamia nuttiness leads the entry, creamy and pronounced. Natural sweetness builds immediately - Saemidori and Gokou producing the rich custard quality that defines this matcha. Fresh notes of cooked green peas arrive alongside buttered green asparagus, grounding the sweetness in genuine vegetal depth. Vanilla layers through the mid-palate, warm and integrating smoothly with the creaminess. Toffee notes follow - caramelized sweetness, warm and indulgent. Nice umami sustains through the cup and into the finish, clean and satisfying. The overall impression is the most dessert-like in the Heikisuien everyday range - rich, sweet, smooth, and deeply enjoyable.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Taigyoku\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eMatcha lattes (hot and iced)\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eIced and clear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTaigyoku's custard and toffee notes make it an outstanding latte matcha - it pairs naturally with any milk type and reduces the need for added sweetener significantly. The macadamia creaminess adds a smooth, rich texture. In iced preparations, the toffee warmth and macadamia creaminess produce a distinctively rich iced matcha. In usucha, the medium body and natural sweetness create a satisfying, indulgent bowl. Not recommended for koicha - for thick preparation, step into the Heikisuien koicha range starting with \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow Taigyoku Compares\u003c\/h2\u003e\n\u003cp\u003eOne step above \u003ca href=\"\/products\/matsu-no-midori\"\u003eMatsu No Midori\u003c\/a\u003e: significantly richer, sweeter, and more complex - Ujihikari and Gokou add the custard and toffee dimension that Matsu No Midori's four-cultivar blend does not have. One step below \u003ca href=\"\/products\/shiro-no-kotobuki\"\u003eShiro No Kotobuki\u003c\/a\u003e, which shifts toward green mango fruitiness, parsley freshness, and osmanthus florals - more complex and aromatic, less indulgently sweet.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eProduced by Heikisuien in Joyo, Uji, Kyoto. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor. Every 30g can is traceable to this single producer.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students. The Heikisuien range is available in Thailand exclusively through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eAvailable in one format: 30g can — THB 1,520. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore in the fridge or freezer, sealed in the original can or an airtight container. Return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat are the custard and toffee notes in Taigyoku?\u003c\/h4\u003e\n\u003cp\u003eCustard and toffee are natural flavor impressions produced by the cultivar combination - not added flavors. Saemidori is known for its custardy sweetness. Gokou is prized for its deep umami, buttery complexity, and a warm caramelized quality. Together they produce the custard and toffee notes that make Taigyoku the most indulgent-tasting matcha in the Heikisuien everyday range.\u003c\/p\u003e\n\u003ch4\u003eWhat is the Gokou cultivar?\u003c\/h4\u003e\n\u003cp\u003eGokou is one of Japan's most highly regarded matcha cultivars, traditionally associated with the Uji region. Prized for deep umami, exceptional sweetness, and complex character. In Taigyoku, Gokou contributes the toffee depth and the nice umami flavor that lingers on the finish.\u003c\/p\u003e\n\u003ch4\u003eIs Taigyoku a good matcha latte option?\u003c\/h4\u003e\n\u003cp\u003eYes - one of the best in the Heikisuien everyday range for lattes. Custard and toffee notes complement milk naturally, and macadamia creaminess adds rich texture. Natural sweetness means less added sweetener needed. A strong choice for premium Heikisuien latte menus.\u003c\/p\u003e\n\u003ch4\u003eHow does Taigyoku compare to Matsu No Midori?\u003c\/h4\u003e\n\u003ca href=\"\/products\/matsu-no-midori\"\u003eMatsu No Midori\u003c\/a\u003e is creamy with avocado, hazelnut, rose florals, and light umami. Taigyoku adds Ujihikari and Gokou, shifting toward macadamia creaminess, custard sweetness, and toffee warmth. Richer, sweeter, and more complex. Taigyoku is the more indulgent of the two.\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eYes. Natural sweetness and macadamia creaminess are approachable. For those new to Heikisuien, \u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e is a gentler starting point.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor sweet, indulgent lattes and everyday usucha, Taigyoku is a strong choice. For koicha, start with \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh four months in the fridge. Over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. Heikisuien, Joyo, Uji, Kyoto. First introduced to Thailand by Chaseki in 2021.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Distinctive custard and toffee character makes it a premium latte option. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar. Heikisuien's blends are deliberately composed for layered ceremonial expression.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/matsu-no-midori\"\u003eMatsu No Midori\u003c\/a\u003e - one step below, creamy and floral with avocado and roses\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shiro-no-kotobuki\"\u003eShiro No Kotobuki\u003c\/a\u003e - one step above, green mango fruitiness and osmanthus florals\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e - entry into the Heikisuien koicha range\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-usucha\"\u003eHow to Prepare Usucha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heikisuien","offers":[{"title":"30g","offer_id":47868863152285,"sku":"HEK-MAT-TAI-30S","price":1520.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/taigyoku-30g_4bbda21f-aea5-4156-86d9-2f5ffd3563e4.jpg?v=1777144654","url":"https:\/\/store.chaseki.com\/products\/taigyoku","provider":"Chaseki Specialty Matcha","version":"1.0","type":"link"}