Jōen (常苑), meaning Enduring Green, is a full-bodied matcha selected for strength, structure and lasting flavour. Crafted in Nishio, Aichi Prefecture by heritage producer Aoi Seicha, it was chosen for one clear purpose within the Higashiyama-en range: to retain its vibrant colour, structure and distinctive matcha character across milk, ice and kitchen applications.

In powder form, the aroma is warm and grounded, with notes of sweet cacao and the earthy warmth of roasted chestnuts, layered with savoury umami and toasted nuances reminiscent of soy glazed rice crackers and wasabi peas. Despite its depth, the profile retains the brightness and clean lift characteristic of Nishio matcha.

Once whisked with water, Jōen reveals its full character. Bright vegetal notes emerge alongside roasted rice, deep marine umami and a clean, structured bitterness that forms the backbone of the blend. These bold flavours allow it to carry confidently through milk, plant-based alternatives, coconut water, fruit purées and sweeteners without becoming lost or muted.

As dairy or sweetness is added, the bitterness softens almost completely, revealing a creamy texture and gentle floral lift while preserving the pronounced toasted rice notes, a clear umami and vibrant green character. Rather than overwhelming the matcha, milk allows the blend to broaden and become more rounded, while its flavour remains unmistakably present.

Under the Higashiyama-en name, each matcha is selected for a specific role. Jōen is the working matcha of the range, chosen for daily lattes, iced drinks and kitchen applications where flavour, colour and structure need to remain intact.

From the first whisk to the final sip, Jōen was chosen to ensure the flavour, colour and character of matcha remain unmistakably present however you use it.

Best suited for

• Matcha latte preparation, holds structure with milk
• Iced matcha latte applications - with fruit compotes, with other tea infusions
• Baking and dessert applications - sablés, cheesecakes, chiffons or swiss rolls, muffins, mochi, brownies, matcha syrups
• Suited for mixing with white chocolate - matcha and white chocolate coated fruits
• Use agar or kanten powder to turn into matcha jelly to serve as a refreshing dessert or add cold jelly to matcha lattes instead of ice to give it texture
  

Pairs Well With

• Butter-rich pastries and viennoiserie.
• White chocolate and vanilla based desserts.
  
• Black sesame, kinako and roasted soybean sweets.
• Apple, peach or berry pies
• Pecan pie
• Baklava
• Mango and sticky rice with coconut cream
• South east asian rice cakes (kueh)

Suggested Preparation

For latte | 4-5g whisked with 50ml hot water, then topped with 100ml to 150ml warm milk
For iced | Whisk with a small amount of warm water first, then pour over ice and milk or cold water

Net Weight | 100g Approx. 25 servings for a 4g cup
Origin | Nishio, Aichi Prefecture, Japan
Storage | Keep airtight and refrigerated after opening