Hisen is a ceremonial matcha created by Fukujuen to commemorate the succession of Sen Sōshitsu XVI (Zabōsai) as Grand Master of the Urasenke school, one of the principal traditions of Japanese tea ceremony.

Founded in Kyoto in 1790, Fukujuen is one of Uji’s most respected tea houses, long associated with tea school traditions and formal ceremonial blending. Developed for usucha preparation, Hisen reflects the Urasenke philosophy of achieving presence and depth through balance and control rather than intensity.

This is a rich, medium bodied ceremonial matcha with notable depth and mouthfeel. Umami forward and smooth, it delivers satisfying weight and structure without heaviness, carrying confidently both whisked and, where desired, with milk.

The dry powder opens with a distinctly savoury aroma reminiscent of soy glazed senbei wrapped in seaweed, followed by gentle sweetness recalling cacao, milk chocolate and soft vanilla.

Prepared as usucha, Hisen presents with greater depth and presence than most medium bodied matcha. The flavour begins savoury and nut forward, then settles into a smooth, even texture with natural sweetness and no bitterness or astringency. Rather than tasting light or thin, the tea carries substantial mouthfeel and a rounded finish that lingers softly on the palate, giving the cup a complete and composed character.

As a latte, Hisen becomes creamy and nut forward, with softened umami and natural sweetness that integrates smoothly with milk while retaining its depth and structure. Its balanced concentration allows a smaller amount to deliver a full and satisfying result without dilution of flavour.

We selected Hisen for its blending mastery, a ceremonial matcha that delivers depth and presence through control, balance and refinement, consistent with its tea school origins.

Best suited for

• Usucha preparation
  
• Matcha Latte - best with a lighter milk ratio
• Warm usucha served alongside berries and pistachio cookies and cakes
• Pairs well with vanilla or almond based desserts

Weight | 20g Approx. 10 servings per 2g bowl
Origin | Uji, Kyoto Prefecture, Japan
Suggested preparation: 2g matcha | 60–70ml water | 75–80°C

The Producer
Fukujuen’s story begins in 1790, when its founder, Iyemon Fukui, established a tea house in Kyoto dedicated to the art of Japanese tea. More than two centuries later, the company remains one of Japan’s most respected tea merchants, renowned for cultivating, blending and refining the teas of Uji, a region widely regarded as the birthplace of Japan’s highest quality tea traditions.

Still family operated today, Fukujuen continues to uphold Kyoto’s tea heritage through craftsmanship that bridges tradition and innovation.

Guided by its founding philosophy of harmony and purity, every leaf is carefully nurtured, shade grown and stone milled to draw out sweetness, layered umami and aromatic depth. The result is a distinctly Kyoto style of tea making that values balance, elegance and refinement above intensity alone.

Storage | Keep airtight and refrigerated. Consume within 4–6 weeks of opening.

Best before dates on matcha are a guideline. When stored correctly kept airtight and refrigerated or frozen the tea maintains its quality well beyond this window. In our experience, it remains stable for up to 12 weeks. Read about NSW Best Before Guidelines here