Miyo no Shiro is a ceremonial grade matcha crafted by AOI Seicha in Nishio, Aichi Prefecture, one of Japan’s principal matcha growing regions. Introduced as part of AOI Seicha’s 2025 ceremonial lineup, it sits at a grade comparable to Shoju no Shiro and offers a fuller bodied profile than Tsukumo no Shiro.
If you are looking for a matcha to start with from the AOI Seicha range that is an all rounder for different applications, Miyo no Shiro is a strong starting point before moving further up the ranks of AOI’s 2025 portfolio.
The powder is a vivid, bright green. On the nose, warm toasted senbei rice cracker notes are balanced by the clean green lift of fresh spring vegetables, creating an inviting, umami rich aroma.
As usucha, it is decidedly savoury and vegetal forward. The first sip opens with a strong umami presence that settles into a rounded, almost broth like moreish depth. A gentle natural sweetness follows through the mid to back palate, creating a smooth and steady finish. The texture is fuller and more enveloping than the lighter counterpart Tsukumo no Shiro.
With milk, the vegetal character holds beautifully. It tolerates a fuller milk pour while maintaining structure and savoury presence. A soft soy like nuttiness comes forward, creating a warm, balanced latte where the green notes remain present without being overpowering. Comforting and smooth, Miyo no Shiro works beautifully both whisked and with milk, a good start point before heading up the ranks of AOI’s 2025 portfolio.
Weight | 30g Approx. 15 servings per 2g bowl
Origin | Nishio, Aichi Prefecture, Japan
Storage | Keep airtight and refrigerated. Consume within 4–6 weeks of opening.
Best suited for
- Daily usucha
- Matcha latte preparation, holds structure with milk
- Matcha affagato - thicker usucha preparation poured over vanilla, strawberry or black sesame ice cream
Pairing Suggestions
Food we've enjoyed that complement and highlight the tea's character
- Poured over red bean glutinous rice balls (tang yuan)
- Mango sticky rice
- Cheese cake
- Creme Brulee
- Shortbread
- Fried rice
- Grilled fish and seafood dishes
- Oden
- Mortadella and pistachio pesto sandwiches
Preparation Recommendations
Usucha (Thin Tea)
Recommended amount per cup: 2g (sift for a smoother, delicate consistency)
Servings Per Tin: Averages 15 cups of tea
Water Temperature: 60ml of water at 80ºC
The Producer
AOI Seicha traces its roots to Nishio, Aichi Prefecture, one of Japan's most important matcha producing regions. Tea cultivation in Nishio dates back more than 800 years, while the company's founding family, the Honda family, carries a lineage associated with the Tachi Aoi crest, a symbol closely connected to the hollyhock crest of the Tokugawa shogunate and the samurai traditions of the Mikawa region.
AOI Seicha's modern tea business began in 1912 during the Taishō period, when Yasutaro Honda established tea cultivation under Shunkoen Tea Factory. Building upon Nishio's long tea-growing history and the Honda family's stewardship, the business developed into AOI Seicha, specialising in the production and refinement of matcha. In 1955, AOI won the Tencha Division at Japan's National Tea Competition, an early recognition of the company's expertise in producing high-quality matcha.
Today, AOI Seicha continues to work with highly regarded growers and
award-winning and competition-recognised tea farmers across Japan, producing matcha from its home in Nishio while also operating production facilities in Kyoto. Building on more than a century of specialist matcha manufacturing, the company oversees tea cultivation, tencha production, refining and blending to produce matcha for both traditional tea preparation and contemporary applications. Its teas continue to reflect the qualities for which Nishio has become renowned: sweetness, depth, balance and exceptional performance in both usucha and okōicha.
Continue to the Origins section below for the complete history of AOI Seicha.
Storage | Keep airtight and refrigerated. Consume within 4–6 weeks of opening.
