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.
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
- Pairs well with savoury rice meals - fried rice, glutinous rice wrapped in lotus leaf, rice bowls
Weight | 30g Approx. 15 servings per 2g bowl
Origin | Nishio, Aichi Prefecture, Japan
Suggested preparation: 2g matcha | 60–70ml water | 75–80°C
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's modern tea business began in 1912 during the early Taisho period, when Yasutaro Honda established tea cultivation under Shunkoen Tea Factory. Drawing upon both the tea heritage of Nishio and generations of Honda family stewardship, AOI Seicha developed into one of the region's most respected matcha specialists. In 1955, the company won the Tencha division at the National Tea Competition, helping cement its standing within Japan's tea industry.
Today, AOI Seicha continues to work with highly regarded growers and competition recognised tea farmers across Japan, refining matcha intended for both traditional tea preparation and contemporary appreciation worldwide. Its teas reflect the qualities for which Nishio has become renowned: sweetness, depth, balance and exceptional performance in both usucha and okōicha.
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
