Miyo no Shiro is a vivid bright green matcha with a fuller body than Tsukumo no Shiro. The fragrance blends warm toasted senbei notes with the clean green lift of fresh spring vegetables, giving it 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 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 Tsukumo, offering a richer and more savoury style of Nishio matcha.
With milk, the vegetal character holds beautifully. A soft soy like nuttiness comes forward, creating a warm, balanced latte where the green notes remain present without being overpowering. It is comforting, smooth and quietly expressive in both whisked and latte form.
AOI Seicha traces its roots back to the development of Nishio tea in the heart of Aichi prefecture.Nishio has been known the world over as the cradle of the finest Matcha for more than 800 years.Some of Japan's highest quality teas come from Nishio, known as a historic tea cultivating region dating back to the 13th century.
The Honda family name is considered one of the prominent samurai families in ancient Japan, particularly during the Sengoku (Warring States) and Edo periods. Though not initially part of higher nobility, the Honda clan rose to prominence through their service to the Tokugawa family. The hollyhock (tachi-aoi) crest is the symbol mark of AOI Seicha and is also the family crest of the Honda family, and shares a close relation to a more well-known crest, the (Mitsuba Aoi) associated with the Tokugawa clan (and Shogunate), one of the most powerful samurai families during the Edo period (1603 - 1868).
In the early Taisho era (1900s), Honda Yasutaro reclaimed barren farmland in Nishio and opened a tea plantation, marking the beginning of Aoi Seicha. Production was done completely by hand till the 1930s when the second generation owner, Meiji Honda automated their production. Under his guidance, Nishio Tea grew in repute. He served as president of the Nishio Tea Association, town council member, prefectural assembly member and the chairman of the Aichi Prefecture Tea Business Federation. During the National Tea Competition held in Nishio City in 1955, he won the Tencha division cementing the foundations of Aoi Seicha and Nishio tea. Subsequent heads of the Honda family have progressively made various improvements to AOI Seicha, with the sole aim of allowing its tea to come to be highly acclaimed around the world.
Serving Recommendations
Usucha (Thin Tea) Recommended amount per cup: 2g
Servings Per Tin: 15 cups
Water Temperature: 60-80ml of water at 80ºC
Weight | 30g
Origin | Nishio, Aichi Prefecture, Japan
