Shiou is the highest tier matcha within AOI Seicha’s 2025 ceremonial collection. Crafted in Nishio, Aichi Prefecture, one of Japan’s most historically significant matcha producing regions, it represents the culmination of AOI Seicha’s long established blending and finishing expertise.
At the core of Shiou is exceptional competition grade tencha cultivated by the Kikuoka family in Kyoto, growers recognised for repeated success at national tea competitions across multiple generations. Harvested only once annually and produced in extremely limited volume, this tencha is selected specifically for refined okōicha preparation where sweetness, structure and depth must remain seamless even at high concentration.
Combined with AOI Seicha’s decades of matcha making experience, Shiou reflects both the precision of an award winning tea farming lineage and the refinement of one of Nishio’s most respected producers.
The aroma is immediately expressive, revealing notes of pineapple, melon and soft florals carried on a deep umami fragrance.
Prepared as okōicha, Shiou is remarkably smooth and evenly poised. The first impression is buttery and comforting, followed by bright vegetal notes that remain fresh from start to finish. Sweetness is natural and seamlessly integrated, supported by warm nuttiness and a gentle floral lift. There is no trace of astringency or bitterness. Instead, the tea unfolds gradually in the mouth, revealing layered flavour without force.
Vegetal notes lean toward snow pea, pea shoots and young spinach rather than darker leafy greens, giving Shiou brightness and composure even in thick preparation. The mouthfeel is velvety and precise, leaving a smooth, calming finish that lingers long after the final sip. It stands as one of the most complete koicha grade matcha currently available within the AOI Seicha range.
As usucha, Shiou retains elegance and depth, though its true character is best experienced in thick preparation. With milk, it should be approached carefully. A minimal splash may be explored sparingly, though it is not intended for full latte style preparation.
Best suited for
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.
Please Note • Price does not include whisk
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
