Matcha - Tsukumo no Shiro

Name: Matcha - Tsukumo no Shiro
Brand: AOI Seicha
Price: 32.0 AUD
Availability: InStock

AUD $32.00

Dispatched from Sydney within 1–2 business days. Tracked with signature on delivery.

Tsukumo no Shiro is a ceremonial grade matcha crafted by AOI Seicha in Nishio, Aichi Prefecture, one of Japan’s principal matcha growing regions. It marks the starting point of AOI Seicha’s 2025 ceremonial lineup and sits as the usucha counterpart to Yaeyama, continuing the house’s structured progression of blends from previous years.

Blended for those new to matcha or for those who prefer a medium bodied, gently vegetal style, Tsukumo no Shiro performs beautifully whisked as usucha or prepared with milk. The profile is approachable, offering natural sweetness and a clean, refreshing finish that makes it an easy entry into daily ceremonial matcha without sacrificing depth or refinement.

The powder is a soft, clear green with a deep umami fragrance, layered with notes reminiscent of toasted soy glazed rice cracker and dark chocolate confectionery. The aroma sits comfortably between savoury and delicately sweet, giving the cup a calm, balanced character rather than intensity.

Whisked as usucha, it opens with pure umami and bright vegetal clarity. A gentle sweetness develops through the mid palate, creating a smooth, rounded finish with no sharp edges. The overall impression is clean, steady and quietly refined.

With milk, Tsukumo no Shiro becomes a harmonious latte. Best prepared with moderate milk to preserve its vegetal clarity and natural sweetness. The colour holds beautifully and a soft green melon note emerges, lending the cup a light sweetness and freshness. Balanced and versatile, it is well suited to those beginning their matcha journey and to daily drinkers seeking a ceremonial matcha that performs equally well whisked traditionally or with milk.

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, best with moderate milk to preserve vegetal clarity
Iced usucha over chilled water, coconut water and apple, lychee or grape juice

Pairing Suggestions
Food we've enjoyed that complement and highlight the tea's character

Fruit tart and danish
Jam drops
Chocolate or black forest cake
Almond croissant
Tamago sando
Chips, guac and pineapple or mango salsa
Chicken congee
Corn potage soup
Falafel roll

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 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.

: Tea cultivation in Nishio, Aichi Prefecture dates back more than 800 years and today the region is recognised as one of Japan's principal centres for matcha production. AOI Seicha's roots are closely tied to this history through the Honda family, whose lineage is associated with the Tachi Aoi crest, a symbol linked to the hollyhock crest of the Tokugawa shogunate and the samurai traditions of the former Mikawa Province.
The company's modern history began in 1912, when Yasutaro Honda established tea cultivation under Shunkoen Tea Factory during Japan's Taishō period. Building on Nishio's established tea-growing tradition, the company specialised in the cultivation, processing and refinement of tencha, the shade-grown tea from which matcha is produced.
A significant milestone came in 1955, when AOI won the Tencha Division at the National Tea Competition, further establishing its reputation as a specialist producer within Japan's tea industry. As demand for premium matcha continued to grow, AOI expanded its production capabilities while maintaining its focus on tencha and matcha manufacturing.
In 2008, the company strengthened its presence in Kyoto through the acquisition of a tea factory in Wazuka, one of Japan's most respected tea-growing districts. This was followed by the completion of the Kyoto Minamiyamashiro Factory in 2021, expanding AOI's production network beyond Nishio while maintaining its headquarters in Aichi Prefecture.
Today, AOI Seicha manages every major stage of specialist matcha production, from tea cultivation and tencha processing through to refining, blending and quality control. The company works closely with highly regarded growers and competition-recognised tea producers across Japan, combining traditional expertise with modern manufacturing standards to produce matcha for traditional tea ceremony, hospitality, food production and contemporary tea preparation worldwide.

: Ingredients: Matcha (100% Green Tea Powder)

: Serving Recommendations

Usucha (Thin Tea)
Recommended amount per cup: 2g
Servings Per Tin: 15 cups
Water Temperature: 60-80ml of water at 80ºC

To enjoy the delicate nuances of this blend, whisk as an usucha and pour over matcha kanten jelly cubes and crushed ice as a refreshing afternoon treat.