Miou is a pinnacle ceremonial grade matcha crafted by AOI Seicha in Nishio, Aichi Prefecture, one of Japan's principal matcha growing regions. Sitting just below Shiou within AOI Seicha's highest ceremonial offerings for 2025, it is crafted primarily for okōicha and represents one of the most refined thick tea expressions in the range.
As with AOI Seicha's finest matcha, Miou is defined not by a single dominant characteristic but by its balance. Sweetness, umami, vegetal depth and subtle aromatics are carefully composed so that each element supports the next. This harmony is the hallmark of a master blend, reflecting AOI Seicha's decades of expertise in selecting, blending and finishing matcha intended for elevated tea preparation.
Designed for koicha, Miou balances depth, warmth and clarity, offering a composed and deeply satisfying thick tea experience.
The powder is an exceptionally vibrant green with a sweet, comforting fragrance. Notes of cocoa and lightly toasted rice cracker feel warm rather than heavy, creating an immediate sense of calm in the aroma.
Koicha preparation demands a particular level of refinement. At this concentration, balance becomes paramount. Sweetness, umami and texture must remain composed, allowing the tea's complexity to unfold without bitterness or imbalance. Miou meets this expectation with remarkable poise, revealing its layered character gradually from first sip to finish.
Prepared as okōicha, Miou unfolds in even, measured layers. Deep umami emerges first, supported by dark leafy green notes that remain smooth and well balanced. The texture is silky and creamy, coating the mouth gently without weight. As the tea moves across the palate, vegetal and umami tones linger rather than strike, creating a seamless progression from beginning to end.
A gentle sweetness emerges towards the finish, accompanied by soft nuttiness and faint cocoa warmth. Floral notes appear quietly in the background, adding lift without distraction. There is no bitterness or astringency. Miou begins warm and comforting, then brightens as it opens, leaving behind a smooth, resolved sweetness and a long, calming finish.
Whilst Shiou represents the pinnacle of rarity and allocation within AOI Seicha's ceremonial collection, Miou offers entry into the producer's highest level of blending expertise. It is a matcha distinguished by harmony rather than intensity alone, rewarding attentive preparation with depth, composure and remarkable drinkability. For those seeking a true koicha experience, Miou stands as one of the most compelling expressions within AOI Seicha's ceremonial range.
As usucha, Miou retains elegance and depth, though its true character is best experienced in thick preparation. With milk, it is best approached with restraint. A small splash may be explored sparingly, preserving its structure and layered sweetness rather than transforming it into a full latte.
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
- Okōicha
- Rich usucha
- Minimal milk applications only
Pairing Suggestions
Food we've enjoyed that complement and highlight the tea's character
- Pear and almond tart
- Palmier
- Opera cake
- Quiche lorraine
- Chicken, ham and cheese or cucumber tea sandwiches
- Brie and compte with sesame or oat biscuits paired with plum or quince paste
- Chicken and corn wontons with chilli oil
- Roast duck pancakes
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
Koicha (Thick Tea)
Recommended amount per cup: 4g (sift for a smoother, delicate consistency)
Servings per Tin: Averages 7-8 cups of tea
Water Temperature: 30ml 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.
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
