Miou by AOI Seicha is a pinnacle koicha grade matcha, sitting just below Shiou within their highest ceremonial offerings for 2025. Crafted for thick tea, Miou balances depth, warmth and clarity, offering a composed and deeply satisfying koicha experience.
The powder is an extremely vibrant green. Its fragrance is sweet and comforting, with notes of cocoa and lightly toasted rice crackers that feel warm rather than heavy. There is an immediate sense of calm in the aroma, signalling the richness to come.
Prepared as koicha, Miou unfolds gradually. Deep umami reveals itself in even layers, 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 notes linger rather than strike, creating a seamless progression from first sip to finish.
A gentle sweetness emerges towards the end, accompanied by a 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 blooms, leaving behind a smooth, resolved sweetness and a long, calming finish.
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.
AOI Seicha originates from Nishio in Aichi prefecture, a region with more than 800 years of matcha history dating back to the 13th century. Its emblem, the hollyhock crest, is linked to the Honda family, a samurai clan that rose to prominence during the Sengoku and Edo periods and shares lineage with the Tokugawa Shogunate crest.
In the early Taisho era in the 1900s, Honda Yasutaro reclaimed farmland in Nishio and founded the first AOI tea fields. Production shifted from hand-crafted methods to mechanised processing in the 1930s under Meiji Honda, whose leadership elevated Nishio tea across Japan. AOI Seicha’s 1955 Tencha division win at the National Tea Competition cemented its reputation. Successive generations have continued refining production so Nishio matcha can be enjoyed worldwide today.
Serving Recommendations
Koicha (Thick Tea) Recommended amount per cup: 4g (sift for a smoother consistency)
Servings Per Tin: Averages 7- 8 cups of tea
Water Temperature: 60ml of water at 80ºC
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
