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 quantities, this tencha is drawn from a small scale operation focused on quality rather than volume. As a result, only a limited allocation is made available each year, with much of the harvest reserved for long standing domestic relationships and specialist use.
Whilst extraordinary leaf material forms the foundation of Shiou, it is AOI Seicha's blending expertise that elevates it into the realm of true master blends. The finest matcha is not defined by intensity alone, but by harmony. Sweetness must support umami. Floral notes should lift rather than dominate. Vegetal character must remain vibrant without becoming forceful. Texture should feel effortless, even in thick preparation.
Shiou exemplifies this philosophy. Rather than presenting a single defining note, its character unfolds gradually and with remarkable composure. Each sip reveals another facet of the tea. Sweetness gives way to fresh vegetal brightness, followed by layers of soft florals, gentle nuttiness and profound umami. No element overwhelms another. Instead, they move together seamlessly, creating a complete and deeply satisfying experience.
The aroma is immediately expressive, revealing notes of pineapple, melon and delicate florals carried on a deep umami fragrance.
Koicha preparation demands a particular level of refinement. At this concentration, sweetness, umami and texture must remain composed, allowing the tea's complexity to unfold without bitterness or imbalance. Shiou rises effortlessly to this challenge. It is within this demanding style of preparation that the skill of both grower and blender becomes most apparent.
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 unfurls slowly across the palate, revealing its layered nuances over time.
Vegetal notes lean towards snow pea, pea shoots and young spinach rather than darker leafy greens, lending Shiou a sense of brightness and precision even in thick preparation. The mouthfeel is velvety and composed, leaving a smooth, lingering finish that endures long after the final sip.
It is this balance, progression and refinement that distinguish Shiou as a master blend. Produced in limited quantities from exceptional competition recognised tencha and shaped by AOI Seicha's decades of experience, it stands among the most complete koicha grade matcha available within the producer's range.
As usucha, Shiou retains elegance and depth, though its true character is best experienced in thick preparation. With milk, it should be approached cautiously. A minimal splash may be explored sparingly, though it is not intended for full latte style preparation.
Best suited for
- Okōicha
- Refined usucha
- Minimal milk applications only
Recommended pairings
- Fresh strawberries or ripe white peaches
- Fresh figs with ricotta and a drizzle of honey
- Vanilla bean shortbread or butter biscuits
- Almond croissants or plain croissants served warm
- Baked cheesecake with a lightly sweetened filling
- A small piece of white chocolate with roasted pistachios
- Soft scrambled eggs on sourdough with cultured butter
-
Delicate steamed seafood such as scallop or white fish with citrus
- Savoury rice dumplings or delicate steamed dumplings
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
