At the pinnacle of AOI Seicha’s 2025 ceremonial lineup sits Shiou - produced using 10-time winning tencha from the Kikuoka family in Kyoto, a farm recognised for its repeated success at national tea competitions. Cultivated with meticulous care and harvested only once a year, this tencha forms the foundation of one of AOI Seicha’s most revered koicha expressions. Combined with AOI’s long standing matcha making expertise, Shiou reflects both the precision of the grower and the depth of experience brought through generations of craftsmanship. The aroma is immediately expressive, with notes of pineapple, melon and soft florals carried on a clean umami fragrance.
As koicha, Shiou is remarkably smooth and evenly keeled. The first impression is buttery and comforting, followed by bright vegetal notes that remain fresh from start to finish. Sweetness is natural and integrated, supported by a warm nuttiness and a gentle floral lift. There is not a trace of astringency or bitterness. Instead, the tea blooms quietly in the mouth, revealing layers of flavour without ever becoming forceful.
Vegetal notes lean towards snow pea, pea shoots and spinach rather than darker leafy greens, giving Shiou a refreshing clarity even in thick preparation. The mouthfeel is velvety and precise, leaving a clean, calming finish that invites another sip. This is a koicha is one of the most well rounded in our current repertoire.
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
