Seimei Matcha

Seimei Matcha comes from Chiran, Kagoshima, one of Japan’s most important modern tea regions. I’ve been sourcing Japanese teas for over a decade and have watched matcha shift from a specialist category to something far more mainstream. This matcha sits firmly in the former: cultivar-led, process-driven, and selected for balance rather than intensity.

It’s crafted to showcase the clarity and depth possible when shade-growing, variety selection, and milling are approached with precision.

Seimei Matcha is semi-sweet and umami-rich, with a soft, verdant aroma and a velvety mouthfeel that coats the palate without heaviness. The profile is clean and composed—fresh green depth supported by rounded sweetness and a finish that stays long and savoury, rather than sharp or bitter.

This is a matcha that performs beautifully on its own, where its cultivar character can be fully appreciated.

Origin:

Chiran, Kagoshima, Japan

Produced:

2025 Spring

Cultivar:

Seimei

Shading:

Shaded for at least 3 weeks to deepen leaf colour and develop umami

Cultivar note:

While Yabukita has historically been the main cultivar exported overseas, ageing crops have reduced the availability of high-quality matcha from this traditional variety. Seimei was developed as a considered alternative, selected for matcha performance and flavour balance.

Tea Master / Sourcing:

Sourced by Yukihide Miki, tea ceremony professor (Omotesenke) with 30 years’ experience

Store sealed, away from heat, light, and moisture. Use a dry spoon.

Whisked Matcha

1–2 g • 70–90 mL water
70–80 °C
Whisk until smooth and lightly frothy

Thicker Style

2–3 g • 30–40 mL water
70–80 °C
Whisk slowly to a velvety paste

Modern

1–2 g • 150–200 mL water or milk
Hot or iced