Shisui Matcha
Shisui represents the highest grade matcha by our producer, crafted from meticulously selected shade-grown tea leaves.
Stone-milled using traditional methods, this premium matcha is specifically formulated for koicha (thick tea) preparation in formal tea ceremonies, where its concentrated brewing reveals exceptional depth and complexity.
With a vibrant green color, rich aroma, and mild umami, Shisui delivers an intense flavor and lingering aftertaste that koicha practitioners seek from the finest ceremonial-grade matcha.
Weight: 30g
Mie
Mie Prefecture, home to Ise tea, has cultivated tea for more than a thousand years. At the foot of the Suzuka Mountains, cool inland air, mist, and marked seasons help slow leaf growth and shape teas with clarity and balance. Mie is especially known for kabusecha and tencha, but the region also produces sencha, hojicha, and genmaicha.
Our Mie offerings show how one place can express itself across styles. Shade-grown tencha becomes matcha or, when its stems are roasted, a light and aromatic hojicha. Sencha blended with roasted rice becomes genmaicha, bringing together fresh green character and warm toasted grain. Each style keeps a clear sense of the leaf beneath the process.
Brew Guides
Usucha
Thin tea · Everyday preparation
- 2g matcha
- 70ml water
- 175°F
METHOD
Sift matcha into a warmed chawan. Add water and whisk briskly in a W or M motion until a fine, even foam forms on the surface — about 30–45 seconds.
TIP
Warm the bowl first with hot water and dry thoroughly — cold ceramic flattens flavor and kills foam.
Koicha
Thick tea · Ceremonial preparation
- 4g matcha
- 40ml water
- 175°F
METHOD
Sift matcha into a warmed chawan. Add water in two additions and knead slowly with the chasen rather than whisking – long, deliberate strokes until smooth and syrupy with no lumps.
TIP
Koicha demands a ceremonial-grade matcha, the flavor is undiluted and unforgiving. Use Shisui or Saemidori.
Flavor Profile
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