- Description
Kisen is the entry point into Shogyokuen's sencha range - a Japanese green tea from Uji, Kyoto, produced by a family-run factory established in 1827. Clean, bright, and refreshing, it is Uji sencha at its most accessible: honest character, reliable quality, and a price that makes daily brewing practical. For anyone exploring Japanese green tea for the first time, or looking for a trusted everyday sencha from a verified Uji producer, Kisen is the right starting point.
About Kisen
Kisen is part of our Japanese Sencha collection and is sourced exclusively from Shogyokuen in Uji, Kyoto. Shogyokuen's sencha range is produced with the same commitment to cultivar transparency and production quality that defines their matcha - every tea in the range is traceable to its Uji source and produced under the oversight of master blender Hiroshi Kobayashi.
Kisen represents the accessible entry into that range. Sencha from Uji carries the region's natural advantages - rich soil, moderate climate, and centuries of accumulated production knowledge - even at the entry level. The result is a cup that is noticeably cleaner and more refined than mass-market Japanese green teas.
Taste Profile
Liquor: Clear, pale golden-green Mouthfeel: Light, clean Finish: Short to medium, refreshing Umami: Moderate Astringency: Gentle Flavor NotesKisen brews a clear, pale golden-green liquor with a light, clean body and a refreshing, short-to-medium finish. Fresh green notes lead the cup - grassy and direct - softened by a gentle natural sweetness and a mild umami undertone. Slight astringency gives structure without sharpness. The overall profile is honest and undemanding - a sencha for daily drinking that rewards good brewing technique without punishing imprecision.
How to Brew Kisen
Recommended brewing parameters:- Leaf: 4-5g per 150ml
- Water temperature: 70-75°C
- Steeping time: 60-90 seconds
- Infusions: 2-3
Pour the water fully after each infusion to prevent over-steeping. Each subsequent infusion shows slightly different character - the first is fresh and grassy, the second softer and rounder, the third lighter and sweeter. For cold brew, use 8-10g per 500ml of cold water and steep in the fridge for 6-8 hours.
Equipment: A kyusu (Japanese side-handle teapot) produces the best results. A small teapot with an infuser, a gaiwan, or an infuser mug all work well.How Kisen Compares
Kisen sits at the entry point of the Shogyokuen sencha range. One step above, Asatsuyu uses the Asatsuyu cultivar - naturally sweeter, more umami-forward, and distinctly more complex. Further up, Ikyu No Sato, Uji Hikari, and Yamashiro No Ka take the range into increasingly refined single-cultivar expression. For those who want to explore Japanese green tea without committing to a high price point, Kisen is the honest, reliable starting position.
Origin & Sourcing
Kisen is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The sencha originates from Uji, Kyoto - one of Japan's most historically significant tea-growing regions, and the same source as Shogyokuen's full matcha range.
Chaseki holds exclusive Thailand distribution rights for Shogyokuen's full tea range. Every tea we carry from this producer is traceable, transparently labeled, and sourced through a direct relationship - no intermediaries, no anonymous blending.
Trusted by Thailand's Matcha and Tea Community
Chaseki has specialized in Japanese matcha and tea since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on Japanese tea preparation, sourcing, and business. The Shogyokuen sencha range is a consistent recommendation for customers exploring Japanese green tea beyond matcha.
Sizes & Packaging
Kisen is available in:
- 100g, 250g, 500g, and 1,000g pouches
Starting at THB 315 per 100g. Wholesale pricing available for verified B2B accounts.
How to Store Sencha
Store Kisen in a cool, dry, dark place away from light, heat, and strong odors in an airtight container. Consume within 3-4 months of opening for best flavor. If refrigerating, return to room temperature before opening.
Learn More
New to Japanese sencha or interested in exploring Uji green teas? Visit our educational library and video tutorials.
Frequently Asked Questions
How do I brew Kisen sencha?
Use 4-5g of leaves per 150ml of water at 70-75°C. Steep for 60-90 seconds. Pour fully after each infusion to prevent over-steeping. Kisen can be steeped 2-3 times. Cooler water and shorter steeping bring out sweetness; hotter water and longer steeping increase bitterness.
What makes Uji sencha different from other Japanese senchas?
Uji is one of Japan's most historically significant tea regions, known for deep color, pronounced umami, and refined flavor. Shogyokuen's production expertise adds further refinement - even entry-level Uji sencha like Kisen is noticeably different from mass-market Japanese green teas.
Is Kisen good for cold brew?
Yes. Use 8-10g per 500ml of cold water, steep in the fridge for 6-8 hours. Cold brewing brings out natural sweetness and reduces bitterness - ideal for Thailand's warm weather.
How does Kisen compare to Asatsuyu sencha?
Kisen is clean, bright, and refreshing - the everyday cup. Asatsuyu is the Asatsuyu cultivar sencha - naturally sweeter, more umami-forward, and more complex. One step up in character and price.
What is the difference between sencha and matcha?
Sencha is a loose-leaf tea steeped and strained. Matcha is stone-ground powder whisked directly into water or milk. Sencha produces a clearer, lighter cup. Matcha is more concentrated and intense.
Is Japanese sencha high in caffeine?
Moderate caffeine, generally lower than matcha. Cooler water and shorter steeping produce a lower-caffeine cup. L-theanine smooths the effect into calmer, more sustained alertness.
Is Chaseki sencha sourced directly from Japan?
Yes. All from Shogyokuen, Uji Kyoto, established 1827. Direct producer relationship, no intermediaries.
How should I store loose-leaf sencha?
Store in a cool, dry, dark place in an airtight container. Consume within 3-4 months of opening. Return to room temperature before opening if refrigerated.
Can I use sencha for cooking or recipes?
Yes. Brewed sencha works as a base for rice, soups, and light sauces. Ground leaves can add green tea flavor to recipes, though more subtle than matcha.
What teaware do I need to brew sencha?
A kyusu with a built-in strainer is traditional and ideal. A small teapot with a removable infuser, a gaiwan, or an infuser mug all work. Use 70-75°C water and avoid over-steeping.
Is Chaseki sencha suitable for cafes and professional use?
Yes. Available in larger formats for specialty tea menus. Contact us for wholesale pricing.
What is the difference between sencha and gyokuro?
Sencha is grown in full sun - bright, grassy, moderately astringent. Gyokuro is shaded 20+ days, producing a much richer, sweeter, more umami-forward cup. Gyokuro is brewed cooler and is significantly more expensive.
Related Products
- Asatsuyu - Asatsuyu cultivar sencha, one step up with more sweetness and umami
- Ikyu No Sato - mid-range Uji sencha with greater complexity
- Tsuki No Hikari - entry-level Uji gyokuro for those drawn to richer, more shaded teas
- How to Brew Sencha - our full brewing guide