Seifu - Kanaya Midori Culinary Matcha from Uji, Kyoto

Seifu is Chaseki's flagship culinary matcha and one of the most reordered products across our 350+ B2B clients in Thailand. Made from Kanaya Midori tencha by Shogyokuen - a family-run tea factory established in 1827 - it delivers bold smokiness, hazelnut body, and a clean bitter edge that holds up in milk, cream, and heat. If you run a café, a bakery, or a specialty drink menu and you need a matcha that performs at volume without losing character, Seifu is built for that job.

About Seifu

Seifu is part of our Culinary Matcha collection, produced by Shogyokuen from a single cultivar: Kanaya Midori. Developed for professional applications, Kanaya Midori is valued for its bold aroma, strong natural bitterness, and consistent performance under processing and heat - qualities that make it a natural fit for lattes, bakery, and high-volume café menus.

Unlike ceremonial cultivars optimized for drinking straight, Kanaya Midori is engineered to cut through milk and sweetness while maintaining a distinct matcha presence. The result is a culinary matcha with a personality strong enough to anchor any recipe or drink menu it goes into.

Chaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range, making Seifu one of the few authentically sourced Kanaya Midori culinary matchas available in Thailand.

Taste Profile

Mouthfeel: Medium, buttery Finish: Medium, clean Umami: Moderate Bitterness: Present - an asset in milk-based and baked applications Flavor Notes

Seifu opens with a medium body and a medium, clean finish. The dominant character is a pronounced smokiness - bold and direct, reminiscent of the caramelized sweetness of Thai Kanom Ping - set over a bright base of fresh-cut grass. Buttery notes of hazelnut follow through the mid-palate, accompanied by a gentle floral lift. A mineral-chalky layer and a touch of salinity add structural depth, while a clean natural bitterness gives Seifu its cutting power in milk and baked preparations. The aftertaste is gently sweet and settles quickly.

How to Use Seifu

Best suited for:

• Matcha lattes (hot and iced)
• Bakery and baked goods
• Café specialty drinks
• Coconut water matcha

Seifu is not recommended for usucha or koicha. Its natural bitterness and bold smokiness are strengths in milk and recipes, but they overpower in a plain bowl of water. If your goal is drinking matcha straight, step into our Ceremonial Matcha collection - starting with Toyo Mukashi or Izumi No Shiro.

For cafés, Seifu is available in 500g and 1,000g pouches for high-volume, cost-efficient use. It whisks cleanly, produces a strong green color, and holds its character in both dairy and plant-based milk.

How Seifu Compares

For a culinary matcha with less smokiness and a more neutral, creamy character, Kakuin (Samidori, Culinary, Shogyokuen) is the cleaner alternative - nutty, floral, and less bold. If you want a darker, richer culinary matcha with deep chocolate and cacao notes for bakery work, Meian from our Yame range is worth exploring. And when your team or your customers are ready to step up from lattes to drinking matcha straight, Toyo Mukashi is the natural next conversation. Seifu holds the professional café and bakery space: bold, consistent, and built for volume.

Origin & Sourcing

Seifu is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The Kanaya Midori tencha originates from Uji, Kyoto - the region widely recognized as the historical heart of Japanese matcha - and is refined in Kyotanabe, Kyoto, where generations of Shogyokuen's blending and production expertise shape the final result.

Chaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range. This direct relationship is rare in the Thai market, where most suppliers work through second or third-tier importers. It lets us carry transparent cultivar information, consistent harvest quality, and professional-grade packaging year after year.

Every pouch of Seifu sold in Thailand traces back to this single source. No blending from unknown origins, no relabeling, no shortcuts.

Trusted by Thailand's Matcha Community

Seifu is used daily in cafés, restaurants, bakeries, and specialty drink menus across Thailand - from independent matcha bars in Chiangmai to hotel lobbies and specialty café chains in Bangkok. Chaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea and café industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Seifu is consistently one of our highest reorder SKUs across our 350+ B2B client base.

Sizes & Packaging

Seifu is available in professional formats designed for high-volume use:

• 100g pouch for trial and small café menus
• 250g pouch for regular café use
• 500g and 1,000g pouches for high-volume kitchens and bakeries

Starting at THB 768 per 100g. Wholesale pricing available for verified B2B accounts. All packaging is airtight and food-grade, designed to protect aroma, color, and freshness from opening to last scoop.

How to Store Matcha

Store Seifu in the fridge or freezer, sealed in its original pouch or an airtight container. Keep away from strong-smelling foods - matcha absorbs odors quickly. Return to room temperature before opening to avoid condensation. See FAQ 4 below for full storage guidance.

Learn More

Looking to build a matcha menu for your café or bakery? Explore our B2B resources and workshop program or book a tasting session to find the right matcha for your menu.

Frequently Asked Questions

Can I drink Seifu straight as usucha?

Seifu is a culinary grade matcha designed to perform in milk, cream, and baked applications - not for drinking straight. Its natural bitterness and bold smokiness are assets in a latte or recipe, but they overpower in a plain bowl of usucha. For drinking straight, step up to our Ceremonial Matcha range, starting with Toyo Mukashi or Izumi No Shiro.

What makes the Kanaya Midori cultivar suited for culinary use?

Kanaya Midori is a cultivar developed for bold aroma, strong body, and consistent performance across processing and heat. Its pronounced smokiness and natural bitterness cut through milk and sweetness without losing character - exactly what café and bakery applications demand. It is not as refined as ceremonial cultivars like Samidori or Okumidori, but in culinary use, that boldness is its strength.

How does Seifu perform in matcha lattes?

Very well. Seifu's bold smokiness, hazelnut body, and clean bitterness hold up in both hot and iced lattes without washing out. It produces a vibrant green color and a distinct matcha presence even in oat milk and other plant-based milks. It is one of our most reordered café matchas across Thailand.

Is Seifu good for baking?

Yes. Seifu's bold character and smoky depth translate well under heat, making it well suited for matcha cakes, cookies, mochi, and other baked goods. Its bitterness balances sweetness in recipes. For bakery use, the 500g and 1,000g pouches offer the best value.

What is the difference between Ceremonial, Daily, and Latte Matcha?

At Chaseki, matcha is categorized by intended use rather than by a single quality label. Ceremonial Matcha is crafted for traditional preparation such as usucha and koicha, offering depth, balance, and refined structure. Daily Matcha is designed for regular enjoyment, combining good umami with freshness and versatility across preparation styles. Latte Matcha is selected for milk-based and cold preparations, where clarity, smoothness, and consistency are key.

Is this matcha suitable for beginners?

Yes. All Chaseki matcha is suitable for beginners, though different styles suit different preferences. Daily Matcha and Latte Matcha are especially approachable due to their balance and ease of preparation, while Ceremonial Matcha offers a deeper experience for those interested in traditional preparation.

How should I choose the right matcha for my use?

If you enjoy traditional preparation with water, start with Ceremonial or Daily Matcha. If you plan to prepare matcha lattes, cold whisk matcha, or mixed drinks, Latte Matcha or Daily Matcha is the best choice. Each product page includes preparation recommendations to help you choose confidently.

How should I store matcha properly?

Matcha should be stored in the fridge or freezer to protect it from light, heat, and oxygen, all of which affect color, flavor, and freshness. Proper cold storage helps extend the shelf life of matcha significantly. When stored in the fridge, matcha stays fresh for up to four months after opening. In the freezer, it can maintain quality for over one year if kept unopened or well sealed.

It is essential to store matcha in an airtight container, as matcha easily absorbs surrounding odors. If placed in a fridge or freezer without proper protection, especially near strong-smelling foods such as cheese or fermented products, the matcha will absorb these odors and be permanently affected. For best results, always reseal tightly and allow matcha to return to room temperature before opening to avoid condensation.

Does matcha contain caffeine?

Yes. Matcha naturally contains caffeine as well as L-theanine, which contributes to a calmer, more sustained energy compared to coffee. The exact caffeine level depends on the cultivar, harvest, and preparation style.

Is Chaseki matcha sourced directly from Japan?

Yes. All Chaseki matcha is sourced from established tea producers in Japan, working with small and medium-sized tea farms and factories. We focus on transparency, cultivar information, and long-term relationships with our partners.

Is this matcha suitable for cafes and professional use?

Yes. Many Chaseki matcha products are available in larger formats and are used by cafes, restaurants, and professional kitchens. Daily and Latte Matcha are especially suited for consistent performance in high-volume environments.

What is the difference between single-cultivar and blended matcha?

Single-cultivar matcha is made from one tea cultivar and highlights its specific characteristics. Blended matcha combines multiple cultivars to achieve balance, consistency, or a specific flavor profile. Both styles are used intentionally, depending on the desired result.

Related Products

• Kakuin - a Samidori culinary matcha with a cleaner, more neutral profile for menus that need less smokiness
• Toyo Mukashi - the natural step up for customers who want to drink matcha straight
• Izumi No Shiro - a lighter, greener ceremonial option for clear-style and iced preparations
• Matcha for Your Café Menu - our full B2B guide to building a matcha menu