- Description
Shiro No Kotobuki (城の寿) - "Castle's Longevity" - is a ceremonial matcha from Heikisuien, Joyo, Uji, Kyoto. A five-cultivar blend: Samidori, Ujihikari, Gokou, Yabukita, and Saemidori. Medium mouthfeel, medium-long finish. Creamy with vanilla and raw peanut nuttiness. Fresh notes of parsley and buttered cooked peas and asparagus. Fruity notes of green mango paired with floral Osmanthus. Slightly salty with mineral notes and an umami finish. At THB 1,900 per 30g, it is one step below Tenko at the top of the Heikisuien everyday range - the most aromatic and fruit-forward profile in the collection.
About Shiro No Kotobuki
Shiro No Kotobuki is part of our Ceremonial Matcha collection, produced by Heikisuien in Joyo, Uji, Kyoto. Its five-cultivar blend uses the same cultivars as Taigyoku - Samidori, Ujihikari, Gokou, Yabukita, and Saemidori - but expresses them very differently. Where Taigyoku is indulgently sweet with custard and toffee, Shiro No Kotobuki is aromatic and complex: green mango fruitiness, parsley freshness, and Osmanthus florals define the character alongside the creamy, savory base.
The green mango and Osmanthus combination is the most distinctive flavor signature in the Heikisuien everyday range. It does not appear in any other Heikisuien product at this price tier - it is what makes Shiro No Kotobuki recognizable and memorable in the collection.
Taste Profile
Mouthfeel: Medium Finish: Medium to long Umami: Sustained umami finish Character: Aromatic and fruit-forward Flavor NotesShiro No Kotobuki opens with a medium body and a medium-to-long finish. Creaminess leads immediately - smooth, with vanilla and raw peanut nuttiness in close company. Fresh notes of parsley add a distinctive herbal lift across the mid-palate, brighter and more aromatic than the usual cooked pea and asparagus vegetal character. Buttered cooked peas and asparagus follow, providing familiar Heikisuien vegetal depth. Fruity notes of green mango arrive clearly through the mid-palate - fresh, tropical, and distinctive. Floral Osmanthus pairs with the green mango on the finish, aromatic and clean. A slight saltiness and mineral notes ground the finish. Sustained umami closes the cup steadily. The most aromatic and fruit-forward profile in the Heikisuien everyday range.
How to Use Shiro No Kotobuki
Best suited for:- Matcha lattes (hot and iced)
- Usucha
- Iced and clear-style preparations
The green mango and Osmanthus combination is particularly vivid in iced clear-style preparations where fruit and floral notes can be fully appreciated without milk diluting them. In lattes, the vanilla and raw peanut creaminess provide a smooth, rich base. In usucha, the medium body and aromatic character produce a complex, distinctive bowl. Not recommended for koicha - for thick preparation, step into the Heikisuien koicha range starting with Shien.
How Shiro No Kotobuki Compares
One step above Taigyoku: same five cultivars, but the blend composition shifts from sweet indulgence (custard, toffee) to aromatic complexity (green mango, parsley, Osmanthus). Taigyoku is warmer and sweeter. Shiro No Kotobuki is fresher, more aromatic, and more fruit-forward - a fundamentally different drinking experience despite sharing the same cultivar palette. One step below Tenko, the pinnacle of the everyday range: Tenko simplifies to two cultivars (Samidori + Ujihikari) for the cherry, nougat, and hazelnut finish that defines that matcha.
Origin & Sourcing
Produced by Heikisuien in Joyo, Uji, Kyoto. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor. Every 30g can is traceable to this single producer.
Trusted by Thailand's Matcha Community
Chaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students. The Heikisuien range is available in Thailand exclusively through Chaseki.
Sizes & Packaging
Available in one format: 30g can — THB 1,900. Wholesale pricing available for verified B2B accounts.
How to Store Matcha
Store in the fridge or freezer, sealed in the original can or an airtight container. Return to room temperature before opening to avoid condensation.
Frequently Asked Questions
What is the green mango note in Shiro No Kotobuki?
Green mango is the fresh, tropical fruitiness of unripe mango - slightly tart, aromatic, and clean. In matcha, it emerges as a natural flavor impression from specific cultivar combinations. In Shiro No Kotobuki, it pairs with floral Osmanthus to create the most distinctive aromatic signature in the Heikisuien everyday range.
What is the parsley note in Shiro No Kotobuki?
Parsley is a bright, herbal freshness - clean and slightly grassy with a distinct aromatic quality. In Shiro No Kotobuki, it provides a different vegetal dimension from the cooked pea and asparagus notes, contributing to the fresh, complex character that distinguishes this matcha.
How does Shiro No Kotobuki compare to Taigyoku?
Both use the same five cultivars but express them differently. Taigyoku is sweeter and more indulgent - custard, toffee, macadamia. Shiro No Kotobuki is more aromatic and complex - green mango, parsley, Osmanthus. Taigyoku for sweetness. Shiro No Kotobuki for aroma and complexity.
Is Shiro No Kotobuki better for lattes or clear-style preparations?
Both are suitable. The green mango and Osmanthus character is particularly vivid in iced clear-style where fruit and floral notes are fully appreciated without dilution. In lattes, vanilla and raw peanut creaminess provide a smooth, rich base.
What is the difference between Ceremonial, Daily, and Latte Matcha?
Ceremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.
Is this matcha suitable for beginners?
Shiro No Kotobuki's complexity rewards matcha drinkers who can appreciate distinctive aromatic profiles. For those new to Heikisuien, Chiyo No Sakae is the gentlest starting point.
How should I choose the right matcha for my use?
For aromatic, fruit-forward lattes and iced preparations, Shiro No Kotobuki is a distinctive choice. For koicha, start with Shien.
How should I store matcha properly?
Fridge or freezer, airtight container. Fresh four months in the fridge. Over one year frozen. Return to room temperature before opening.
Does matcha contain caffeine?
Yes. Caffeine and L-theanine, calmer energy compared to coffee.
Is Chaseki matcha sourced directly from Japan?
Yes. Heikisuien, Joyo, Uji, Kyoto. First introduced to Thailand by Chaseki in 2021.
Is this matcha suitable for cafes?
Yes. Green mango and Osmanthus character makes it a distinctive specialty café offering. Contact us for wholesale pricing.
What is the difference between single-cultivar and blended matcha?
Single-cultivar highlights one cultivar. Heikisuien's blends are deliberately composed for layered ceremonial expression.
Related Products
- Taigyoku - one step below, sweeter and more indulgent with custard and toffee
- Tenko - the pinnacle of the Heikisuien everyday range
- Shien - entry into the Heikisuien koicha range
- How to Prepare Usucha