- Description
Zuisho is the pinnacle of the Shogyokuen ceremonial range. Hand-picked Uji Hikari tencha from Uji, Kyoto, produced by a family-run factory established in 1827 and led by master blender Hiroshi Kobayashi. Nutty, rich, very high in umami, with a natural sweetness and one of the longest aftertastes in the entire Chaseki portfolio. This is the matcha you work toward - the reference point at the top of the range.
About Zuisho
Zuisho is part of our Ceremonial Matcha collection and is defined by two distinctions: the Uji Hikari cultivar, and hand-picking.
Uji Hikari is a cultivar developed in the Uji region of Kyoto, valued for its exceptional umami depth, rich body, natural sweetness, and long, clean aftertaste. It is one of the most prized cultivars in traditional Japanese matcha culture and rarely found outside Japan's premium production.
Hand-picking means only the finest, most tender young leaves are selected individually - a process that produces far less volume per harvest but delivers significantly higher amino acid content, deeper flavor complexity, and a richness that machine-harvesting simply cannot replicate.
At Zuisho's level, both distinctions operate simultaneously. The result is a matcha that sits at the top of the Shogyokuen range not by marketing, but by what is in the bowl.
Taste Profile
Mouthfeel: Rich, full, sustained Finish: Very long, clean Umami: Very high, persistent Sweetness: Natural, pronounced Flavor NotesZuisho opens with a rich, full body and an aftertaste that is among the longest in the Shogyokuen range. Nutty impressions of green pea and macadamia lead the palate entry, clean and well-defined. Natural sweetness arrives mid-palate - pronounced and genuine, carrying a hint of coconut and a faint tropical suggestion of mango that makes the profile unexpectedly complex. Very high umami coats the palate and sustains through the long, clean finish. There is no bitterness, no sharpness - only a composed, persistent depth that settles slowly and completely.
How to Use Zuisho
Best suited for:- Koicha
- Usucha
- Clear-style preparations
Zuisho is the strongest koicha option in the Shogyokuen range. Its hand-picked Uji Hikari tencha delivers the concentration, body, and sustained umami that thick preparation demands at the highest level. In usucha, it produces a bowl that is deeply satisfying and genuinely difficult to finish quickly - the aftertaste keeps the experience alive long after the last sip. For ceremonial practitioners and specialty tea programs, Zuisho is the final destination in the Shogyokuen collection.
How Zuisho Compares
Compared to Kakuun (hand-picked Asahi), Zuisho is more umami-forward and sweeter - Uji Hikari's profile leans toward richness and sweetness where Asahi leans toward butter and body. Both are at the top of the range. The choice between them comes down to whether you prefer a buttery, coating cup (Kakuun) or a nutty, sweet, very umami-forward one (Zuisho). Below them, Shogyoku (premium Samidori, scissor-cut) is the last entry point before the hand-picked tier.
Origin & Sourcing
Zuisho is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The hand-picked Uji Hikari tencha originates from Uji, Kyoto - the region most closely associated with the history and tradition of Japanese matcha - and is refined in Kyotanabe, Kyoto.
Chaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range, including Zuisho. Access to hand-picked Uji Hikari tencha from a producer of this caliber is rare in any market. In Thailand, it exists only through Chaseki.
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 through workshops on matcha preparation, sourcing, and business. Zuisho is the rarest and most exclusive product in the Shogyokuen range - reserved for those who have explored the full collection and are ready for the top.
Sizes & Packaging
Zuisho is available in multiple formats:
- 40g can for home preparation
- 100g, 250g, 500g, and 1,000g pouches for professional and ceremonial programs
Starting at THB 6,185 for the 40g can. Wholesale pricing available for verified B2B accounts.
How to Store Matcha
Store Zuisho in the fridge or freezer, sealed in its original packaging or an airtight container. At this level of matcha, proper storage is not optional - hand-picked Uji Hikari is too rare and too valuable to lose to improper conditions. Keep away from strong-smelling foods. Return to room temperature before opening. See FAQ 4 below for full guidance.
Learn More
Ready to explore hand-picked matcha, the Uji Hikari cultivar, or koicha preparation at its highest level? Visit our educational library and video tutorials.
Frequently Asked Questions
Why is Zuisho the most expensive matcha in the Shogyokuen range?
Zuisho combines two factors that drive cost in premium matcha: a rare cultivar and a labor-intensive harvest. Uji Hikari is valued for exceptional umami depth, rich body, and a long aftertaste. Hand-picking selects only the finest young leaves individually - producing less volume but significantly higher amino acid content and flavor complexity. Together, they produce the deepest, most persistent cup in the Shogyokuen range.
Is Zuisho suitable for koicha?
Yes - it is the strongest koicha option in the Shogyokuen range. Hand-picked Uji Hikari delivers the concentration, body, and clean depth that thick preparation demands at the highest level. Very high umami and the long aftertaste are amplified in koicha.
How does Zuisho compare to Kakuun?
Both are hand-picked and at the pinnacle of the range. Kakuun uses Asahi - buttery, coating, exceptionally rich in body. Zuisho uses Uji Hikari - nutty, sweet, very high umami with a long aftertaste. Kakuun is the richer, more buttery cup. Zuisho is more umami-forward and complex.
What flavor notes define Zuisho?
Nutty green pea and macadamia, natural sweetness with hints of coconut and mango, very high umami, and one of the longest aftertastes in the Shogyokuen range. No bitterness, no sharpness - composed, persistent depth from start to finish.
What is the difference between Ceremonial, Daily, and Latte Matcha?
At Chaseki, matcha is categorized by intended use. Ceremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.
Is this matcha suitable for beginners?
Zuisho is best experienced by matcha drinkers who have worked through the ceremonial range. For beginners, start with Toyo Mukashi and build experience before investing in Zuisho.
How should I choose the right matcha for my use?
For traditional preparation and koicha at the highest level, Zuisho is the pinnacle of the Shogyokuen range. For lattes and mixed drinks, Daily or Latte Matcha offers better value per gram.
How should I store matcha properly?
Store in the fridge or freezer in an airtight container. Fresh up to four months in the fridge, over one year frozen if sealed. Return to room temperature before opening. At this level, proper storage is essential.
Does matcha contain caffeine?
Yes. Matcha contains caffeine and L-theanine, contributing to calmer, more sustained energy compared to coffee.
Is Chaseki matcha sourced directly from Japan?
Yes. All sourced from established Japanese producers with full transparency and long-term relationships.
Is this matcha suitable for cafes and professional use?
Yes. Used in top-tier specialty tea programs and premium café menus. Available in larger formats.
What is the difference between single-cultivar and blended matcha?
Single-cultivar highlights one cultivar's character. Blended matcha combines cultivars for balance or a specific flavor profile.
Related Products
- Kakuun - hand-picked Asahi, buttery and coating - the other pinnacle option
- Shogyoku - premium Samidori, the last step before the hand-picked tier
- Chiyo Mukashi - Samidori + Uji Hikari blend, more accessible entry to Uji Hikari character
- How to Prepare Koicha - our guide to thick matcha preparation