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Iwai No Shiro is a ceremonial matcha blend from Uji, Kyoto, crafted by Shogyokuen - a family-run tea factory established in 1827. Combining Yabukita and Okumidori cultivars, it sits one step above Izumi No Shiro in the Shogyokuen range - a matcha that is clean and fresh at the entry, then rounds into a gentle creaminess and natural sweetness on the finish. It is a well-balanced ceremonial option for home preparation, usucha, and iced preparations.
About Iwai No Shiro
Iwai No Shiro is part of our Ceremonial Matcha collection and is produced from a blend of two cultivars: Yabukita and Okumidori. Each brings a distinct quality to the cup. Yabukita contributes freshness, bright green character, and structural clarity. Okumidori adds clean vegetal depth, a gentle creaminess, and a slightly fuller mouthfeel.
The result is a matcha that is more rounded than a single-cultivar Okumidori and more interesting than a straight Yabukita - a blend designed to sit comfortably across multiple preparation styles without demanding specific technique or equipment. Its slight astringency resolves cleanly into sweetness, making it forgiving and consistent in the bowl.
Taste Profile
Mouthfeel: Light to medium, creamy Finish: Medium, clean Umami: Moderate Astringency: Slight, resolves into sweetness Flavor NotesIwai No Shiro opens with a light to medium body and a clean, medium finish. Fresh-cut grass leads the entry note, bright and immediate, followed by the gentle sweetness of young green pea. A light creaminess develops across the mid-palate, smoothing the slight astringency and carrying it into a clean, naturally sweet finish. The overall profile is uncluttered - fresh, a little creamy, and gently sweet without bitterness.
How to Use Iwai No Shiro
Best suited for:- Usucha
- Latte (hot and iced)
- Iced matcha and clear-style preparations
Iwai No Shiro's clean, creamy profile works well across both traditional and café-style preparations. In usucha, it produces a smooth, approachable bowl. Iced, its freshness and light creaminess stay vivid and bright. In lattes, it contributes a clean matcha character without dominating the drink. For those ready to step deeper into the ceremonial range with more umami and body, Toyo Mukashi is the natural next step.
How Iwai No Shiro Compares
Compared to Izumi No Shiro (single-cultivar Okumidori), Iwai No Shiro is rounder and slightly fuller - the Yabukita softens Okumidori's mineral edge and adds creaminess. Compared to Toyo Mukashi (Samidori), it is lighter and more delicate - less umami, more freshness. It sits cleanly between the two: a ceremonial blend for those who want more than clean grass but aren't yet drawn to deep, savory umami.
Origin & Sourcing
Iwai No Shiro is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The Yabukita and Okumidori tencha originates from Uji, Kyoto, and is refined in Kyotanabe, Kyoto, where generations of blending expertise shape every batch.
Chaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range - a direct relationship that means transparent cultivar information, consistent harvest quality, and no intermediaries between the source and your cup.
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. Iwai No Shiro is a steady part of our ceremonial range, regularly recommended to customers moving up from entry-level matchas.
Sizes & Packaging
Iwai No Shiro is available in multiple formats:
- 40g can for home preparation
- 100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens
Starting at THB 1,440 for the 40g can. Wholesale pricing available for verified B2B accounts.
How to Store Matcha
Store Iwai No Shiro in the fridge or freezer, sealed in its original packaging or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening. See FAQ 4 below for full storage guidance.
Learn More
Want to understand how blended and single-cultivar matchas differ in the cup? Visit our educational library and video tutorials.
Frequently Asked Questions
How does Iwai No Shiro compare to Izumi No Shiro?
Both are Shogyokuen ceremonial matchas sharing Okumidori as a base cultivar. Izumi No Shiro is a single-cultivar Okumidori - clean, precise, and slightly saline. Iwai No Shiro blends Yabukita with Okumidori, adding freshness and creaminess that softens Okumidori's edge into a rounder, more approachable profile.
What does the Yabukita and Okumidori blend contribute to Iwai No Shiro?
Yabukita brings freshness, bright green character, and clarity. Okumidori adds clean vegetal sweetness and slight creaminess. Together they produce a matcha that is more rounded than either cultivar alone - fresh and clean on entry, with a gentle creamy sweetness on the finish.
Is Iwai No Shiro good for usucha?
Yes. Its clean, creamy character and slight astringency that resolves into sweetness make it a pleasant bowl for usucha. Approachable for beginners and satisfying for experienced matcha drinkers alike.
What is the price difference between Iwai No Shiro and Izumi No Shiro?
Iwai No Shiro starts at THB 1,440 for a 40g can. Izumi No Shiro starts at THB 1,070. The difference reflects Iwai No Shiro's position one step higher in the range, offering a fuller, more rounded profile through its two-cultivar blend.
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. Latte Matcha is selected for milk-based and cold preparations.
Is this matcha suitable for beginners?
Yes. All Chaseki matcha is suitable for beginners. 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 lattes or mixed drinks, Latte Matcha or Daily Matcha is the best choice.
How should I store matcha properly?
Store in the fridge or freezer in an airtight container. In the fridge, fresh for up to four months after opening. In the freezer, quality maintained over one year if unopened or well sealed. Return to room temperature before opening to avoid condensation.
Does matcha contain caffeine?
Yes. Matcha naturally contains caffeine as well as L-theanine, contributing to a calmer, more sustained energy compared to coffee.
Is Chaseki matcha sourced directly from Japan?
Yes. All Chaseki matcha is sourced from established tea producers in Japan, with a focus on transparency and long-term relationships.
Is this matcha suitable for cafes and professional use?
Yes. Available in larger formats used daily by cafes, restaurants, and professional kitchens across Thailand.
What is the difference between single-cultivar and blended matcha?
Single-cultivar matcha highlights one cultivar's characteristics. Blended matcha combines cultivars to achieve balance, consistency, or a specific flavor profile.
Related Products
- Izumi No Shiro - the single-cultivar Okumidori below, cleaner and more mineral
- Toyo Mukashi - the natural step up for more umami and a richer mouthfeel
- Hatsu Mukashi - a Samidori + Saemidori blend with greater body and cooked-pea depth
- How to Prepare Usucha - our full preparation guide