Izumi No Shiro - Okumidori Ceremonial Matcha from Uji, Kyoto

Izumi No Shiro is a single-cultivar Okumidori ceremonial matcha from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. Clean, bright, and distinctly green in character, it carries the honest expression of the Okumidori cultivar without interference - fresh-cut grass, young pea, a subtle saltiness, and a slight astringency that resolves into natural sweetness. It is a matcha for those who prefer precision over richness, and clarity over depth.

About Izumi No Shiro

Izumi No Shiro is part of our Ceremonial Matcha collection and is made exclusively from Okumidori cultivar tencha, sourced from Uji, Kyoto. Okumidori is prized for its deep green color, clean vegetal structure, and lighter mouthfeel - a cultivar that expresses the fresh, grassy side of Japanese matcha rather than its heavier, umami-forward qualities.

As a single-cultivar matcha, Izumi No Shiro shows Okumidori's character honestly. There is no blending to soften edges or deepen sweetness. What you get is the cultivar as it is - clean, structured, and refreshing. It is particularly well suited to clear-style preparations, usucha, and iced matcha where that clarity is an asset.

Taste Profile

Mouthfeel: Light to medium, clean Finish: Medium, bright Umami: Moderate Astringency: Slight, resolves into sweetness Flavor Notes

Izumi No Shiro opens with a light to medium body and a clean, bright finish. Fresh-cut grass defines the entry note clearly, accompanied by the gentle sweetness of young green pea. A subtle saltiness runs through the mid-palate - a quality characteristic of Okumidori - giving the matcha a clean, almost marine edge without heaviness. Slight astringency is present on entry and resolves quickly into a mild natural sweetness. The finish is bright, clean, and refreshing, with no lingering bitterness.

How to Use Izumi No Shiro

Best suited for:

• Usucha
• Clear-style preparations
• Iced matcha and cold whisk
• Latte (suited for lighter latte profiles)

Izumi No Shiro shines in preparations where its clean, bright character is front and center. In usucha, its Okumidori clarity comes through without distraction. Iced and clear-style, the fresh-cut grass and saline notes are especially vivid and refreshing. For cafés building a specialty matcha menu that highlights single-cultivar character, Izumi No Shiro pairs well alongside a richer, umami-forward option like Toyo Mukashi to cover the full range of customer preferences.

How Izumi No Shiro Compares

If you prefer a richer, more umami-forward ceremonial matcha with a smoother mouthfeel, Toyo Mukashi (Samidori) is the natural comparison - deeper, savory, and more layered. If you want a fresher, simpler entry point, Ima Mukashi (Yabukita) sits one step below in price and complexity. For a step up in cultivar depth and concentration, Hatsu Mukashi or Chiyo Mukashi take the ceremonial range further. Izumi No Shiro holds its own lane: the cleanest, most precise single-cultivar expression in the Shogyokuen mid-range.

Origin & Sourcing

Izumi No Shiro is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The Okumidori tencha originates from Uji, Kyoto, and is refined in Kyotanabe, Kyoto, where generations of blending and production expertise shape every batch.

Chaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range - a direct relationship that ensures transparent cultivar information, consistent harvest quality, and no intermediaries between the source and your cup. Every can and pouch of Izumi No Shiro sold in Thailand traces back to a single, verified producer.

Trusted by Thailand's Matcha Community

Izumi No Shiro is served daily across cafés, teahouses, and specialty matcha bars throughout Thailand. 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. Its single-cultivar clarity makes it a consistent recommendation for customers who ask for something clean and precise.

Sizes & Packaging

Izumi 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 1,070 for the 40g can. Wholesale pricing available for verified B2B accounts.

How to Store Matcha

Store Izumi 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 to avoid condensation. See FAQ 4 below for full storage guidance.

Learn More

Curious about single-cultivar matcha or how to prepare a clean usucha? Visit our educational library and video tutorials to deepen your matcha knowledge.

Frequently Asked Questions

What makes Izumi No Shiro different from Toyo Mukashi?

Both are single-cultivar ceremonial matchas from Shogyokuen, but they express very different characters. Izumi No Shiro uses Okumidori - greener, more vegetal, with a clean saline edge. Toyo Mukashi uses Samidori - smoother, richer, and more umami-forward. Izumi No Shiro suits those who prefer a bright, clean profile. Toyo Mukashi suits those who want a deeper, more savory cup.

Is Izumi No Shiro good for iced matcha?

Yes. Its clean, bright vegetal character and saline edge stay vivid and refreshing when cold, making it an excellent choice for clear-style iced matcha and cold whisk preparations. The lighter body also works well over ice without dilution issues.

What is the Okumidori cultivar?

Okumidori is a Japanese tea cultivar prized for its deep green color, clean vegetal character, and structural clarity. In matcha form, it typically shows notes of fresh-cut grass, edamame-like sweetness, and a distinctive mineral quality - one of the more precise and distinctive single-cultivar options in the ceremonial range.

Can I use Izumi No Shiro for lattes?

Yes. It works in lattes and holds its fresh-cut grass and vegetal character in milk. However, its lighter body means it is better suited to clear-style, usucha, and iced preparations where its clean profile shines. For high-volume latte use, our Latte Matcha range or Seifu will perform more consistently and offer better value per gram.

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. 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. Daily Matcha and Latte Matcha are especially approachable, 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.

How should I store matcha properly?

Matcha should be stored in the fridge or freezer to protect it from light, heat, and oxygen. 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. Always store in an airtight container and return to room temperature before opening.

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.

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.

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.

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

Single-cultivar matcha highlights one cultivar's specific characteristics. Blended matcha combines multiple cultivars to achieve balance, consistency, or a specific flavor profile. Both styles are used intentionally.

Related Products

• Toyo Mukashi - richer, more umami-forward Samidori single-cultivar ceremonial matcha
• Ima Mukashi - entry-level Yabukita ceremonial matcha for a fresher, simpler profile
• Hatsu Mukashi - a Samidori + Saemidori blend with more body and depth
• How to Prepare Usucha - our guide to making a clean bowl at home