- คำ อธิบาย
Kin No Uzu (金の渦) - "Golden Vortex" - is a ceremonial matcha from Heikisuien, Joyo, Uji, Kyoto. A six-cultivar blend: Samidori, Yabukita, Gokou, Saemidori, Okumidori, and Uji Midori. Thin mouthfeel, middle finish, slight astringency that resolves into juiciness. Subtle smokiness and nutty roasted almonds. Slightly creamy. Salty ocean breeze and floral Osmanthus. A pleasant natural sweetness and the clean flavor of raw green peas. At THB 1,090 per 30g, it sits comfortably in the mid-range of the Heikisuien everyday collection.
About Kin No Uzu
Kin No Uzu is part of our Ceremonial Matcha collection, produced by Heikisuien in Joyo, Uji, Kyoto. Its six-cultivar composition - Samidori, Yabukita, Gokou, Saemidori, Okumidori, and Uji Midori - is calibrated to produce a matcha that adds warmth and complexity to the clean mineral foundation of the entry tier.
The most distinctive quality in Kin No Uzu is the pairing of subtle smokiness with salty ocean breeze. Neither character dominates - they work together to create a layered mid-palate that adds interest without heaviness. The roasted almond nuttiness and Osmanthus florals contribute further dimension. For cafés building a Heikisuien latte menu, Kin No Uzu offers the most interesting complexity in the accessible mid-range.
Taste Profile
Mouthfeel: Thin, slightly creamy Finish: Middle Umami: Moderate Astringency: Slight, resolves into juiciness Flavor NotesKin No Uzu opens with a thin mouthfeel and a middle finish. Slight astringency enters first and resolves into a pleasant juiciness on the palate. Subtle smokiness defines the mid-palate character - clean and natural, sitting alongside the warmth of roasted almonds. Slight creaminess adds a gentle body. A salty ocean breeze character runs through the background - fresh and briny, distinctively marine. Floral Osmanthus adds an aromatic lift. A pleasant natural sweetness closes the cup, combined with the clean flavor of raw green peas. The overall impression is structured, slightly warm, and distinctively complex for the price point.
How to Use Kin No Uzu
Best suited for:- Matcha lattes (hot and iced)
- Usucha
- Iced and clear-style preparations
The subtle smokiness and ocean breeze character translate particularly well in lattes - they add interesting complexity to the drink that generic culinary matchas cannot offer. In iced preparations, the green pea freshness and Osmanthus florals are vivid and refreshing. In usucha, the thin body and juicy finish produce a clean, engaging bowl. Not recommended for koicha - for thick preparation, step into the Heikisuien koicha range starting with Shien.
How Kin No Uzu Compares
One step above Hatsu Mukashi (Heikisuien): shifts from nori seaweed and raw peanuts toward subtle smokiness and roasted almond nuttiness. The ocean breeze quality is stronger here, and the character is warmer overall. One step below Matsu No Midori, which introduces Asahi to the blend and adds avocado creaminess and floral rose notes at a higher price point.
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 1,090. 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. Keep away from strong-smelling foods. Return to room temperature before opening.
Frequently Asked Questions
What is the smokiness in Kin No Uzu?
The subtle smokiness is a natural characteristic of the cultivar blend - not a roasting or flavoring process. Certain cultivars in the blend, particularly Gokou and specific Samidori expressions, produce a mild, clean smokiness as part of their natural flavor. It appears as a background note adding depth without dominating.
How does Kin No Uzu differ from Hatsu Mukashi (Heikisuien)?
Heikisuien's Hatsu Mukashi has nori seaweed, raw peanuts, and Osmanthus florals with nougat. Kin No Uzu shifts toward subtle smokiness, roasted almond nuttiness, and a more pronounced ocean breeze - warmer and more complex in the mid-palate.Is Kin No Uzu a good latte matcha?
Yes - one of the more distinctive latte options in the Heikisuien everyday range. Subtle smokiness and salty ocean breeze add complexity that prevents the latte from tasting flat. Slight creaminess integrates smoothly with milk.
What does 'salty ocean breeze' mean as a flavor note?
Salty ocean breeze is a light, fresh marine salinity - clean and briny. A natural character of certain Japanese tea cultivars, it appears alongside the smokiness and roasted almond notes to create a layered, slightly complex mid-palate distinctive in the Heikisuien everyday range.
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?
Yes. Approachable with a clean finish and interesting smoky and ocean character. For those new to Heikisuien, Chiyo No Sakae is the gentlest starting point.
How should I choose the right matcha for my use?
For lattes, iced preparations, and everyday usucha, Kin No Uzu is a strong mid-range 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. A distinctive mid-range option for specialty café menus. 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
- Hatsu Mukashi (Heikisuien) - one step below, more mineral and nori-forward
- Matsu No Midori - one step above, avocado creaminess and floral rose finish
- Shien - entry into the Heikisuien koicha range
- How to Prepare Usucha