Meigetsu is a blended culinary matcha from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. It is Chaseki's most accessible culinary matcha - a reliable, consistent blend designed for everyday bakery and latte use. Gentle bitterness, slight astringency, a touch of smokiness, and a clean matcha presence in milk. At this price point, it delivers exactly what a high-volume café or bakery kitchen needs without paying ceremonial grade prices.

About Meigetsu

Meigetsu is part of our Culinary Matcha collection and is produced as a blend, combining multiple cultivars to deliver consistency, value, and reliable performance across latte and bakery applications.

Unlike single-cultivar culinary matchas like Seifu (Kanaya Midori), Meigetsu's blend is calibrated for a more neutral, approachable character - less dominant, more adaptable. Its slight astringency and gentle bitterness work as background structure in a drink or recipe rather than as the focal point. That flexibility makes it well suited to menus where matcha is one component among several.

Taste Profile

Meigetsu opens with a light to medium body and a clean, short-to-medium finish. Slight astringency greets the palate gently and does not linger. Mature artichoke leaf notes define the vegetal character - slightly earthy, slightly green. A light salinity adds faint depth, and a subtle waxy smokiness - comparable to candle wax and the dry warmth of Thai Kanom Ping - sits quietly in the background. Gentle bitterness resolves cleanly on the finish, leaving a mild, pleasant aftertaste.

How to Use Meigetsu

• Matcha lattes (hot and iced)
• Bakery and baked goods
• Café specialty drinks

Meigetsu is not recommended for usucha or koicha. Its culinary grade character is a strength in milk and recipes - approachable, consistent, and clean. For customers who want to drink matcha straight, redirect them to the Ceremonial Matcha range starting with Ima Mukashi. For cafés that want a bolder, smokier culinary option, Seifu is the step up.

How Meigetsu Compares

Among Chaseki's culinary matchas, Meigetsu is the most accessible entry point - lighter and more neutral than Seifu (bold, smoky, Kanaya Midori) and better suited to menus where a gentle matcha presence is preferred. For bakery applications requiring stronger matcha flavor under heat, Seifu or Kakuin (Samidori culinary, autumn harvest) are stronger choices. Meigetsu is the right pick when consistency, affordability, and a clean matcha base matter most.

Origin & Sourcing

Meigetsu is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The blended tencha originates from Uji, Kyoto, and is refined in Kyotanabe, Kyoto.

Chaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range - direct sourcing, transparent blend information, and consistent batch quality for professional buyers year after year.

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. Meigetsu is a steady reorder for cafés and bakeries across Thailand that prioritize value and consistency in a culinary matcha.

Sizes & Packaging

Meigetsu is available in professional formats:

• 100g, 250g, 500g, and 1,000g pouches

Starting at THB 555 per 100g. Wholesale pricing available for verified B2B accounts.

How to Store Matcha

Store Meigetsu in the fridge or freezer, sealed in its original pouch 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

Building a matcha menu for your café or bakery? Explore our B2B resources and workshop program.

Frequently Asked Questions

What is Meigetsu best used for?

Meigetsu is a culinary grade blend designed for bakery, lattes, and café drink applications. Its gentle bitterness and slight smokiness perform well under heat and in milk. Not designed for drinking straight as usucha or koicha.

How does Meigetsu compare to Seifu?

Both are culinary grade Shogyokuen matchas for latte and bakery use. Seifu uses single-cultivar Kanaya Midori and delivers bold smokiness and a strong bitter edge. Meigetsu is a blend with a lighter, more neutral profile - less smoky, gentler bitterness, more approachable for menus that want a subtle matcha presence. Meigetsu also starts at a lower price point.

Is Meigetsu suitable for drinking straight?

No. Meigetsu is culinary grade - its slight astringency and gentle bitterness are designed for milk and baked applications. For drinking matcha straight, start with our Ceremonial range from Ima Mukashi upwards.

Is Meigetsu good value for cafes?

Yes. Starting at THB 555 per 100g and scaling efficiently in larger formats, it is one of the most cost-effective culinary matchas in the Chaseki range - consistent color, clean matcha presence in milk, and reliable bakery performance without ceremonial grade pricing.

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?

Yes. Approachable and affordable for cafés and home bakers. For beginners interested in drinking matcha straight, start with Ima Mukashi or Toyo Mukashi.

How should I choose the right matcha for my use?

For lattes and bakery, Meigetsu or Seifu are the right choices. For drinking matcha straight, choose from the Ceremonial range.

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.

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. Available in larger formats, used daily by cafes, bakeries, and professional kitchens across Thailand.

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

Single-cultivar highlights one cultivar's character. Blended matcha combines cultivars for balance, consistency, or a specific flavor profile.

Related Products

• Seifu - single-cultivar Kanaya Midori, bolder and smokier for high-volume café use
• Kakuin - autumn-harvest Samidori culinary matcha, nutty and floral
• Ima Mukashi - entry-level ceremonial for customers who want to drink matcha straight
• Matcha for Your Café Menu - our B2B guide