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Shien (紫苑) is the entry point into Heikisuien's premium koicha matcha range - a ceremonial grade blend from Joyo, Uji, Kyoto, built on three cultivars: Saemidori, Asahi, and Uji Hikari. A medium to thick mouthfeel, long finish, and a profile that layers avocado creaminess over cooked green peas and dark chocolate depth. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021. Shien is where that range begins.
About Shien
Shien is part of our Ceremonial Matcha collection and is produced by Heikisuien, a ceremonial matcha producer based in Joyo, Uji, Kyoto - within the region historically recognized as the heart of Japanese matcha culture.
The name Shien (紫苑) - Japanese for "aster flower" - reflects its layered, nuanced character: not one note but many, arranged with care. Three cultivars contribute distinct qualities to the blend. Saemidori brings custardy sweetness and rich depth. Asahi adds buttery body and a coating mouthfeel that holds up under thick preparation. Uji Hikari provides the structural weight and long, clean finish that completes the composition.
The result is a matcha built specifically for koicha - substantial enough to hold concentration, complex enough to reward it.
Taste Profile
Mouthfeel: Medium to thick, creamy Finish: Long Umami: Medium Sweetness: Natural, layered Flavor NotesShien opens with a medium to thick body and a long, sustained finish. Cooked green peas lead the vegetal entry - warm and direct. Buttered green asparagus follows, adding green richness alongside a gentle creaminess that builds across the mid-palate. Avocado creaminess becomes the defining texture note - smooth, coating, and full. Nutty impressions of macadamia arrive with paired notes of cacao and dark chocolate, adding depth and a slight earthiness. Subtle fruity impressions of raspberry and strawberry drift across the back palate, lifting the finish. Medium umami sustains throughout, clean and integrated. A matcha that builds slowly and rewards patient preparation.
How to Use Shien
Best suited for:- Koicha
- Usucha
- Clear-style preparations
Shien is built for koicha. Its three-cultivar blend provides the body, umami, and long finish that thick preparation demands - the creaminess and dark chocolate depth both intensify under concentration. In usucha, it produces a deeply satisfying bowl with complexity that takes multiple sips to fully appreciate. For cafés building a premium koicha program or specialty tea menus, Shien is the accessible entry into Heikisuien's koicha range before stepping to Ukitsu, Hekisui, or Houju.
How Shien Compares
Within the Heikisuien koicha range, Shien is the entry point. Ukitsu (Samidori + Asahi) steps above with a more floral, pear-forward sweetness and vanilla depth. Hekisui (Midori + Asahi + Uji Hikari) is lighter and airier, with more prominent floral notes of roses and osmanthus. Houju (Samidori + Asahi + Uji Hikari) is the richest and most complex - yogurt creaminess, jasmine, and the highest umami of the four. Shien is the right start: substantial, layered, and genuinely well-suited to koicha without the premium of the upper tiers.
Origin & Sourcing
Shien is produced by Heikisuien, located in Joyo - a city within the Uji region of Kyoto, Japan. Joyo sits within the same historically significant tea-growing corridor as Uji and Kyotanabe, where shade-grown tencha and high-grade ceremonial matcha have been produced for centuries.
Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor. Every 30g can of Shien sold in Thailand is traceable to this single producer - no intermediaries, no anonymous blending, no relabeling.
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. Shien is part of a range that does not exist anywhere else in Thailand - Heikisuien's ceremonial matcha is available exclusively through Chaseki.
Sizes & Packaging
Shien is available in one format:
- 30g can
THB 2,770 per can. Wholesale pricing available for verified B2B accounts.
How to Store Matcha
Store Shien in the fridge or freezer, sealed in its original can 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
Interested in koicha preparation or exploring the Heikisuien range? Visit our educational library and video tutorials.
Frequently Asked Questions
What is Heikisuien and where is it located?
Heikisuien is a ceremonial matcha producer based in Joyo, Uji, Kyoto - within Japan's most historically significant matcha-producing region. Heikisuien produces multi-cultivar ceremonial blends designed for koicha and high-level usucha preparation. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor.
Why does Shien use three cultivars?
Shien combines Saemidori, Asahi, and Uji Hikari to build a layered profile no single cultivar achieves alone. Saemidori brings custardy sweetness. Asahi adds buttery body and coating mouthfeel. Uji Hikari provides the depth and long finish that makes this particularly well suited to koicha. The blend is composed for thick preparation.
Is Shien suitable for koicha?
Yes - specifically recommended for koicha. The three-cultivar blend provides the body, umami, and long finish that thick preparation demands. Avocado creaminess and dark chocolate depth both intensify under concentration. The most accessible koicha option in the Heikisuien range at THB 2,770 per 30g.
How does Shien compare to the other Heikisuien matchas?
Shien is the entry into Heikisuien's koicha range. Ukitsu adds floral pear-forward sweetness and vanilla depth. Hekisui is lighter and airier with prominent roses and osmanthus. Houju is the richest and most complex with yogurt creaminess, jasmine, and the highest umami of the four.
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?
Shien rewards matcha drinkers with some experience. For beginners, start with Chiyo No Sakae or Hatsu Mukashi (Heikisuien) from the Heikisuien everyday range before stepping into the koicha tier.
How should I choose the right matcha for my use?
For koicha and formal usucha, choose from the Heikisuien koicha range (Shien, Ukitsu, Hekisui, Houju). For lattes and everyday iced preparations, the Heikisuien latte/usucha range is better suited.
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. Heikisuien matcha is sourced directly from the producer in Joyo, Uji, Kyoto. No intermediaries.
Is this matcha suitable for cafes and professional use?
Yes. Heikisuien is used by specialty tea programs and premium café menus in Thailand. Contact us for wholesale pricing.
What is the difference between single-cultivar and blended matcha?
Single-cultivar highlights one cultivar. Blended matcha combines cultivars for complexity or a specific profile. Heikisuien's multi-cultivar blends are deliberately composed for layered expression in ceremonial preparation.
Related Products
- Ukitsu - next step up: Samidori + Asahi with floral sweetness and vanilla depth
- Hekisui - Midori + Asahi + Uji Hikari, lighter and airier in the koicha range
- Houju - the pinnacle of the Heikisuien koicha range
- Chiyo No Sakae - entry point into the Heikisuien everyday range for lattes and usucha
- How to Prepare Koicha - our guide to thick matcha preparation