Seichō Matcha
A single cultivar matcha from the mountain valleys of Fujieda, Shizuoka. Shade-grown and harvested once in spring, when the leaves carry their fullest expression of umami and sweetness. Rich, creamy, and deeply satisfying in the cup.
Ships from Montreal
How to Prepare Seichō
Preparation changes everything. The same tea at the wrong temperature tastes completely different. We wrote it all down so your first cup is your best one.
Read the guideFujieda, Shizuoka
Shizuoka is where most of Japan's tea begins. Within it, Fujieda sits in mountain valleys where cool nights, morning mist, and volcanic soil from Mount Fuji create conditions that slow the growth of the tea plant. That slowness matters. It is what allows amino acids to concentrate in the leaves, the source of the umami and natural sweetness in the cup.
Tea has been grown here for centuries. We think of it the way we think of a wine region. Not as a detail, but as the reason the tea tastes the way it does.
