HIJIRI-NO-SATO Ceremonial Grade Matcha| Japanese Green Tea

HIJIRI-NO-SATO (聖の里) is a ceremonial grade matcha from Uji, Japan. It's stone-ground from a blend of Yabukita, Okumidori, and Gokou cultivars, producing a smooth, well-balanced matcha with pleasant umami and just a touch of bitterness in the finish.

This is our entry-level ceremonial matcha — a good starting point if you're new to matcha or want a versatile powder that works well for both traditional preparation and lattes. The flavour is milder than our premium SEIFU matcha, with less intensity but a clean, approachable taste.

How does it taste

Smooth and well-balanced, with pleasant umami and just a touch of bitterness in the finish. Yabukita brings brightness, Okumidori adds richness, and Gokou contributes floral notes and umami depth. Mild enough for beginners, complex enough for daily ceremony practice.

Tea profile

• Flavour: Smooth, well-balanced with acceptable bitterness in the finish
• Cultivars: Yabukita, Okumidori, Gokou blend
• Origin: Uji, Japan
• Oxidation: 0% — non-oxidized (steamed and stone-ground)
• TCM Property: Cool (凉性) — refreshing, suits warm weather
• Grade: Ceremonial
• Size: 25g (about 12 servings depending on preparation)

Which matcha should I choose?

HIJIRI-NO-SATO — good for everyday drinking, matcha lattes, cold brew, and traditional usucha. Milder flavour, more forgiving if your water temperature isn't exact.
SEIFU — for koicha (thick tea), serious usucha, and when you want the full umami experience. Richer, more complex, and noticeably smoother.

Preparation methods

Usucha (traditional thin tea):

1. Warm your bowl with hot water, then empty and dry
2. Sift 2g of matcha into the bowl (sifting prevents clumps)
3. Add 20ml of 80°C water and knead into a paste with a bamboo whisk
4. Add 50ml more water and whisk in a "W" motion until a fine layer of froth forms
5. Drink straight away

Matcha latte:

1. Sift 2-3g of matcha into a mug
2. Add 20ml of 80°C water and whisk until smooth
3. Steam 150-200ml of your preferred milk
4. Pour the steamed milk into the matcha paste
5. Add sweetener if you like

Cold brew:

1. Sift 2g of matcha into a shaker with 250ml of cold water
2. Add sweetener if desired and shake well
3. Pour over ice

Joanne's notes

When customers ask me which matcha to start with, I usually suggest HIJIRI-NO-SATO. It's forgiving — even if your water temperature is a bit off or you're still getting the hang of whisking, it still tastes good. Once you're comfortable with the preparation, that's when SEIFU really shows what ceremonial matcha can do.

Available at our Salamanca Tea Bar in Hobart — come try both side by side before you decide.

What you'll need

For the best results, you'll want a bamboo whisk (chasen), a bamboo spoon (chashaku), and a matcha bowl (chawan). You can get them individually or browse our matcha tea sets.

Storage

Keep in the fridge, away from strong odours. If needed, place the tin in a sealed bag for extra protection. Once opened, use within 4-6 weeks for the best colour and flavour.

About ceremonial grade matcha

Ceremonial grade matcha is made from the youngest, most tender tea leaves, shade-grown and stone-ground into a fine powder. The grade refers to quality — ceremonial matcha is meant to be drunk on its own, while culinary grades are designed for cooking and blending. All our matcha is sourced from Uji, Japan's most respected matcha-producing region. See our full Japanese green tea and matcha collection.