Premium MATCHA SEIFU-Ceremonial Grade

SEI-FU (清風, meaning "clear breeze") is a premium ceremonial grade matcha from Gokashō in Uji, Japan. This stone-ground matcha blends four cultivars — Asahi, Gokou, Okumidori, and Yabukita — each contributing to a rich, layered flavour profile.

SEIFU has noticeably more depth than our entry-level HIJIRI-NO-SATO. The Asahi cultivar brings deep umami and a creamy mouthfeel, Gokou adds floral and fruity notes, Okumidori provides bright green colour and mild sweetness, and Yabukita balances everything with a light, clean finish. This is the matcha to use when you want the full koicha (thick tea) experience.

How does it taste

Rich, smooth, and distinctively savoury with fresh, tender harvest notes. Compared to HIJIRI-NO-SATO, SEIFU has noticeably more depth and a lingering sweetness. Asahi provides deep umami and creamy mouthfeel, Gokou adds floral and fruity notes, Okumidori brings bright colour and mild sweetness, while Yabukita balances with refreshing umami and light astringency.

Tea profile

• Flavour: Rich, smooth, savoury with fresh, tender harvest notes
• Cultivars: Asahi, Gokou, Okumidori, Yabukita blend
• Origin: Gokashō, Uji, Japan
• Oxidation: 0% — non-oxidized (steamed and stone-ground)
• TCM Property: Cool (凉性) — refreshing, suits warm weather
• Grade: Premium Ceremonial (koicha-suitable)
• Size: 25g

Which matcha should I choose?

HIJIRI-NO-SATO — everyday matcha for lattes, cold brew, and casual drinking. Milder and more forgiving.
SEIFU — for koicha, serious tea ceremony, and when you want to taste the difference quality makes. Richer and more complex.

Preparation methods

Koicha (thick tea) — where SEIFU really shines:

1. Warm your matcha bowl with hot water, then empty and dry
2. Sift 4g of matcha into the bowl
3. Add 40ml of 70-80°C water
4. Knead slowly with a bamboo whisk until the mixture becomes a smooth, thick paste (no whisking — gentle kneading)
5. Drink in small sips. Koicha should be concentrated and rich, not frothy

Usucha (thin tea):

1. Warm the bowl, then empty and dry
2. Sift 2g of matcha into the bowl
3. Add 20ml of 80°C water and knead into a paste
4. Add 50ml more water and whisk in a "W" motion until frothy
5. Drink straight away

Cold brew and latte: Same method as HIJIRI-NO-SATO, though at this grade, we'd recommend enjoying it as usucha or koicha to appreciate the full flavour.

Joanne's notes

SEIFU is the matcha I use for our Tea Bar koicha service. The difference between this and HIJIRI-NO-SATO is most obvious in thick tea preparation — the creaminess and depth come through clearly. If you've been drinking matcha lattes and want to understand what the ceremony fuss is about, this is the one to try straight.

Available at our Salamanca Tea Bar in Hobart — we can prepare and serve in a Chawan for you so you can taste the difference before buying.

Makes a thoughtful gift for tea lovers. Pairs well with our matcha tools collection.

Storage

Keep in the fridge, away from strong odours. 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. SEIFU comes from Gokashō, a specific area within Uji known for producing some of Japan's best matcha. See our full Japanese green tea and matcha collection.