SEISHOEN 誠松園
A GARDEN OF SINCERE AND ENDURING RELATIONSHIPS.
Bringing exceptional Japanese products to the world through authentic relationships.
SELECTION 001
Okumidori cultivar · first harvest · bead-milled · Shizuoka · 30 g pouchFrom a producer with over a century of heritage and seven generations of tea making.
🇯🇵 Japan delivery: ¥4,500 per pouch + ¥500 delivery per order (up to 4 pouches)
Philippines: ¥4,500 per pouch + ¥500 delivery per order (¥5,000 for one pouch, delivered)
Reserved from our current batch.
Questions or Bulk Orders?
受け取り（愛知）：名古屋・太田川・知多半田などの駅でお渡しします。1袋￥4,500。代金は受け取り時に現金でお支払いください。ご予約後、日時と場所をご連絡いたします。
HOW RESERVATIONS WORK
1. Reserve.
Choose Japan delivery, Philippines, or local pick-up.2. Reserved from the current batch.
Your pouch is set aside from our first batch from Shizuoka.3. On its way.
For this first batch, delivery is targeted for mid-November in both Japan and the Philippines. This is a target, not a promise; tea has its own opinions about schedules. We'll message you at each step.
Delivery: Japan: ¥500 per order (up to 4 pouches per order), paid through PayPal. Philippines: ¥500 per order, paid through PayPal (¥5,000 for one pouch, delivered); we send one grouped shipment from Japan, then deliver locally.Local pick-up (Aichi): Nagoya, Otagawa, Chita Handa and other major stations in Aichi. ¥4,500 per pouch, paid in cash at pick-up, with no delivery charge. After you reserve, we'll contact you to arrange a station and time.Cancellation: Cancel within 48 hours of payment for a full refund.
SELECTION 001
Where it beginsOur producer in Shizuoka has over a century of heritage and seven generations of tea making, bringing together tradition and modern tea-making technology. Their gardens follow Chagusaba, Shizuoka's tea-grass farming system: grasses are cut and laid between the tea rows as natural mulch, feeding the soil and the creatures that live in it. In 2013 the FAO recognised Chagusaba as a Globally Important Agricultural Heritage System. The producer has earned four consecutive top prizes at a fine tea competition.
Selection 001 is a first-harvest, bead-milled matcha made from a single cultivar, Okumidori. Expect a clean, refined taste, gentle umami, a smooth texture and a lingering finish. It's a matcha to prepare slowly, share with people you like, and, honestly, finish a little sooner than you planned.
HOW TO MAKE OUR MATCHA
A cup worth sharing with others
Prepare our matcha slowly and share it with people you like.
What you'll need
• Our matcha, about 2 g (two chashaku scoops, or half a teaspoon)
• A tea bowl (chawan)
• A bamboo whisk (chasen)
• A small sieve
• About 70 ml of hot water, around 80 °C (not boiling)
1. Warm your tools. Pour hot water into the bowl and set the whisk in it for a moment. Warm tools make the matcha easier to whisk. Tip the water out and dry the bowl.2. Sift the matcha. Put about 2 g through the sieve into the bowl.3. Add the water. Pour in about 70 ml of water at around 80 °C. Water that is too hot can taste bitter. Each time water is poured from one container to another, it cools by roughly 5 to 10 °C, so allow for that when you start from boiling water. Before whisking, move the whisk slowly back and forth along the bottom to blend the powder, so no dry powder is left.4. Whisk. Hold the whisk upright and, with your wrist, whisk quickly back and forth in a zigzag "M" shape, not in circles. Keep the tips just above the bottom of the bowl so they skim the surface of the tea without pressing down.5. Finish the foam. When a fine foam covers the surface, slow down and move the whisk lightly across the top to break up larger bubbles. Then lift it out slowly from the middle of the bowl.6. Enjoy it.
No chawan or chasen? A milk frother works too
A handheld electric milk frother or electric whisk makes a good bowl of matcha. Frothers splash, so follow the steps in order.
1. Use a mug with plenty of room, no more than about one-third full once the water is in. If your frother has a fine foaming screen, take it off, because it clogs on powder.2. Sift about 2 g of our matcha into the mug.3. Pour in about 70 ml of water at around 80 °C.4. Tilt the mug at a gentle angle, about 20 to 45°, so the water is deeper on one side. Put the frother head fully under the liquid before you switch it on.5. Switch it on with the head near the bottom, slightly off to one side, and not touching the mug. Make small circles to break up the powder.6. Once no dry powder is left, hold it still, raise the head slightly (still under the surface) and let a smooth swirl form.7. Switch it off while the head is still under the surface. Wait for it to stop spinning, then lift it out and enjoy it.
The foam and texture will differ a little from a bowl whisked with a chasen.
Tea is best when shared.Every bowl of tea is an invitation into 誠松園, a garden rooted in sincerity, nurtured by relationships, and built to endure.And by sharing in our tea, you are already part of that garden.
FAQWhat does "reservation" mean?
You pay now (or at pick-up) and your pouch is set aside from the current batch; see the target dates above. Once a batch sells out, new reservations go into the next production batch: allow 30–60 days for production, then shipping.How do I prepare it?
About 2 g (two bamboo scoops, or half a teaspoon).Is it "ceremonial"?
We're not saying it isn't. "Ceremonial" just isn't an official grade in Japan, so we'd rather tell you what it actually is: Okumidori cultivar, first harvest, bead-milled, from Shizuoka, made for usucha and koicha.I run a café or shop. Can I order more?
Yes. Email [email protected] or use the message form below and we'll talk it through.