Saijoen - Myougetsu

Saijoen - MyougetsuUpdate 10 19 25 40g best date: 2026 01 04 In 1888, Sugita Aijiro founded Sugita Shoten, the precursor to the "Aiya" brand (now Saijoen), originally trading in tea and indigo balls. Since the early Meiji era, the focus on high quality Nishio tea has established a foundation for tencha, the main ingredient for matcha. With over 130 years of heritage, Saijoen is dedicated to producing the finest matcha. From cultivating premium tencha in sandy soil to

Update 10/19/25 40g best date: 2026/01/04

In 1888, Sugita Aijiro founded Sugita Shoten, the precursor to the "Aiya" brand (now Saijoen), originally trading in tea and indigo balls. Since the early Meiji era, the focus on high-quality Nishio tea has established a foundation for tencha, the main ingredient for matcha.

With over 130 years of heritage, Saijoen is dedicated to producing the finest matcha. From cultivating premium tencha in sandy soil to milling it with traditional granite mills, every step reflects their commitment to quality.

Myougetsu

• Aroma: floral notes with an "ooika" aroma. Ooika is a unique fragrance found in gyokuro, tencha, kabusecha, and other teas that are grown in shade-blocking conditions using cheesecloth or reed screens, resembling the aroma of nori seaweed.
• Taste: delicate sweetness, gentle umami, and a silky, smooth finish with a slight bitterness.