Teas / green / Nishio Matcha

Nishio Matcha
🇯🇵 Japan

Nishio Matcha

西尾抹茶 · Nishio Matcha

matcha

Nishio City in Aichi Prefecture is one of Japan's three major matcha-producing regions per Wikipedia (alongside Uji and Shizuoka). Nishio's matcha tradition dates from the Kamakura period; the city has its own regional brand certification scheme. Roughly 20% of Japan's tencha (the unground matcha base) is produced here. Compared to top-grade Uji matcha, Nishio tends a touch more vegetal and a touch less sweet, with consistency and accessible price as the local market positioning — much of the matcha used in Western lattes, ice cream, and confections is Nishio-grade.

Quick facts

Region
Nishio
Harvest year
2025
Harvest season
spring
Shading
21 days

Brewing

Leaf
2.5 g / 100 ml
Water
75°C
Rinse
no

Most Nishio production is usucha-grade (everyday) and culinary matcha for cooking/drinks. Use ~2g per 70 ml at 70–80 °C, whisked with a chasen (bamboo whisk) until frothy. The leaf-cell breakage from grinding means there are no infusions — the powder is consumed in suspension.

Calculate leaf weight for this tea

Tasting notes

Aroma
grass, faint marine, sweet hay
Flavor
vegetal, light umami, balanced sweet, slight bitter
Mouthfeel
smooth, frothy when whisked
Finish
clean

Related teas