Shogyokuen
Founded in 1827 (the 10th year of the Bunsei era), Shogyokuen represents over 190 years of continuous Uji tea craftsmanship. The estate began when Jiemon Kobayashi took over a local tea garden, and the company has consistently managed every step from production to sales ever since. In 1923, Jiichi Kobayashi officially established the Shogyokuen name.
Today, the estate is led by Hiroshi Kobayashi, the 5th-generation head and a Japanese tea appraiser. After winning the highest rank at the 2011 National Tea Judging Competition, he officially holds the 10th-dan (Judan) certification. Backed by the Minister of Agriculture, Forestry and Fisheries Award, he currently manages the purchasing and supervision of Shogyokuen's matcha.
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Sold outIma Mukashi Shogyokuen
Vendor:ShogyokuenRegular price From $19.99 USDRegular priceUnit price per -
Sold outIwai no Shiro Shogyokuen
Vendor:ShogyokuenRegular price From $28.00 USDRegular priceUnit price per -
Sold outIzumi no Shiro
Vendor:ShogyokuenRegular price From $24.99 USDRegular priceUnit price per -
Sold outChiyo Mukashi Shogyokuen
Vendor:ShogyokuenRegular price From $35.99 USDRegular priceUnit price per -
Sold outToyo Mukashi Shogyokuen
Vendor:ShogyokuenRegular price From $30.99 USDRegular priceUnit price per -
Sold outHatsu Mukashi Shogyokuen
Vendor:ShogyokuenRegular price From $32.99 USDRegular priceUnit price per -
Sold outShōgyoku (40g)
Vendor:ShogyokuenRegular price $42.99 USDRegular priceUnit price per -
Sold outKakuun (40g)
Vendor:ShogyokuenRegular price $49.99 USDRegular priceUnit price per
FAQ
Is Nishizawa En an official seller of authentic Shogyokuen matcha in the US?
Yes. We are an authorized U.S. retailer for Shogyokuen. We import their matcha directly from their historic estate in Kyoto, Japan. Every tin is securely sealed at the source to guarantee maximum freshness, provenance, and authenticity for our customers.
Where is Shogyokuen matcha produced?
Shogyokuen produces matcha in Kyotanabe, Kyoto, one of Japan's premier tea-producing regions. Operating continuously since 1827, their production process is defined by two core standards:
Kyoto Origin: Shogyokuen manages their tea production exclusively within the Kyoto region, ensuring their matcha meets the rigorous traditional standards required for authentic Uji tea.
Master Appraisal: Rather than mass manufacturing, the final tea is carefully selected and evaluated by the company's head, Hiroshi Kobayashi. He is one of the few experts in Japan to hold the highest rank of 10th-Dan Tea Appraiser.
Is Shogyokuen matcha ceremonial grade?
Yes. While "ceremonial grade" is primarily a Western classification, the entire Shogyokuen lineup offered at Nishizawa En meets the strictest traditional Japanese standards for the tea ceremony. Every blend is crafted from first-flush, stone-milled tencha and is personally evaluated by Master Hiroshi Kobayashi to ensure flawless performance in both Koicha(thick tea) and Usucha (thin tea) preparations.
What is the difference between Shogyokuen Shōgyoku and Ima Mukashi?
The primary difference between Shogyokuen Shōgyoku and Ima Mukashi is their intended preparation. Shōgyoku is crafted specifically for the preparation of Koicha (thick tea), offering a dense umami profile, deep color, and a remarkably smooth finish free from astringency. In contrast, Ima Mukashi is a versatile ceremonial grade designed for Usucha (thin tea). It delivers a bright, structured flavor that produces a beautiful foam with water and holds its crisp character perfectly when prepared as a latte.
How do you prepare Shogyokuen matcha for the best flavor?
For a traditional bowl of Usucha (thin tea), sift 2 grams (about 1/2 teaspoon) of Shogyokuen matcha into a chawan (tea bowl). Add 2 ounces (60ml) of water heated to 175°F (80°C). Whisk vigorously in a "W" motion with a bamboo chasen until a fine, creamy froth forms on the surface. For Koicha blends like Shōgyoku, double the powder to 4 grams and halve the water for a dense, syrup-like consistency.