宇治田原製茶場 Ceremonial Matcha Powder Kyo-no-hana 40g — Stone-Milled First-Harvest from Ujitawara

Harvested in the historic Ujitawara tea region and crafted by Ujitawara Seichajo, this Kyo-no-hana matcha captures the vivid emerald color and refined umami that define traditional Japanese ceremonial powder. Shade-grown for enhanced leaf quality and ground slowly on granite mills, the 40g tin is sealed in Japan to preserve aroma and freshness for home tea preparation, lattes, and baking.

What makes this matcha genuinely from Ujitawara and different from other powders?

Origin matters: these leaves come from Ujitawara, Kyoto, the birthplace of tencha, the specific leaf used for matcha. The tea is shade-grown for more than 20 days prior to harvest, which concentrates flavor and color. After selecting only first-flush shoots, the leaves are stone-ground slowly to maintain texture and aroma.

• Grown in Ujitawara — authentic geographic provenance.
• Over 20 days of shade-covering for deeper flavor compounds.
• Only first-harvest (Ichibancha) leaves used for delicate taste.
• Traditional granite stone mills at low speed to protect oils.

How does the stone-milling process affect taste and texture?

Slow granite milling reduces heat and friction, keeping the powder fine and the flavor nuanced. The process yields a silky mouthfeel and preserves aromatic compounds that faster industrial methods often destroy. The resulting powder disperses smoothly in water or milk, giving a consistent cup every time.

• Stone milling at ~35g/hour to limit heat exposure.
• Produces ultra-fine particles for smooth whisking and lattes.
• Retains delicate aromatic oils for pronounced green notes.
• Low-heat grinding prevents burnt or bitter flavors.

Can I use this matcha for both traditional tea and modern recipes?

Yes — Kyo-no-hana is labeled ceremonial but performs well across preparations. It whisks into thin or thick tea, blends into creamy lattes, and enhances desserts without overpowering other ingredients. Because it’s pure matcha with no additives, you can rely on consistent flavor in both hot and cold recipes.

• Ideal for Usucha (thin) and slightly thicker ceremonial preparations.
• Works smoothly in matcha lattes, smoothies, and chilled drinks.
• Adds authentic matcha flavor to cakes, cookies, and ice cream.
• Approximately 20 servings per 40g tin, depending on scoop size.

How is freshness preserved after milling and packaging?

Freshness is safeguarded by immediate sealing in an airtight tin at the farm in Japan. No blending agents or additives are used, so the tin locks in color, aroma, and the natural profile of the first-harvest leaves. Store in a cool, dry place and reseal promptly after opening for best results.

• Milled and packed in Japan to minimize time to sealing.
• Airtight tin protects from light, oxygen, and humidity.
• Pure matcha with no preservatives—just single-origin leaves.
• Recommended storage: cool, dark spot; refrigerate if long-term.

Who is this for? Uji Matcha Kyo-no-hana suits tea enthusiasts who value provenance and artisanal methods, home baristas seeking a superior latte base, and bakers wanting authentic Japanese matcha flavor. It’s also a thoughtful gift for anyone curious about traditional Kyoto matcha culture and those who appreciate single-origin, carefully milled powders.

Ingredients

matcha