ITOHKYUEMON Organic Ceremonial Matcha — 20g Tin, First-Harvest Uji Yabukita, 23-Day Shade-Grown

ITOHKYUEMON Organic Ceremonial Grade Matcha is a single-origin, 23-day shade-grown Uji matcha from Kyoto—first-harvest Yabukita leaves milled for traditional ceremonial use.

Grown in the Ujitawara hills of Kyoto by the Ito family since 1832, this matcha is presented as a traceable, single-cultivar expression of classic Uji tea. Harvested at ichibancha (first flush), shaded for 23 days, and stone-milled using traditional methods, the powder arrives in a 20 g airtight tin with USDA and JAS organic certification. The result is a vibrant green ceremonial powder intended for authentic preparations, premium lattes, and elevated culinary uses.

What makes this matcha truly single-origin and authentic?

Authenticity here means provenance and process are documented: the leaves come exclusively from ITOHKYUEMON’s Ujitawara garden, using the Yabukita cultivar, and the harvest and milling details are disclosed. No blends, fillers, or artificial colorants are added—just organic tencha leaves carefully processed for ceremonial quality.

• Origin: Ujitawara, Kyoto—single garden source
• Cultivar: 100% Yabukita (single cultivar)
• Harvest: First flush (ichibancha) for concentrated flavor
• Processing: 23-day shade-grown, iron-stone milling

How should I prepare this matcha for the best flavor?

Use the traditional method for a clean, balanced cup: sift, water at the right temperature, and whisk briskly. This approach reduces clumps, preserves aroma, and yields the delicate umami that ceremonial matcha is prized for.

• Measure 2 g (about 1 teaspoon) and sift into a warmed chawan bowl
• Pour 70 ml (2.4 fl oz) water at roughly 80°C (176°F)
• Whisk with a bamboo chasen in a “W” or “M” motion until fine foam appears
• Alternative: use a heat-safe shaker for café-style lattes if no whisk is available

Can I use this matcha for lattes, baking, or koicha?

This ceremonial-grade powder is versatile: it performs well as usucha (thin tea), can be concentrated for koicha (thicker tea) with adjusted ratios, and elevates beverages and desserts without added bitterness when handled correctly. Because it’s high-grade and single-origin, the flavor remains prominent even in culinary applications.

• Usucha: standard 2 g / 70 ml ratio for a smooth cup
• Koicha: increase powder and reduce water for a rich, viscous tea
• Lattes and baking: blends smoothly into milk and batters, retaining green color
• Tip: sift before mixing to prevent clumps in recipes

How should I store this matcha to keep it fresh after opening?

Matcha is delicate—exposure to air, light, heat, and moisture degrades flavor and color. Keep the powder sealed in its airtight tin, store it in a cool, dry place, and refrigerate after opening for the best shelf-life and brightness.

• Keep tin sealed and away from direct light
• Refrigerate after opening to slow oxidation
• Use within weeks for peak aroma; color and flavor may vary by harvest
• Avoid repeated temperature changes and moisture exposure

Who is this for? This ITOHKYUEMON matcha suits tea practitioners, chefs, and matcha enthusiasts who want verifiable single-origin Uji matcha with documented cultivar and harvest details. If you value traditional Kyoto tea craftsmanship—traceable provenance, dual organic certification (USDA & JAS), and first-harvest Yabukita leaves—this 20 g ceremonial tin offers a concentrated experience of Ujitawara’s terroir, ideal for authentic tea ceremonies, premium beverages, and refined culinary creations.

Ingredients

Green tea