{"product_id":"itohkyuemon-organic-ceremonial-matcha-20g-tin-first-harvest-uji-yabukita-23-day-shade-grown","title":"ITOHKYUEMON Organic Ceremonial Matcha — 20g Tin, First-Harvest Uji Yabukita, 23-Day Shade-Grown","description":"\u003cp\u003e\u003cstrong\u003eITOHKYUEMON 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.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eGrown 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes this matcha truly single-origin and authentic?\u003c\/h3\u003e\n\u003cp\u003eAuthenticity 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eOrigin: Ujitawara, Kyoto—single garden source\u003c\/li\u003e\n  \u003cli\u003eCultivar: 100% Yabukita (single cultivar)\u003c\/li\u003e\n  \u003cli\u003eHarvest: First flush (ichibancha) for concentrated flavor\u003c\/li\u003e\n  \u003cli\u003eProcessing: 23-day shade-grown, iron-stone milling\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I prepare this matcha for the best flavor?\u003c\/h3\u003e\n\u003cp\u003eUse 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eMeasure 2 g (about 1 teaspoon) and sift into a warmed chawan bowl\u003c\/li\u003e\n  \u003cli\u003ePour 70 ml (2.4 fl oz) water at roughly 80°C (176°F)\u003c\/li\u003e\n  \u003cli\u003eWhisk with a bamboo chasen in a “W” or “M” motion until fine foam appears\u003c\/li\u003e\n  \u003cli\u003eAlternative: use a heat-safe shaker for café-style lattes if no whisk is available\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan I use this matcha for lattes, baking, or koicha?\u003c\/h3\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eUsucha: standard 2 g \/ 70 ml ratio for a smooth cup\u003c\/li\u003e\n  \u003cli\u003eKoicha: increase powder and reduce water for a rich, viscous tea\u003c\/li\u003e\n  \u003cli\u003eLattes and baking: blends smoothly into milk and batters, retaining green color\u003c\/li\u003e\n  \u003cli\u003eTip: sift before mixing to prevent clumps in recipes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store this matcha to keep it fresh after opening?\u003c\/h3\u003e\n\u003cp\u003eMatcha 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eKeep tin sealed and away from direct light\u003c\/li\u003e\n  \u003cli\u003eRefrigerate after opening to slow oxidation\u003c\/li\u003e\n  \u003cli\u003eUse within weeks for peak aroma; color and flavor may vary by harvest\u003c\/li\u003e\n  \u003cli\u003eAvoid repeated temperature changes and moisture exposure\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho 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 \u0026amp; 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.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eGreen tea\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this matcha truly organic certified?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. It holds both USDA Organic and Japan JAS Organic certifications for the tea in the tin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: What is the best water temperature to prepare this matcha?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Use water around 80°C (176°F); boiling water can make matcha bitter and diminish aroma.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"ITOHKYUEMON","offers":[{"title":"Default Title","offer_id":46001065033811,"sku":"B0FW3SWP83","price":129.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/itohkyuemon-front-tin-packaging.jpg?v=1787160133","url":"https:\/\/spicestosnacks.ca\/products\/itohkyuemon-organic-ceremonial-matcha-20g-tin-first-harvest-uji-yabukita-23-day-shade-grown","provider":"Spices To Snacks","version":"1.0","type":"link"}