Kiyo Matcha Imperial Grade Tenryu Ceremonial Uji Matcha Powder 40g — First-Harvest, Stone-Ground, Bright Umami

Kiyo Matcha Imperial Grade Tenryu Ceremonial Uji Matcha is a first-harvest, shade-grown Japanese matcha powder crafted in small batches for ceremonial-quality flavor and vivid green color.

Harvested in Uji, Japan — one of the most respected matcha-growing regions — this 40g tin captures the bright umami and natural sweetness that experienced tea lovers seek. The leaves are hand-picked from first flush shoots, steamed quickly, de-stemmed, deveined and stone-ground into a fine, aromatic powder before being sealed for freshness. The result is a versatile ceremonial-grade matcha suitable for traditional whisking, elevated lattes, and culinary applications where premium matcha flavor matters.

What makes this matcha 'Imperial Grade' and different from everyday matcha?

Imperial (ceremonial) grade emphasizes leaf selection, timing and milling. Kiyo Matcha uses only the youngest shade-grown leaves from the first harvest, processed rapidly to preserve chlorophyll and natural amino acids, which produce a pronounced umami and delicate sweetness.

• First-harvest leaves yield brighter color and richer taste.
• Shade-grown to increase L-theanine and reduce bitterness.
• Stone-milling creates an ultra-fine texture for smooth whisking.
• Small-batch production limits oxidation and maintains freshness.

How should I prepare Kiyo Matcha for the best flavor?

For a traditional bowl, sift 1–2 grams of matcha (about 1/2–1 teaspoon) into a warmed bowl, add 60–80 ml of 70–80°C water and whisk vigorously in an M or zigzag motion until frothy. Adjust powder and water to taste for thinner or thicker consistency; for lattes, dissolve powder in a small amount of hot water before adding steamed milk.

• Use filtered water at 70–80°C to avoid scalding delicate notes.
• Sift matcha to prevent clumps and ensure a smooth mouthfeel.
• Whisk with a bamboo chasen or small frother for even suspension.
• Store unopened in a cool, dark place; refrigerate after opening.

Will this matcha work in recipes beyond tea?

Yes. Its concentrated flavor and vivid color make it ideal for desserts, baked goods and savory dishes that require pure matcha character. Because this is a ceremonial-grade powder, a small amount goes a long way and elevates the aroma and umami of culinary creations.

• Stir into yogurt, smoothies or custards for a bright green boost.
• Fold into batter for matcha cakes, cookies or pancakes.
• Use sparingly in sauces or ice creams to preserve delicate notes.
• Prefer ceremonial matcha for drinks; culinary blends can suit heavy baking.

How is freshness preserved and how long does it last?

Kiyo Matcha is packed immediately after milling in an airtight inner bag and sealed with a pull-top screw can to limit oxygen exposure. Kept unopened in a cool, dark place it retains peak flavor for months; after opening, refrigeration and minimizing air contact help maintain color and aroma for several weeks.

• Airtight inner bag plus sealed can reduce oxidation and moisture.
• Refrigerate after opening, and use a dry spoon to avoid contamination.
• Consume within 4–8 weeks after opening for optimal taste.
• Smaller 40g size supports regular use with limited waste.

Who this is for: Kiyo Matcha Imperial Grade Tenryu Ceremonial Uji Matcha is aimed at tea purists, professional baristas, home connoisseurs and chefs who want an authentic first-harvest Japanese matcha with pronounced umami, vivid color and a finely milled texture. Choose this 40g tin if you value small-batch sourcing, traditional stone milling and Uji provenance for ceremonial preparation, premium lattes, or culinary applications where flavor clarity matters.