Kiyo Matcha Ritual Grade Wakyo Ceremonial Uji Matcha Powder 40g — First‑Harvest, Stone‑Ground, Velvety Umami

Kiyo Matcha Ritual Grade Wakyo Ceremonial is a first‑harvest Uji matcha powder made in small batches for a vibrant, velvety green tea experience.

Harvested and stone‑milled in Uji, Japan, this 40g can contains shade‑grown, first‑harvest powder selected for bright color, rounded umami, and a silky mouthfeel. The leaves are hand‑picked, steamed quickly after harvest, deveined and stone‑ground, then sealed in an airtight can to preserve freshness for home preparation or café use. Kiyo Matcha emphasizes craft and traceability, sourcing from farms with multi‑generation expertise in the Uji terroir.

What makes this Uji matcha different from other green tea powders?

This matcha is a ceremonial, ritual grade from Uji — a region celebrated for ideal growing conditions and long tea‑cultivation traditions. Kiyo Matcha uses first‑harvest leaves, shaded before picking to concentrate flavor and chlorophyll, then mills the leaves on traditional stone wheels for a fine, even texture.

• First‑harvest (ichibancha) leaves for bright, sweet umami
• Shade‑grown to increase amino acids and vibrant color
• Stone‑ground for a silky, clump‑resistant powder
• Small‑batch production and airtight canning for freshness

How should I prepare Ritual Grade Wakyo for the best flavor?

Simple whisking brings out the full character of this ceremonial matcha: sift the powder, use water just below boiling (about 75–80°C / 167–176°F), and whisk briskly in a zigzag motion to form a frothy, even crema. Adjust powder and water to taste depending on whether you prefer a traditional thin (usucha) or thicker (koicha) preparation.

• Usucha: 1–2 g matcha with 70–90 ml water, whisk until frothy
• Koicha: 4–6 g matcha with minimal water for a viscous, concentrated sip
• Recommended tools: fine sieve, bamboo whisk (chasen), and wooden scoop (chashaku)
• For iced matcha: dissolve with a small amount of warm water, then add chilled water and ice

What flavor and texture can I expect from Wakyo Ceremonial?

Expect a vivid green powder that yields a creamy, velvety cup with a layered profile: gentle vegetal notes, a savory umami backbone, and a clean, slightly sweet finish. The stone‑ground texture helps the powder suspend evenly for a consistent mouthfeel without gritty bits.

• Bright, fresh green color signaling high chlorophyll content
• Balanced umami with subtle natural sweetness
• Velvety, smooth texture that froths well
• Minimal bitterness when prepared at recommended temperatures

How should I store this matcha to keep it fresh?

Kiyo Matcha is packed in an airtight can with a resealable inner bag to protect against light, air, and moisture — the three main factors that degrade matcha. Keep the can in a cool, dry place or refrigerate after opening for longer shelf life, and use within weeks for peak aroma and color.

• Store sealed in the provided can; refrigerate after opening
• Avoid direct sunlight, heat, and humidity
• Use within 4–8 weeks after opening for best flavor
• Bring to room temperature before opening refrigerated can to avoid condensation

Who is this for? Kiyo Matcha Ritual Grade Wakyo suits home baristas, tea traditionalists, and anyone who values premium Japanese sourcing and small‑batch production. It’s ideal for people looking to make authentic ceremonial-style tea, elevate lattes and confections with genuine Uji matcha, or explore first‑harvest flavors without compromising on freshness and texture.