Ocha & Co. Kyoto Uji Ceremonial Matcha Powder 50g — Stone‑Milled, Vivid Green

Ocha & Co. Kyoto Uji Matcha is a ceremonial‑grade, stone‑milled Japanese green tea powder made from first‑flush Okumidori leaves for a smooth, vibrant cup.

Harvested in Uji, Kyoto—the historic heart of Japanese tea—this matcha is produced from young, shade‑grown leaves and ground on traditional stone mills to preserve color, aroma, and texture. Packaged in small batches and zip‑sealed for freshness, the 50g pouch is sized for regular ceremonial use or daily routines like lattes, smoothies, and whisked teas.

What flavor profile can I expect from Kyoto Uji Matcha?

Expect a mellow, rounded taste with gentle sweetness and low astringency, typical of high‑grade ceremonial matcha. The Okumidori cultivar contributes to a rich umami base while maintaining bright green color.

• Notes: sweet green vegetal and creamy umami
• Bitterness: subdued, designed for whisked preparations
• Texture: fine powder, smooth mouthfeel when properly sifted
• Appearance: vivid chartreuse when whisked with water

How is this matcha produced and how does that affect quality?

This matcha is made from first‑flush leaves of the Okumidori cultivar grown in Uji and ground using traditional stone mills. Stone milling reduces heat buildup and retains volatile aromas and natural pigments, yielding a delicate powder suited to ceremonial preparation.

• Leaf selection: young, shade‑grown first harvest
• Grinding: slow stone mill preserves flavor and color
• Batching: small weekly production to maintain freshness
• Packaging: zip‑sealed pouch to protect from air and moisture

How should I prepare and use this ceremonial matcha daily?

For a classic bowl, sift 1–2 grams of matcha, add 60–80 ml of hot water (~70–80°C), and whisk in a zigzag motion until frothy. It also blends well into milk for latte recipes, into smoothies for a green boost, or as an ingredient in baked goods for color and flavor.

• Traditional: sift, 70–80°C water, bamboo whisk for froth
• Latte: 1–2 g matcha with steamed milk and sweetener as desired
• Cold drinks: dissolve with a little hot water before adding ice to avoid clumps
• Cooking: fold into doughs or batters at low heat to preserve color

How do I store this matcha to keep it fresh and vibrant?

Keep the zip‑sealed pouch in a cool, dark place and reseal after each use; refrigeration in an airtight container can extend freshness after opening. Avoid exposure to light, heat, and moisture to preserve color, aroma, and texture.

• Short term: store in original pouch, reseal tightly
• Long term after opening: transfer to airtight tin and refrigerate
• Use within weeks for peak flavor; smaller portions help maintain freshness
• Keep away from strong odors and humidity

Who is this for: Ocha & Co. Kyoto Uji Matcha is aimed at tea enthusiasts who want an authentic Japanese ceremonial experience—home practitioners of the tea ceremony, baristas seeking a premium base for lattes, and home cooks or bakers who want a quality ingredient for matcha recipes. If you value vivid color, mild sweetness, and a true stone‑milled texture in a compact 50g pouch, this matcha suits daily ritual and occasional ceremonial use alike.

Ingredients

100% Japanese Organic Green Tea Kyoto Uji Matcha Powder