TAGASHIRA CHAHO Uji Matcha Green Tea Powder 30g — First Harvest, Stone‑Milled Ceremonial Usucha

TAGASHIRA CHAHO "Uji no Shiro" is a 30 g stone‑milled, first‑harvest Uji matcha crafted for authentic ceremonial-style thin tea with a silky texture and balanced umami.

This finely milled matcha comes from Uji, Kyoto — a region renowned for premium green tea — and is produced from shade‑grown tencha leaves then stone‑ground into a smooth powder. The tin holds 30 g (1.06 oz) and includes a resealable lid to preserve aroma and color. Preparation guidance and origin details are provided so you can recreate a traditional usucha (thin tea) at home or use it in modern recipes.

What makes this Uji matcha different from everyday green tea?

Unlike leaf teas that are brewed and discarded, matcha is powdered whole leaf, so you consume the full flavor and nutrients. TAGASHIRA CHAHO's "Uji no Shiro" uses first‑harvest, shade‑grown tencha that is stone‑milled for a fine, silky mouthfeel and a more concentrated, nuanced taste profile.

• First‑harvest leaves (ichibancha) for a sweeter, greener profile
• Stone‑milled to preserve aroma and achieve very fine particles
• Shade‑grown tencha processing yields balanced umami suitable for usucha
• Produced and milled in Uji, Kyoto for regional authenticity

How should I prepare a cup for classic usucha thin tea?

Use one level teaspoon (about 2 g) of matcha with 60–75 ml (2–2.5 oz) of water heated to 70–80°C (160–175°F). Whisk briskly in a zigzag motion until the surface is uniformly frothy for a smooth, well‑integrated cup of thin tea.

• Measure: 1 tsp (2 g) matcha per cup
• Water temp: 70–80°C (160–175°F) to avoid bitterness
• Ratio: 60–75 ml (2–2.5 oz) water for usucha
• Whisk: bamboo chasen or small handheld whisk for froth

Can I use TAGASHIRA CHAHO matcha in recipes and lattes?

Yes. Its fine grind and balanced flavor work well for drinks and culinary uses where a clean green color and delicate umami are desirable. Adjust matcha quantity and liquid temperature depending on whether you want a delicate tea flavor or a stronger matcha presence in smoothies, baked goods, or lattes.

• For lattes: whisk with a little warm water, then add steamed milk
• Smoothies: blend 1–2 g per serving for a vegetal boost
• Baking: fold in dry for color and mild green tea notes; test small batches
• Cold drinks: dissolve in a syrup or fine liquid to prevent clumping

How should I store the matcha to keep it fresh?

The resealable tin protects the powder from air and light; store it in a cool, dark place and use within a few weeks of opening for peak flavor. For longer storage, keep the tin in the refrigerator, tightly sealed and brought to room temperature before opening to avoid condensation.

• Keep sealed in the supplied tin between uses
• Store in a cool, dark cupboard or refrigerator for extended freshness
• Avoid heat, moisture, and strong odors near the product
• Use within weeks after opening for best color and aroma

Who is this for: TAGASHIRA CHAHO "Uji no Shiro" is aimed at matcha enthusiasts, home tea practitioners, and cooks who want an authentic Uji ceremonial‑grade powder with a fine texture and balanced umami. It suits people who appreciate traditional preparation (usucha) as well as those who want a versatile, high‑quality matcha for beverages and culinary experiments, all sourced and milled in Uji, Japan.

Ingredients

Green Tea Leaves