Kiyo Matcha Uji Ceremonial Matcha Powder 40g — Classic First-Harvest, Stone-Ground & Airtight Tin
Product details
| Management number | 253511335 | Release Date | 2026/10/24 | List Price | CA$32.88 | Model Number | 253511335 | ||
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Kiyo Matcha Classic Grade Hatsumukashi is a bright, first-harvest Uji ceremonial matcha powder crafted in small batches for a balanced, approachable green tea experience.
Harvested in Uji, Japan, this 40 g tin brings a ceremonial-style matcha to daily routines without the premium price tag. The powder is shade-grown, steamed quickly after picking, and stone-ground to preserve its vivid green color and delicate flavor. Packaged in an airtight pull-top screw can with an inner bag, it’s designed to stay fresh once opened and to be easy for beginners and regular drinkers alike to use.
What flavor profile should I expect from this first-harvest Uji matcha?
Kiyo Classic Grade offers a balanced mix of umami, mild astringency, and a gentle bitterness that’s characteristic of ceremonial-style matcha but tuned for everyday enjoyment. The bright green color indicates high chlorophyll and careful processing.
- Umami-forward notes from young shade-grown leaves.
- Mild sweetness layered under a subtle vegetal tang.
- Low harsh bitterness, suitable for whisked usucha or lattes.
- Fresh green aroma from stone milling and prompt steaming.
How should I prepare Kiyo Matcha for frothy usucha or a creamy latte?
For a quick traditional usucha, sift 1–2 grams of matcha into a bowl, add about 60–80 ml of hot (not boiling) water, and whisk in a rapid zigzag motion until frothy. For lattes, dissolve matcha with a small amount of hot water first, then add steamed or frothed milk to taste.
- Usucha (thin tea): 1–2 g matcha + 60–80 ml water at ~75–80°C; whisk until foam appears.
- Matcha latte: dissolve 1–2 g in 20–30 ml hot water, add 150–240 ml milk or plant milk, sweeten if desired.
- Cold brew: blend 1–2 g with 100–200 ml cold water or milk and shake or froth.
- Sifting before whisking prevents clumps and improves crema.
Why is Kiyo Matcha Classic Grade considered good value compared to premium ceremonial options?
This Classic Grade is blended and produced to make first-harvest Uji matcha accessible: the leaves are high-quality but selected to create a versatile product for lattes, cold brews, and traditional whisked tea. Small-batch production and domestic Japanese sourcing keep flavor and freshness high while avoiding the higher costs of top-tier ceremonial grades.
- First-harvest leaves for good flavor without ultra-premium pricing.
- Small-batch grinding and strict domestic-market sourcing for consistency.
- Versatile for multiple preparations—reduces need for separate matcha types.
- Airtight can and inner bag help maintain freshness after opening.
How is this matcha harvested and processed to preserve quality?
The leaves are shade-grown, hand-picked, then steamed within the same day to halt oxidation. After air-drying, stems and veins are removed and the leaves are stone-ground into a fine powder, retaining bright color and concentrated nutrients.
- Shade-grown plants increase chlorophyll and umami precursors.
- Quick steaming post-harvest preserves aroma and color.
- De-stemming and stone milling deliver a silky, fine texture.
- Sealed packaging locks in freshness for home use.
Who is this for? Kiyo Matcha Classic Grade Hatsumukashi is ideal for people who want a true Uji-style matcha without paying top-tier ceremonial prices: beginners learning proper whisking technique, latte lovers seeking smoother matcha flavor, and daily matcha drinkers who value freshness and small-batch craftsmanship. It’s also suited to anyone wanting a versatile, antioxidant-rich green tea powder for cold drinks, baking, and traditional preparations.
Ingredients
Matcha
FAQ
Q: Is this matcha good for beginners?
A: Yes. Classic Grade is balanced and versatile—great for usucha, lattes, and cold brews while being more forgiving than ultra-premium ceremonial grades.
Q: How should I store the 40 g can after opening?
A: Keep it sealed in the airtight pull-top can, store in a cool dark place or refrigerate to preserve color and flavor.
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