Kyoto Ujitawara-Seichajyo Uji Matcha Kyo-no-hana Ceremonial Grade Matcha Powder from Kyoto Made in Japan 1 4oz 40g Japanese

Product description What is Uji matcha? Matcha’s 800-Year Legacy Begins Here Over 800 years ago, a Japanese monk named Eisai brought powdered tea and tea seeds from China—introducing matcha to Japan. Inspired by its health benefits, he sparked a tradition that would grow into a national treasure. His teachings reached Myoe, a visionary monk who planted the first tea gardens near Kyoto and eventually discovered the perfect terroir in Uji—now world-renowned for producing Japan’s finest matcha. Uji City, Kyoto Prefecture is a producer of high-quality tea Ujitamsara.Town in Kyoto Prefecture. is Known as a. Production area for high-grade teas,including Ujitea, and is also a major producer of.”Tencha”.the raw material used to make matcha. The finest Uji matcha is rare and luxurious Crafted from the Finest First Harvest Only the youngest, most tender first-flush tea leaves are hand-picked to create premium Uji matcha. After steaming and drying—without rolling—the leaves become tencha. Then, stems and veins are removed,and the pure leaf is stone-ground slowly without heat. Each mill produces just 35g per hour, preserving vibrant color and delicate flavor. This is why true matcha is so rare and exceptional. Cultivationunder cover Shade-Grown for Superior Flavor For over 20 days before harvest, tea gardens are covered with straw or reed screens to block sunlight—a method called “ooishita” (shade-growing). This process creates tender, vibrant

Highlights: "This method is incredibly time-consuming, producing only about 35g of this rare matcha per hour, making it truly special. "Perfect for the traditional tea ceremony , this versatile matcha is also highly recommended for sweets making or as a healthy beverage." Uji City, Kyoto Prefecture is a producer of high-quality tea Ujitamsara.Town in Kyoto Prefecture. is Known as a. Production area for high-grade teas,including Ujitea, and is also a major producer of.”Tencha”.the raw material used to make matcha. The finest Uji matcha is rare and luxurious Crafted from the Finest First Harvest Only the youngest, most tender first-flush tea leaves are hand-picked to create premium Uji matcha. After steaming and drying—without rolling—the leaves become tencha. Then, stems and veins are removed,and the pure leaf is stone-ground slowly without heat. Each mill produces just 35g per hour, preserving vibrant color and delicate flavor. This is why true matcha is so rare and exceptional. Cultivationunder cover Shade-Grown for Superior Flavor For over 20 days before harvest, tea gardens are covered with straw or reed screens to block sunlight—a method called “ooishita” (shade-growing). This process creates tender, vibrant leaves rich in L-theanine, the source of matcha’s signature umami. An ancient technique that brings out unmatched flavor and color.

Key details: Product Dimensions: 2.13 x 2.13 x 3.03 inches; 3.21 ounces | Units: 1.4 Ounce | Customer Reviews: 4.6 4.6 out of 5 stars (74)

How it fits your day: Use the key specs and highlights above to match it to your setup, space, or routine before you check out.

Customer feedback: 4.6/5 average rating.

Customers say: Customers find the matcha's quality excellent.

Review snippets: Quality, taste great and smells good. Value my money. Is a real matcha next to on the video show a mix matcha with green tea and u can see the color different Read more / I ordinally would buy Matcha directly from Japan, however; due to increase costs and production issues I have been utilizing other options. While browsing ’s selection of Ceremonial Grade Matcha, this company stood out. I purchased it based on the

Product description What is Uji matcha? Matcha’s 800-Year Legacy Begins Here Over 800 years ago, a Japanese monk named Eisai brought powdered tea and tea seeds from China—introducing matcha to Japan. Inspired by its health benefits, he sparked a tradition that would grow into a national treasure. His teachings reached Myoe, a visionary monk who planted the first tea gardens near Kyoto and eventually discovered the perfect terroir in Uji—now world-renowned for producing Japan’s finest matcha. Uji City, Kyoto Prefecture is a producer of high-quality tea Ujitamsara.Town in Kyoto Prefecture. is Known as a. Production area for high-grade teas,including Ujitea, and is also a major producer of.”Tencha”.the raw material used to make matcha. The finest Uji matcha is rare and luxurious Crafted from the Finest First Harvest Only the youngest, most tender first-flush tea leaves are hand-picked to create premium Uji matcha. After steaming and drying—without rolling—the leaves become tencha. Then, stems and veins are removed,and the pure leaf is stone-ground slowly without heat. Each mill produces just 35g per hour, preserving vibrant color and delicate flavor. This is why true matcha is so rare and exceptional. Cultivationunder cover Shade-Grown for Superior Flavor For over 20 days before harvest, tea gardens are covered with straw or reed screens to block sunlight—a method called “ooishita” (shade-growing). This process creates tender, vibrant leaves rich in L-theanine, the source of matcha’s signature umami. An ancient technique that brings out unmatched flavor and color. From Ujitawara, Kyoto: The Birthplace of Japanese Green Tea The "chanoma," or traditional Japanese living room where families gather to