Kiyo Matcha Classic Grade Uji Ceremonial Matcha Powder 40g — First-Harvest, Stone-Milled, Bright Umami

Kiyo Matcha Classic Grade Hatsumukashi is a first-harvest, shade-grown Uji ceremonial matcha powder designed as an accessible, authentic introduction to Japanese matcha.

Harvested in Uji, Japan, this 40 g tin brings small-batch, stone-milled matcha crafted from the youngest, shade-grown leaves to your kitchen. Kiyo Matcha sources from experienced producers who steam, air-dry, de-stem and stone-grind the leaves within a tight timeframe to preserve color, aroma and freshness. The Classic Grade is blended to balance umami, mild astringency and a gentle bitterness—making it versatile for traditional whisked usucha or modern lattes and cold brews.

What makes this matcha authentic Uji ceremonial powder?

This matcha comes from Uji, a region celebrated for ideal matcha terroir and generations of artisans. The leaves are harvested during the first flush, shaded to concentrate chlorophyll and amino acids, and processed quickly to keep freshness. Small-batch production and stone milling preserve the powder’s bright green hue and refined texture without industrial heat.

• First-harvest leaves from Uji's domestic market
• Shade-grown to intensify flavor and color
• Steamed, de-stemmed, air-dried, then stone-ground
• Sealed in a pull-top screw can for freshness

How does Kiyo Classic Grade suit beginners and everyday use?

The Classic Grade is blended to be approachable: smoother than culinary grades but priced with value in mind. Its flavor profile is balanced, so newcomers can learn tasting notes without being overwhelmed by intense bitterness. It also mixes easily into milk or plant-based alternatives for lattes and cold beverages.

• Balanced umami and mild astringency ideal for learning
• Works well as usucha (thin matcha), lattes, and cold brews
• Affordable entry-point to ceremonial-quality matcha
• Simple preparation: whisk, froth, or blend

How should I prepare and store the powder for best results?

For a traditional bowl, sift 1–2 grams (about 1/2–1 tsp) into hot water just below boiling (75–80°C) and whisk briskly until frothy. For lattes, dissolve 1–2 tsp in a little hot water then top with steamed milk or a milk alternative. Store the inner airtight bag and screw-top can in a cool, dark cupboard; refrigerate after opening for prolonged freshness.

• Usucha: 1–2 g with 60–80 ml water at 75–80°C
• Lattes: dissolve then add 120–240 ml steamed milk
• Cold brew: whisk with a little hot water, then pour over ice
• Storage: airtight can; refrigerate after opening

What sensory profile and culinary uses can I expect?

Kiyo Classic Grade delivers bright green color, a gentle vegetal aroma and a layered taste that highlights umami with restrained bitterness. It’s versatile enough for traditional tea ceremonies and modern recipes—think matcha smoothies, baked goods, or creamy lattes. Because it’s made from whole leaf powder, its flavor holds up well in both hot and cold preparations.

• Color: vivid, bright green
• Aroma: fresh, grassy, slightly sweet
• Taste: umami-forward with mild astringency
• Uses: whisked tea, lattes, cold brew, baking, smoothies

Who is this for: Kiyo Matcha Classic Grade Hatsumukashi is aimed at people curious about authentic Japanese matcha who want a true Uji experience without the premium ceremonial price. It’s ideal for beginners, daily matcha drinkers, and home baristas seeking a versatile powder that performs well in both traditional bowls and contemporary beverages. If you want stone-milled, first-harvest matcha from Uji with a balanced flavor profile and reliable freshness, this product fits the bill.

Ingredients

Matcha