伊藤久右衛門 碾上宇治抹茶綠茶茶粉 (20g, 20G)

ITOHKYUEMON Tenjo Uji Matcha Green Tea Powder is a high-end ceremonial-grade matcha produced by Itoh Kyuemon, a centuries-old tea shop based in Uji, Kyoto, Japan.

• Long History: Itoh Kyuemon is a traditional Uji tea shop established in 1832 (the third year of the Tenpo era, late Edo period) , with nearly two centuries of tea-making history.

• Exceptional Quality: The brand is synonymous with high-quality Uji matcha. It collaborates exclusively with top-tier tea farmers, using hand-picked first-flush leaves that are processed on the same day to ensure ultimate freshness.

• Traditional Craftsmanship: The brand adheres to traditional stone-grinding techniques combined with traditional charcoal drying methods to preserve the flavors of Kyoto's traditional craftsmanship.

"Tenjo" (碾上) is positioned as a high-end premium grade within Itoh Kyuemon's matcha product lineup. In its official hierarchy, "Tenjo" is the second-highest grade of matcha offered by the brand, ranking just below the top-tier "Jukyu" (寿久) and "Hokyu" (宝久). It represents the pinnacle of Uji tea craftsmanship.

• Selection & Processing: Made from meticulously selected first-flush tencha (碾茶) of the highest quality, which is then slowly ground using traditional stone mills.

• Color: Features a bright jade-green hue.

• Aroma: Emits an elegant fragrance with notes of fresh grass, delicate floral tones, and subtle sweetness.

• Texture & Taste: Characterized by an exceptionally smooth texture, refined umami, and natural sweetness.

• Balance: This matcha has almost no bitterness, delivering a well-balanced, restrained, yet rich and mellow mouthfeel.

• Versatile Usage: Thanks to its high quality, it is suitable for preparing both Usucha (thin tea) and the richer, thicker Koicha (thick tea).

• Beverage Making: Beyond drinking it straight, it is also excellent for making Matcha Lattes.

• Brewing Tips: It is recommended to use about 2 grams (approximately 1–1.5 teaspoons) of matcha powder, add 60–80 ml of hot water at 70–80°C, and whisk vigorously in a "W" motion for 15–20 times using a bamboo whisk (chasen) until a fine foam forms.