Premium Uji Matcha Powder Tenka (40g) | Asahi Cultivar, Ultra-Ceremonial Grade

Tenka is the pinnacle of Kyo Hayashiya's matcha collection. Crafted from rare Asahi tea leaves — one of Uji's most prized cultivars — grown in the historic tea fields of Uji, Kyoto. Each leaf is shade-cultivated to maximize natural sweetness and deepen umami, then stone-milled into an exceptionally fine powder.

Flavor Profile: Intensely aromatic with profound umami, natural sweetness, and a rich, lingering finish. The highest expression of Uji ceremonial matcha.

• Origin: Uji, Kyoto, Japan
• Cultivar: Asahi (rare)
• Weight: 40g (1.4 oz)
• Best For: Koicha (thick tea), traditional tea ceremony, premium usucha
• Cultivation: Shade-grown, stone-milled

How to Prepare:
Koicha (Thick Tea): Add 3–4g to a warmed matcha bowl — no need to sift. Add 40ml water at 80°C and knead slowly with a chasen in a figure-8 motion until a thick, glossy paste forms without lumps.
Usucha (Thin Tea): Add 2g matcha to a bowl — no need to sift. Add a little 80°C water and whisk into a smooth paste, then add 50ml of 80°C water and whisk briskly in a W-motion until frothy.

By Kyo Hayashiya, one of Kyoto's oldest tea houses, founded in 1753.