Country, language & currency
Meet your new favouriteBig flavour. Little leaves.NewTea Finder
BEST SELECTION
350+ teas & blends
FREE SHIPPING
on EU zone orders €65+
Origin
Japan
Asia
Caffeine Level (mg/1g)
Description
|
Description
Culinary Matcha – Bold Japanese Matcha for Baking & CookingOur Culinary Matcha is a Japanese matcha powder specifically intended for all your cooking and baking needs! It's perfect for baking — think cupcakes, breads, cakes and even soups — and for creative blended drinks such as smoothies and green tea lattes. Culinary Matcha isn't intended to be enjoyed straight, but it makes the perfect ingredient for all kinds of recipes and Japanese dishes. This matcha is produced with leaves that may have been broken or slightly bruised before being dried and stone-ground. This creates a much stronger matcha flavor, which is ideal for a powdered tea that needs to shine through in your finished product. Popular among chefs, sushi restaurants, cafés and many other establishments, Culinary Matcha is the perfect pure green tea flavoring ingredient. Tasting Notes
Why You'll Love ItWhen you're baking or blending, a delicate ceremonial matcha can get lost. Culinary Matcha delivers the intense green tea flavor and natural color your recipes need, at a price that lets you experiment freely. It's pure matcha, with no added sugar or fillers — just authentic Japanese green tea in a convenient powder.
How to EnjoyAdd a vibrant green touch and rich tea flavor to cupcakes, cookies, breads, pancakes, frostings and ice cream. Blend it into smoothies and lattes, or use it in savory Japanese dishes, noodles and sauces. It's also a fun ingredient for homemade energy balls and granola. Whether you're a professional chef or a home baker, Culinary Matcha is the easy way to bring authentic matcha flavor to your favorite recipes. |
See it in action
Watch how it works
A quick look before it’s yours — from the first pour to the last sip.
Play videoKeep your curiosity brewing
more cups to discoverfromPlant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
- BPA- and phthalate-free — no endocrine disruptors in your cup
- Petroleum-free and non-toxic
- Compostable and recyclable
How to make it
ready, set, whisk.
A bowl, a whisk and a minute. Make it warm and frothy or pour it over ice.
- 011 tsp · 2 gSift the matchaSift it into a bowl so it whisks smooth, with no lumps.
- 0270–80°C / 158–176°F70 ml / 2.4 ozAdd hot waterNever boiling — water that is too hot makes matcha bitter.
- 0315–20 secWhisk in a WQuick zigzag strokes until a fine, creamy froth forms.
- 04Sip right awayEnjoy it freshMatcha settles quickly, so drink it while it is frothy.
- 011 tsp · 2 gSift the matchaSift it into a bowl or a shaker bottle.
- 0260 ml / 2 ozwarm 75°C / 167°F or coldWhisk or shakeWhisk with a little water, or shake it hard in a bottle, until smooth.
- 03Ice + 120 ml4 oz cold water or milkFill a glassCold water for a clean taste, or milk for an iced matcha latte.
- 04Pour & stirPour over icePour the matcha over the top, give it a stir and sip.
A little steeping tipWarm the bowl with a splash of hot water first and use a bamboo whisk (chasen) for the creamiest foam.
A fresh way to enjoy itLike it sweeter? Stir a little honey or syrup into the matcha before you pour it over ice.
Details
Preparation:
Use 0.5 TSP or 1 BAG per 2.4-/70-90ml of water at 75°C and steep for 0 min.
Ingredients:
Japanese Matcha powder
Region:
Nishio, Aichi
Reviews
September 2017
September 2015
July 2015