Culinary Grade Organic Matcha

Description

Matcha

Our organic culinary grade matcha is shade-grown and stone-ground in Kagoshima. It has a rich, nutty sweetness that is great for use in lattes, iced teas, sweets or even savoury recipes like tea-flavoured soba noodles or tempura.

Shade-growing increases levels of chlorophyl, caffeine and the amino acid L-theanine, while reducing levels of catechins, which are the source of astringency in most green teas. The bitter stems are removed from the flat-dried leaves before grinding in stone mills to create the fine powder. This must be done incredibly slowly to avoid heating the leaves, as that would change the aroma and flavour.

Using matcha as a flavouring for cakes and ice-creams has become popular around the world in recent years whereas in Japan, using tea to flavour pounded rice sweets known as Mochi goes back centuries. 

Preparation

A great way to use culinary matcha is in a matcha latte: warm a cup of your preferred milk in a pot and add a tablespoon of matcha along with a teaspoon of your favourite sweetener.

Alternatively, add to a smoothie with your milk of choice and some frozen fruit for a chilled treat.