Culinary Matcha

Nishio region, Japan

Ceremonial Grade Matcha

This grade of matcha has a bolder, more robust flavour and more bitter notes as compared to ceremonial grade matcha. It is slightly less vibrant green than ceremonial grade matcha but the colour and flavour when blended into recipes shines through other complementary ingredients.

Matcha should either be stored in the freezer, if you plan on not opening it for a while, or in the fridge, once it’s opened. In both cases, store in an air-tight container away from light. Improper storage can affect the vibrancy, colour, and taste of Matcha.

To 1g Matcha, add a little hot water.

Whisk vigorously with a bamboo whisk, stirrer or milk frother until a thick paste is formed.

Keep adding hot water in small amounts whisking with each addition (upto 150ml) until tea is frothy.

Drink up! If you like a strong cup of Matcha, add one more teaspoon of Matcha into the mix.

Ceremonial Matcha will have a higher caffeine and l-theanine content (good for energy and focus), while later harvest grades, like our Culinary, have a slightly higher antioxidant catechin content.