Culinary Matcha — Organic Japanese Green Tea Powder in a Gift Tin
Culinary Matcha is a premium-quality organic Japanese green tea powder, specifically developed for versatile use: perfect for traditional ceremonial preparation, matcha lattes, smoothies, baking and ice cream. Matcha is a unique green tea variety — the tea plants are shaded for 3–4 weeks before harvest (reducing direct sunlight), intensifying chlorophyll content and the characteristic vibrant green colour. After harvest and de-stemming, the leaves are stone-ground into a fine powder.
What makes matcha special?
With traditional green teas, the leaves are discarded after steeping, so many water-soluble compounds are lost. With matcha, you consume the whole tea leaf in powdered form — a far more concentrated source of natural antioxidants, chlorophyll and L-theanine (a natural amino acid found in green tea that smooths and calms the effect of caffeine). This is behind the characteristic "calm alertness" that matcha lovers cherish.
Culinary vs. ceremonial grade
Matcha is divided into two main quality categories: ceremonial grade is made from the youngest leaves and shines when whisked with water alone; culinary grade is bolder and more characterful, ideal for recipes where matcha is combined with other ingredients (milk, sugar, cake batter). This 50-gram tin represents the culinary line: strong enough to come through in a latte or smoothie, yet economical for daily use.
Flavour and aroma profile
Matcha's aroma is fresh, grassy and slightly coastal — the hallmark umami note of Japanese green teas (the fifth basic taste alongside sour, sweet, salty and bitter, offering a deep, rounded character). Its flavour is round, subtly sweet, with a refined bitterness on the finish. Prepared with milk (latte), it becomes silky and sweet with a vanilla-like note; in a smoothie, it lends a fresh, green lift.
Who is it for?
Ideal for those who: want to make matcha part of their daily routine; love creative cooking and baking (muffins, ice cream, pancakes, cheesecake); live in latte culture and seek a gentler alternative to coffee; or are curious about Japanese tea traditions.
How to prepare it
For the traditional method, sift 2 grams of matcha (about ½ teaspoon) into a matcha bowl (chawan), pour 70 ml of water at 80 °C, and whisk with a bamboo whisk (chasen) in a W-shaped motion until a fine green foam forms. For matcha latte, whisk 1–2 g of matcha into 30 ml hot water, then top up with 150 ml steamed milk; sweeten with honey. For smoothies, add 1 gram to your blend. For baking, use 1–3% of the flour weight to give vivid green colour and distinctive matcha flavour.
The tin — matcha's best friend
Matcha is a particularly sensitive form of green tea powder — light, air and moisture quickly threaten its vibrant colour and aroma. The 50-gram airtight premium tin (6.5 × 6.5 × 7 cm) protects the powder perfectly. After opening, we recommend storing it in a cool, dry place, or even in the refrigerator, removed 15 minutes before use.
Creative tips
Try matcha in white-chocolate muffins, stirred into yoghurt, sifted with icing sugar over panna cotta, or to green up a fresh fruit smoothie. Iced matcha latte is also a wonderful alternative to iced coffee — with ice cubes and plant-based milk, it's a refreshing summer-day ritual.