Technical details
Net weight: 50 g of finely milled culinary matcha powder, typically enough for 40-60 drinks or baked goods, depending on the amount used. The product carries organic certification, with tea bushes from controlled ecological farming, free of synthetic pesticides. Origin: the matcha base comes from Far Eastern, primarily Japanese and neighbouring organic plantations, where after picking and drying the leaves are milled into fine powder on stone mills. The culinary category means that although it is a high-quality ingredient, it is optimised not primarily for pure ceremonial consumption but for kitchen use, making it more affordable and well-suited for hot liquids, milk-based drinks and baking.
What is it good for?
Culinary matcha can enrich your everyday life in many ways. You can make a matcha latte with plant milk (oat, almond, coconut, soy) and a little sweetener, stir a teaspoon into a cold smoothie with banana and spinach, or work it into the batter of cakes, muffins, pancakes, cheesecakes and cookies. It also performs beautifully as an addition to homemade ice cream, parfait or yoghurt. On hot summer days, an iced matcha frappé is refreshing. A pinch of matcha on morning oatmeal or chia pudding is not only striking but also brings deep aroma. Its caffeine content provides a steady energy level that can make your morning productive without a sudden afternoon crash.
Who do we recommend it to?
We recommend it to those who love to create in the kitchen and are open to naturally integrating superfoods. It is an ideal choice for you if you want to make matcha lattes or iced matcha at home regularly without paying for ceremonial quality. For home bakers, smoothie lovers, those following a plant-based lifestyle, fitness and sports people who rely on natural energy sources. For families where children happily enjoy matcha ice cream or matcha-sprinkled granola. It is also a great entry point for matcha beginners, as it invites a wider range of uses beyond brewing.
Brewing tips
Matcha latte: sift 1 teaspoon of matcha (about 2 g) into a mug, add 30-40 ml of warm but not hot (approximately 75-80 degrees Celsius) water, and whisk smooth with a small whisk or milk frother. Fill with 200 ml of warm plant milk, sweeten to taste with maple syrup or agave. Iced version: prepare the same with cold milk and add ice cubes. For baking: replace 1-2 percent of the flour amount with matcha for a pleasant green colour and aroma. Into smoothies: 1/2-1 teaspoon to taste, added after other ingredients. Into yoghurt or chia pudding: a pinch sweetened with honey. Matcha dislikes near-boiling water as it becomes bitter, so always work with slightly cooled water or milk.
Storage and care
Matcha powder is extremely sensitive to light, moisture and air. Please reseal the packaging carefully after each use, or transfer it to an airtight, dark container. Store it in a cool, dry place or in the refrigerator, away from strongly scented foods, as the powder can easily absorb other aromas. After opening, it is best used within 2-3 months to retain its vibrant colour and aroma. Rinse the utensils, whisks and mugs used with warm water, avoiding strong detergents, especially for wooden or bamboo tools. Dry with a soft cloth so the green shade of matcha leaves no stain.