Culinary Matcha is a finely milled green tea powder made for cooking, baking and blending. It starts as shade-grown green tea – grown under cover so the leaves build up chlorophyll, deepening their colour and their smooth, grassy character – then milled fine to blend evenly into anything hot or cold. This is the grade built for volume: vivid green colour and clean vegetal depth that holds up in a latte, a batter or a smoothie. Tasting Notes Culinary grade is made for heat and volume. Where ceremonial matcha is whisked and sipped on its own, this one is at home in a latte, a batter, a glaze or a smoothie. The flavour is assertive – green, vegetal and lightly bitter – enough to hold its own against milk, cream or sweetener without fading. Suggested Uses Matcha lattes and smoothies are the everyday go-to, but this powder performs just as well in baking. Shortbread, financiers and even noodle doughs take on its colour and gentle bitterness. For the most even result, dissolve it in a little warm water first, then fold it into your wet or dry ingredients. Preparation For a standard matcha latte, whisk 1 tsp (about 2 g) into 60 ml of water at 75–80 °C, then top with steamed milk to taste. Culinary grade stands up to stronger ratios than ceremonial matcha, so adjust freely. Additional Information Ingredients: Culinary matcha (Chinese green tea powder). Formats: 200 g, 1 kg Certifications: Kosher Foundation: Humaniterra Foundation
