Culinary Matcha 100 g

This isn’t matcha for special occasions. It’s matcha for getting things done.

It comes from a later harvest, so it’s stronger, more herbaceous and has a more pronounced bitterness. On its own, it would be too sharp — and that’s precisely why it works where ceremonial matcha simply falls short. Pour milk into delicate matcha, and you’ll be left with a barely greenish drink that tastes of milk. This one holds its own.

It retains its colour in cakes, doesn’t fade in ice cream and isn’t overpowered by banana in a smoothie. If you make a latte every day, this is the tea you’ll want on your kitchen worktop — not least because, at this price, you won’t be counting the grams.

A latte that actually tastes of matcha

Sift 2–3 g into a glass, stir into 50 ml of hot water and whisk until smooth — this is the most important step, because matcha added straight to milk will always leave lumps. Only then should you add 200 ml of milk – cow’s milk or plant-based milk – served warm or over ice.

100 g · ingredients: 100% matcha green tea powder.