Organic Culinary Matcha Tea – 50g

A 50g tin of Japanese organic culinary grade matcha — finely milled green tea powder designed for use in lattes, baking, smoothies, and cooked recipes rather than the traditional bowl preparation. What It's For Culinary grade matcha is milled from older tea leaves than ceremonial grade — the flavour is bolder and more robust, which makes it better suited to recipes where it competes with milk, sugar, butter, or fruit. In a matcha latte, it holds its character against steamed milk without getting lost, producing the green colour and grassy-earthy flavour that defines the drink. For baking — matcha cookies, cakes, cheesecakes — culinary grade is the standard choice because ceremonial grade would be wasted against butter and heat. Smoothies, yoghurt bowls, and ice cream benefit from the concentrated flavour and the natural bright green colour without additional colouring. 50g is a practical quantity for home or small-scale café use — enough for frequent use over several weeks without the cost outlay of larger bags. What's Inside 100% organic Japanese matcha, ground into a fine powder. Culinary grade. The Mandala Leaves tin at 6.5 × 6.5 × 7 cm with a tight-sealing lid keeps the powder from absorbing ambient odours and moisture — both of which degrade matcha quickly. Net 50g. Using Culinary Matcha For a matcha latte: whisk 1–2 teaspoons of matcha with a small amount of hot (not boiling) water to form a smooth paste, then add steamed milk. For baking, sift matcha into dry ingredients as you would cocoa powder — it disperses more evenly when sifted. For smoothies, blend directly. Keep sealed and refrigerated after opening to preserve colour and flavour — matcha oxidises relatively quickly once exposed to air and light. Culinary vs Ceremonial Matcha All matcha comes from shade-grown Japanese green tea, ground into powder on stone mills. The shade forces the plant to produce more chlorophyll and amino acids, which accounts for the vivid colour and umami character. Ceremonial grade is made from younger leaves and is intended for drinking straight — the flavour is more delicate and the price reflects the precision of production. Culinary grade uses older leaves: earthier, stronger, more economical, and genuinely better suited to the heat and competing flavours in recipes. Size and Details Tin: 6.5 × 6.5 × 7 cm. Contents: 50g. Refrigerate after opening. Best used within 3–6 months of opening for optimum colour. Origin: Japan. Common Questions What is the difference between culinary and ceremonial matcha? Ceremonial grade uses younger, more delicate leaves and is meant for drinking plain in the traditional Japanese manner. Culinary grade uses older leaves, tastes stronger and slightly more bitter, and performs better in recipes where the matcha competes with other ingredients. Why does my matcha latte look greyish-brown instead of green? Water that is too hot (above 80°C) or matcha that is old and oxidised will produce a dull colour. Use water at around 70–75°C, whisk vigorously, and make sure the tin has been kept sealed and refrigerated. How much matcha is in one teaspoon? Approximately 2–2.5g per level teaspoon. A 50g tin therefore yields roughly 20–25 servings depending on how much you use per recipe.