Matcha Culinary-grade

Culinary -grade matcha (抹茶) from Kagoshima is finely powdered Japanese green tea, grown in the region’s nutrient-rich volcanic soil and carefully shaded before harvest. This process enhances its natural sweetness and mild bitterness, resulting in a smooth, balanced flavor with a bright, vibrant green color. The slight bitterness is perfectly balanced by the creaminess of milk, creating a rich matcha latte experience.

To prepare, whisk 2–3 g of matcha with 50 ml of warm water at 65- 80 ℃. Then, add warm milk at 60°C for a rich hot latte, or pour over cold milk for a rich refreshing iced matcha latte.