Why use matcha for lattes and cooking?

This organic matcha for lattes and cooking is very important to us because it embodies creativity and imagination.

Ideal for lattes, drinks, smoothies, bakes, savoury or sweet recipes, and other artistic and culinary experiments. It’s also the perfect matcha for a cookery workshop with children!

You can really go to town with this matcha for lattes and cooking, as it’s our most affordable matcha whilst still being a high-quality Japanese matcha for cooking – and without compromising on the organic certification. You can use this matcha to your heart’s content and let your imagination (and that of your loved ones) run wild!

How does it differ from other matcha?

Like our premium organic matcha, this organic matcha for lattes and cooking is the result of a blend created by a master blender, although the tencha tea leaves used are of a lower quality than those used in the premium organic matcha.

The difference between premium organic matcha tea and organic matcha for lattes and cooking is like that between a grand cru wine and a table wine. They are two different products intended for different uses.

Packaging: 200g packet
Origin: Japan
Dosage: 1g powder per 80ml water
Storage: dry and cool, refrigerate once opened
Composition: ground tea leaves

Your first matcha:

1. Put a base of tempered water in the Chawan
2. Add the matcha using the Saji (one or two dips in the box or sachet (1 to 2g)).
3. Whisk with the Chasen until the water is smooth (to melt the starches).
4. Bring the water to a temperature of 70° and insert into the Chawan (80ml for 1g of matcha).
5. Whip in W-shapes to froth the Matcha.
6. Crush the bubbles by making circles against the Chawan
7. Repeat steps 5 and 6 until you obtain the foam you like.
8. TASTE!!!

For purists: use distilled or reverse osmosis water (at least you know what you’re drinking).

For the players: add more matcha or less, add more water or less! It’s your time to make your own matcha