Looking for an easy breakfast with a little green tea in it? Matcha oatmeal takes just a few minutes and one extra step: whisk some matcha and stir it into your oats. You get a creamy, bright green bowl with matcha's gentle, grassy sweetness and a little natural caffeine to start your morning.

Pictured above is a bowl of matcha oatmeal made with almond milk and topped with pine nuts, chopped almonds and sweet red beans. Here's how to make it.

What you'll need

• Your usual oatmeal (rolled oats or quick oats), for one serving

• Milk for cooking: we like almond milk, but regular milk, coconut milk or rice milk all work

• 1 teaspoon matcha, such as our Culinary Matcha

• 1 to 2 oz hot water, around 160–175°F

• Toppings of your choice: nuts, fruit, sweet red beans, or a drizzle of honey

How to make matcha oatmeal

1. Cook the oatmeal the way you normally would, using milk or a mix of milk and water.

2. Whisk the matcha. Sift 1 teaspoon of matcha into a small bowl or cup, add 1 to 2 oz of hot (not boiling) water, and whisk until smooth, thick and lump-free.

3. Stir it in. Take the oatmeal off the heat and stir in the matcha until the color is even. Adding it at the end keeps the flavor fresh and the color bright.

4. Top and enjoy. Add nuts and fruit to taste. We like pine nuts, chopped almonds and sweet red beans.

Tips

• Don't skip the whisking. Matcha powder clumps if you sprinkle it straight into oatmeal. Making a smooth paste first gives you an even, green bowl.

• Adjust the strength. Start with 1 teaspoon. Use a little less for a milder bowl, or a little more if you love matcha's flavor.

• Try it as overnight oats. Stir the whisked matcha into oats and cold milk, refrigerate overnight, and add toppings in the morning.

Which matcha should I use?

Culinary Matcha is made for mixing. It's bold and green, with enough astringency to stand up to milk and sweet toppings, so it's our pick for oatmeal, lattes, smoothies and baking. For a smoother, gently sweet bowl, try Matcha Green, a versatile all-purpose matcha from Japan.

Want more ways to enjoy it? Try our matcha latte recipe, learn the traditional method in our matcha brewing guide, or explore our full matcha selection.

Kenya’s highland is one of the best location for tea production. It has got the right altitude, optimum soil and climate conditions for tea growing.  

In recent years, Kenya has become a major producer in the tea trade. Tea farms in Kenya adapt very quickly to new trends and technologies. The black tea matcha is a fine example of what Kenya has to offer. The special tea leave are specifically selected for their tannin and antioxidants count. After the harvest, they are processed in small batches and craftily stone ground into fine powder. 

This Kenya Highlands Matcha brews up a very well balanced tea that is smooth, malty, and slightly astringent. It couples with milk/cream very well. 

Black tea Matcha is super rich in antioxidants and fibers. It is less vegetal than green Matcha. For some who don’t like the grassiness of Green Matcha, this Kenya Highlands Black Tea Matcha is a nice alternative.

We highly encourage you to experiment with various quantities, water temperatures, and whisking time until you find the strength that‟s perfect for you. 

For more information please visit our tea info page. 

https://www.beantowntea.com/tea-info-2/

Matcha Salt is a great seasoning salt. Matcha salt is a simple and easy to make. It brings out the “umami” (Japanese for savory flavor) of meat and seafood. Matcha is uniquely flavorful. As a seasoning ingredient, it adds a vegetal and almost seeweed like flavor and natural sweetness to food. It is also not overpowering, it rather compliments your food. Combined with a quality salt, it can really add more depths and make your dish more interesting. 

Here are some things we would like to highlight: 

1. Use a Matcha to salt ratio of 5:1 or a ratio of your liking. 

2. We recommend Using sea salt or rock salt. 

3. Mix them well. 

4. Use Matcha salt as a rub for meat. 

5. Sprinkle Matcha salt on seafood and steak when serving.

Matcha being added.

We use pink salt to mix with Matcha

We sprinkle Matcha salt on pan seared scallops.  

We recommend using our culinary grade matcha when making steak rub Matcha salt. And when used as seasoning salt. We recommend the Matcha Green and Matcha Samidori 

Have fun cooking!