Everyday, versatile and made for mixing, this is a culinary-grade matcha from Taiwan. It is a very good tea for everyday mixing and drinking, and perfect as an ingredient for baking and cooking.

History & Heritage

Matcha began as whisked powdered tea in Song dynasty China and was carried to Japan around 1191, traditionally credited to the monk Eisai, where it became the center of the tea ceremony. In modern times matcha has broken from tradition and found its way into lattes, smoothies, ice cream and baked goods. Culinary matcha is made for exactly these uses.

Interesting Facts

• Compared with our Matcha Green and Matcha Samidori, this culinary grade has more astringency and a paler green color.

• Once sweetener or dairy is added, the difference in taste between the three becomes less noticeable.

• Grade: culinary powdered green tea with a Sencha base.

Tasting Notes & Pairings

Bold and green, with enough astringency to stand up to milk, sugar and baking. We recommend it for lattes, smoothies, cookies, cakes and ice cream.

Brewing tips (general guideline): for a latte, whisk 1–2 teaspoons with 2 oz of water at 160–175°F, then add 6 oz of steamed milk and sweetener to taste. For baking, follow your recipe.

Like every tea at Beantown Tea & Spices, Culinary Matcha is a quality loose-leaf tea offered at an affordable price. Explore more in our Matcha collection, or pair it with our Bamboo Matcha Whisk.