Matcha Culinary Grade
Matcha Culinary Grade
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Culinary Matcha is carefully made from the Yabukita variety, the most widely cultivated tea cultivar in Japan. Renowned for its balanced flavor, Yabukita blends seamlessly with other ingredients in culinary creations. Its resilience makes it easy to cultivate, providing a stable harvest throughout the year. Culinary Matcha delivers a rich taste, perfect for use in a variety of recipes, from desserts to beverages, while offering a vibrant green color and refreshing character.
Preparation Guide
Preparation Guide
Gently sift 2-4 grams of matcha into a cup to prevent clumps. Add 70 ml of hot water (not boiling, around 80°C) and whisk using a bamboo whisk (chasen) in an "W" motion until a creamy foam forms. For various culinary creations such as cocktails, smoothies, or desserts, you can prepare a more concentrated mixture by using a higher amount of matcha.
The Wisdom of Tea
The Wisdom of Tea
Flavors of Yesterday
Grandmother Yumi stirred cookie dough in the kitchen. The air was sweet with butter, yet the bright green matcha added a touch of bitterness and color. As she placed the first cookies on the tray, she thought each one carried a story. The warm, subtle sweetness reminded her of mornings in the garden, gathering tea leaves, full of peace and memory.
