G-JP-031

Matcha (Culinary Grade)

調理用抹茶

Industrial ground powder, from Kagoshima, Japan.

Green tea

Matcha (Culinary Grade) is strongest on bitterness, astringency and body. Typical tasting words: spinach, fresh grass, seaweed, cut hay. Developed to meet modern commercial demand for green tea flavouring in confectionery, baking, and blended beverages. Formulated to retain vibrant colour and assertive astringency when mixed with dairy, sugar, or flour.

Also known as Cooking matcha and Baking matcha.

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The profile

Taste, 0 to 5

sweetness1bitterness5astringency4umami2brightness2body4smoothness2aroma intensity3finish length2

Flavour families, 0 to 5

floral0fruity0vegetal4marine2nutty1toasty0malty0honey0spicy0woody0earthy1smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Kagoshima, Japan
Plant: Camellia sinensis var. sinensis, Yabukita
Harvest: Summer second or third flush
Elevation: low
Oxidation: 0 to 2%
Roast: unroasted
Leaf: powder
Price band: affordable
Availability: everywhere
Ageing: not for ageing
Forgiving to brew: 2 of 5
L-theanine: low

Made by: light shading, then harvesting, then steaming, then drying, then destemming, then ball or air milling.

Caffeine

A cup of Matcha (Culinary Grade) carries a typical estimate of 60 mg of caffeine, within a range of 40 to 80 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3.8 g	75 to 85 °C	20 s
Cold brew, 250 ml	3 g	Fridge	1 to 2 hours

Up to 1 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
breakfast
midday

Pairs with pastry, dessert and sweets. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: no.