Product descriptions

While culinary-grade matcha has the same origins as Japanese green tea and ceremonial matcha, it has some key differences in its production process and use. This variation makes it a versatile choice for cooking, but it is less refined than its ceremonial counterpart. Unlike ceremonial matcha, the leaves used for culinary matcha can come from younger, less shaded plants. This process reduces production costs and allows for a larger quantity of leaves to be harvested as it does not require the same level of attention and shading. Therefore, culinary grade matcha can be available at a lower cost. In the production process, the leaves intended for culinary matcha are still steamed to prevent oxidation and preserve the active ingredients. However, unlike ceremonial matcha, they can be ground more quickly and less finely. This means that the powder is slightly finer and less intense in color than ceremonial matcha. The use of culinary grade matcha is predominantly culinary. It is a versatile ingredient that can be incorporated into a variety of dishes, from sweet to savory. Its bitter flavor can add an interesting touch to desserts such as cookies, cakes, ice cream and chocolate. It is also often used in the preparation of sauces, soups and dressings, giving them a distinctive flavor and a natural green color. In short, although matcha is less highly prized from a culinary point of view than ceremonial matcha, it provides an opportunity to experience the unique flavor of matcha in cooking.

ingredients

Culinary Matcha