
Matcha Green Tea Cuisine Japan
Culinary Grade Matcha: Traditional Japanese Green Tea Powder
Experience the authentic taste of Japanese culinary matcha, a vibrant green tea powder that brings centuries of tradition to your kitchen. This versatile grade matcha delivers a rich, robust flavor profile with distinctive umami notes and a subtle sweetness. Its emerald-green hue and smooth texture make it perfect for cooking, baking, and creating refreshing beverages.
Our culinary grade matcha features a stronger, more assertive taste compared to ceremonial grades, making it ideal for recipes where the tea needs to hold its character when combined with other ingredients. The powder dissolves easily, creating a smooth consistency perfect for lattes, smoothies, and baked goods.
Sourced from established tea gardens in Japan, this matcha is stone-ground using traditional methods to preserve its nutritional content and authentic character. The careful processing ensures optimal particle size for culinary applications while maintaining the tea's natural vibrancy and health benefits.
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Matcha Green Tea Cuisine Japan
Traditional and Modern Preparation Methods
- Traditional Hot Matcha: Sift 1-2 teaspoons (2-4g) of powder into a bowl. Add 2-3 oz of hot water (175°F/80°C). Whisk vigorously in a W motion using a bamboo whisk until frothy.
- Matcha Latte: Prepare as above, then add 6-8 oz of steamed milk of choice.
- Cold Matcha: Blend powder with cold water or milk in a shaker bottle until smooth.
- Culinary Uses: Add to smoothies, baked goods, or desserts. Start with 1 teaspoon per serving and adjust to taste.
- Storage: Keep in an airtight container away from light and moisture. Refrigerate after opening for optimal freshness.
Premium Japanese Green Tea Powder Components
Ingredients: 100% Stone-ground Japanese Green Tea Leaves (Camellia sinensis)
Our culinary matcha is crafted from specially selected tea leaves, shade-grown to enhance chlorophyll content and amino acid production. The leaves are carefully de-stemmed and de-veined (tencha) before being stone-ground into a fine powder. This grade contains a higher percentage of larger particle sizes compared to ceremonial matcha, making it more suitable for culinary applications while maintaining significant nutritional benefits.
The powder contains natural compounds including: L-theanine, Catechins (particularly EGCG), Chlorophyll, Caffeine, and essential minerals. These components contribute to both its distinctive taste profile and health properties.
Matcha's Powerful Health Properties
This culinary grade matcha delivers concentrated wellness benefits unique to stone-ground green tea:
- Enhanced Energy and Focus: The combination of caffeine (about 35mg per serving) and L-theanine provides sustained mental clarity without jitters. L-theanine promotes alpha wave production in the brain, creating a state of alert calmness.
- Antioxidant Powerhouse: Contains exceptionally high levels of catechins, particularly EGCG (epigallocatechin gallate), which help combat oxidative stress and support cellular health. One serving provides the antioxidant equivalent of 10 cups of regular green tea.
- Metabolic Support: Regular consumption may help boost metabolism and support healthy weight management through thermogenic properties and the action of EGCG.
- Cognitive Function: The unique combination of caffeine and L-theanine supports improved memory, reaction time, and mental performance while reducing mental fatigue.
- Cardiovascular Health: Regular consumption may support healthy blood pressure and cholesterol levels through its potent antioxidant content.
Japanese Tea Tradition and Innovation
Matcha's history dates back to the 12th century when Zen Buddhist monks recognized its ability to enhance meditation through the combination of caffeine and L-theanine. The traditional preparation of matcha became central to the Japanese tea ceremony (chanoyu), representing harmony, respect, purity, and tranquility.
While ceremonial grade matcha remains reserved for traditional tea ceremonies, culinary grade matcha emerged as Japanese cuisine evolved, allowing for creative applications in cooking and baking. This adaptation represents the balance between preserving cultural heritage and embracing modern culinary innovation.
The cultivation process, known as oishita, involves shading the tea plants for 20-30 days before harvest. This traditional technique increases chlorophyll and amino acid content, particularly L-theanine, creating matcha's distinctive flavor profile and nutritional properties.