This robustly-bodied matcha is our go to for creative lattes, smoothies and baked goods. Our improved taste organic culinary matcha grade is 100% green tea from plantations in the Kagoshima Prefecture, harvested in the autumn season.
Full bodied profile it is ideal for using in desserts, pancakes, cookies, pastries, ice creams and will complement the other ingredients without overpowering them.
Get inspired and visit our recipe page for matcha brownie, chocolate, cookies, vegan and gluten free cakes and bars.
100% organic matcha green tea traditionally milled.
Use the amount advised in recipes. For best results always sift the matcha.
Find inspiration on our recipe pages.
We recommend to store your matcha in an airtight container in a cool, dark and dry place. Keep your matcha away from direct sunlight. For optimum freshness, keep it in the pouch or in an aluminium tin. Avoid storing in a glass jar as light will impact Matcha’s taste and antioxidant content.
Refrigerate once opened and consume within 2 months of opening for optimum freshness.
Matcha and Beyond ships across the UK.
Standard delivery 48 hours*: £3.95 / Next day delivery*: £4.95
Free Shipping: on all orders over £40.
Free gift on all orders over £70.
Discount automatically applied at checkout.
* Orders need to be placed before 1PM
We currently do not offer international delivery on our website, however if you would like to be quoted for international delivery or require more information please contact us on firstname.lastname@example.org.
We are able to offer returns and refund on accessories. As matcha is a consumable product we are not able to offer returns.
Frequently Asked Questions
Matcha contains roughly 45-70mg of caffeine per serving, making it an excellent slow released energy boost. Coffee will have up to 95mg per espresso shot, which will give you an instant energy boost with jitters and you will most likely crash after a couple of hours.
No, pure matcha is sugar-free. Its natural sweetness comes from amino acids, mainly L-theanine. However, flavored or sweetened versions may have added sugars, so always check the label. Matcha should be 100% matcha tea leaves.
Ceremonial matcha is grown to be drink. It is the most nutritious matcha as it is shade grown 4 to 6 weeks before harvest which allows the leaves to retain all its chlorophyll and nutrients it is harvested in spring.
It has a vibrant green colour, an earthy taste and can be enjoyed without the need of any additives such as milk, sugar or sweetener. Ceremonial matcha taste is delicate and it is not recommended to use in baking as strongly flavoured ingredients will mask its taste.
Culinary matcha is grown to be mixed with other ingredients. Culinary matcha is a lot stronger and more bitter than ceremonial matcha, as it is harvested in autumn season the fields will have been more exposed to the sun, its colour will be less vibrant more army green. Culinary matcha is best used for baking or can be used in smoothies or creatives lattes with other strong flavours.
Do not confuse grades and quality. In both ceremonial and culinary you can find high and low quality. The quality of the matcha depends on the region, the agricultural practices, the harvest method and grinding process.
The traditional way of producing matcha is long and laborious, which can explain why matcha is more expensive than other teas.
The soil and climate are very important, the tea plant (camillia Sinensis) grows for 7 years to reach full maturity. 4 to 6 weeks before harvest the farmers cover the plants under shade to induce higher levels of chlorophyll and amino acid production. During the harvest, the younger leaves are picked steamed, dried, and sorted for quality, nutrition, and taste. The dried leaves are then deveined and slowly grinded with stone mills to preserves its nutritional values and create the fine matcha powder.
Ideally, use water heated to 175°F (80°C) - not boiling This preserves matcha's antioxidants, delicate flavour and minimizes bitterness.
The traditional method involves a bamboo whisk (chasen) and vigorous, zigzag motions. Or, use a handheld frother for convenience (avoid the metal ones as speed and metal can alter matcha’s nutrient content). Have a look at our matcha guide.
Matcha pairs wonderfully with many fruits like mango, pineapple, lemon, berries or sweeteners like maple syrup, white and dark chocolate. They complement its earthy flavour while adding a touch of sweetness.
Matcha also pairs well with various milk options: almond, oat, vanilla flavoured or even coconut. Each will bring its unique flavour. Get inspired by our recipes!