HOT ! Matcha, Organic Culinary Grade Japanese Usu-cha Green Tea

As the name suggests, culinary grade matcha is best used in baking and cooking. whereas ceremonial grade matcha is used for drinking. Both grades are still matcha but there are several differences to keep in mind.

Ceremonial Matcha is made from the youngest, most delicate leaves of the very 1st flush.  The tea plants used to make matcha are shaded for the last few weeks leading up to the harvest, which results in a dark green tea leaf that contains higher levels of chlorophyll, caffeine and L-theanine. The resulting matcha is a vibrant, lively green color from the cholorphyll and a natural sweetness due to the theanine.  Ceremonial matcha is delicate in taste and is highly prized for the subtle nuances in its flavor profile. The subtlies would be lost in cooking.

Culinary matcha is made from the 2nd flush the leaves of which are less delicate. Although they are still shaded for the last few weeks leading up to harvest they have had more time in the sun and, as such, have less chorophyll. The resulting matcha has a more subdued green color and a richer, more robust, slightly bitter flavor profile which can stand on its own when used in smoothies and baked goods.

Both Ceremonial and Culinary grade matcha are healthy, containing high levels of L-theanine, EGCG and other important antioxidants.  

Ingredients: Artisan Matcha green tea Origin: Nishio, Japan