Cooking Matcha

Organically produced, sourced from Nishio in the heart of Aichi Prefecture. Suitable for culinary use, compared to ceremonial Matcha, it has a more robust flavor, always fresh with a vegetal aroma. For culinary purposes, specific blends are made in Japan, designed specifically to provide excellent organoleptic results when these green teas are mixed with other foods. These are not Matcha of poor or lesser quality. They simply use only more mature leaves that produce a tea with a stronger flavor profile that is ideal for cooking and blending with milk products, soy products, sugar, flours, and many other foods. In short, a tastier and more economical solution.