Culinary Matcha, 2024

For culinary matcha, tea leaves that have not been shaded before picking are used, resulting in a rich, strong, bright tea with a strong aroma and a noticeable bitterness of theanines. This grade is best suited for baking, ice cream and matcha lattes.

The infusion is light green in colour with a bitter herbaceous aroma and intense flavour. The aftertaste is strong but not long, with a pronounced bitterness and tartness. When milk is added to the finished tea, the strength of the matcha is softened, balanced and the flavour becomes more elegant and accentuated.