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Cooking Matcha (Culinary Grade)

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Machine ground green tea powder, made with tea leaves that were under shading for 20 days before harvest to increase amino acids. 

This matcha has a yellowish hue, with higher astringency and bitterness comparing to our drinking matcha.

Recommended for baking, making ice cream,  milkshakes or smoothies.

 

Origin:

Shizuoka, Kagoshima and Kyoto, Japan

*This matcha is radiation tested, 100% safe to drink

 

Taste Note:

Strong, vegetal. Smooth start, high astringency finish. 

 

Brewing Recommendation:

80 °C water


Collections: Green Tea, Japanese Green


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