Cultivated on the mountain slopes of Fujieda in Shizuoka Prefecture, this finely crafted matcha reflects the purity of its terroir and the precision of artisanal production. Shade-grown for depth of flavor and stone-milled into a silky powder, it reveals a vivid green hue, elegant umami, and a smooth, balanced sweetness. Specially selected as a Chef’s Choice, it is ideal for both
traditional preparation and culinary innovation—elevating desserts, beverages, and fine gastronomy with its refined taste and vibrant character.
| Size | 500G |
|---|
How to make usucha matcha
Recommended Guidance
Cakes, Muffins, Quick Breads
Use 3-4 g matcha per 100 g flour (≈ 3-4%)
Enough to impart vibrant green color and balanced flavor without bitterness.
Cookies & Biscuits
Use 2–3 g matcha per 100 g flour (≈ 2-3%)
Lower than cakes, since butter and sugar intensify the matcha notes.
Chocolates & Confectionery(ganache, truffles, fillings)
Use 3–5 g matcha per 100 g white chocolate/dry base (≈ 3–5%)
Matcha pairs best with white chocolate or dairy fats, which round the umami.
Ice Creams, Custards, Creams
Use 2–3 g matcha per 100 g dry mix (milk powder, sugar, etc.) or per 100 ml liquid base.
Bread & Yeast Doughs
Use 1–1.5 g matcha per 100 g flour (≈ 1–1.5%)
Too much can affect gluten development and yeast activity
د.إ340.00
