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Culinary Grade Matcha

Heat-stable, color-retentive matcha engineered for commercial baking, gelato, and food manufacturing.
2A Master & A Industrial

Culinary Grade Matcha

Baking & Food Manufacturing Grade
 

Engineered with exceptional heat resistance, intense green color retention, and assertive aroma that cuts cleanly through heavy butter, flour, and sugar.

 
Up to 220°C
Thermal Stability
Anti-Browning
Color Retention
Zero Clumping
Batter Dispersion

Formulated with selected summer and autumn tencha leaves blended for high polyphenol punch. Remains vibrant green after baking without fading to dull yellow, offering premier cost-performance for commercial kitchens and food processing plants.

Versatile Culinary & Food Manufacturing Applications

Calibrated particle size and flavor depth optimized for bakeries, central kitchens, and food manufacturers.

High-Heat Baking

Retains brilliant emerald color and deep tea notes under oven temperatures (180°C - 220°C) in cookies, brioche, and Basque cheesecakes.

Recommended: 1.5% - 3.0% in Flour

Gelato & Chilled Desserts

Disperses uniformly in fat and dairy emulsions without chalky mouthfeel. Outstanding vibrant tint for soft-serve and gelato bases.

Recommended: 2.0% - 4.5% in Mix

Patisserie & Confectionery

Ideal for green tea ganache, macaron shells, mousse glazes, and truffle dustings with authentic astringent contrast.

Recommended: 2.5% - 5.0% in Creams

Industrial & Premixes

Consistent batch-to-batch colorimetric values (ΔE control) and microbial standards suitable for dry blending, RTDs, and cereal bars.
Custom OEM / Bulk Blends

Culinary Specifications & Industrial Bulk Standards

Technical parameters for commercial bakeries, food processors, and private label partners

Grade Options 2A Master Culinary (Boutique Bakeries, Gelato & Pastry) & A Industrial Standard (High-Heat Baking, Confectionery & Food Processing)
Supported Certifications
✓ USDA Organic ✓ EU Organic Standard ✓ Conventional Standard
* FSSC 22000, ISO, and third-party laboratory COA (Eurofins / SGS) available for heavy metals and pesticides.
Harvest Season & BlendLate Spring & Early Summer Tencha (Selected for maximum polyphenol punch and thermal baking stability)
Particle Fineness600 – 800 Mesh (∼18–25 μm, Micro-pulverized for optimal flour blending and hydration)
Color & Thermal StabilityDeep olive-emerald green; holds color stability up to 220°C without turning brown or grey
Moisture Content≤ 5.5% (High barrier multi-layer foil packed)
Flavor CharacteristicsBold, assertive green tea aroma, crisp pleasant astringency, robust flavor presence cutting through butter and sugar
Packaging Formats - Commercial Kitchen: 500g & 1kg Food-grade Aluminum Foil Stand-up Pouches
- Industrial Manufacturing: 10kg & 20kg Double-lined Polyethylene Bags in Export Corrugated Cartons (Custom Ton-bag options)