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Organic Green Tea Powder

Making a matcha latte at home is easy and satisfying! Follow these simple steps:

• Sift 1–2 teaspoons of Matcha Memoir’s ceremonial matcha powder into a matcha bowl to remove clumps.
• Add 2–3 ounces of hot water (not boiling, around 80°C/175°F).
• Whisk the matcha with a bamboo whisk in a zigzag motion until smooth and frothy.
• Heat and froth your favourite milk (we love oat or soy milk for a creamy texture).
• Pour the milk into your whisked matcha, stir gently, and enjoy!
• For an extra treat, sweeten with a little agave or vanilla syrup. Matcha lattes are a great way to start your day or enjoy an afternoon pick-me-up.

Ceremonial matcha and premium matcha are both made from high-quality, shade-grown tea leaves, but they are used for different purposes:

Ceremonial Matcha: Made from the youngest leaves, it has a vibrant green colour, smooth texture, and naturally sweet, umami-rich flavour. It’s best enjoyed on its own with just water, as it’s designed for traditional tea ceremonies.

Premium Matcha: A versatile grade often used for smoothies, protein shakes, or baking. It still offers a rich flavour and vibrant colour but may be slightly more robust or have a hint of bitterness, which works well in recipes.

Both are nutrient-packed and offer incredible health benefits, but ceremonial matcha is ideal for purists, while premium matcha is perfect for alternative uses.

Matcha is incredibly versatile and can be used in a wide range of recipes! Some popular ideas include:

• Drinks: Matcha lattes, iced matcha, smoothies, or matcha mocktails.
• Baking: Matcha cookies, cakes, muffins, and brownies.
• Desserts: Matcha ice cream, pancakes, or protein balls.

With its rich flavour and vibrant colour, matcha adds a delicious twist to any recipe. Check out our recipe guide for even more inspiration!

Matcha and green tea come from the same plant, but the way they are grown, processed, and consumed sets them apart:

• Growth: Matcha is shade-grown before harvest, which boosts chlorophyll and amino acid content, giving it a vibrant green colour and unique umami flavour.
• Processing: Matcha leaves are steamed, dried, and stone-ground into a fine powder, whereas green tea leaves are left whole or rolled.
• Consumption: When drinking matcha, you consume the entire leaf (powder), meaning you get more antioxidants, vitamins, and nutrients. Green tea is steeped in water, so you only get an infusion of its components.

This makes matcha more nutrient-dense, with a stronger flavour and more caffeine than regular green tea, making it a powerhouse superfood.