About Matcha / Tea

1.Tea Flavour

If you wish to compare different teas, we recommend tasting them personally.
Teas from different producers or regions cannot be directly compared by “grade,” as each has its own unique flavour profile.
For a deeper evaluation, your own tasting experience is the most reliable reference, as preferences and taste perception vary from person to person.

2.Using Matcha, Hojicha Powder, and Other Tea Powders in Food or Drinks

Please adjust the preparation steps, ingredient amounts, combinations, temperature, and cooking time according to your own recipe needs.

When heating matcha or other tea powders, be sure to adjust the temperature and timing to prevent the flavour and colour from fading.

For baked goods or bread, you may also need to adjust the steps and ingredient ratios to avoid issues such as insufficient rising.

3.Best before date

Best before date (before opening): The best before dates for all products apply only to unopened condition. ( = the date is no longer applicable after opening). 

While it does not mean the product will immediately spoil or become undrinkable after this date, the flavor and appearance may deteriorate. 

Once opened, please consume it as soon as possible after opening and store it properly.

4.Storage

Keep away from high temperature light, and humidity. Matcha is easily affected by temperature, humidity, light, smell and other properties.
Once opened, store the tea in an airtight container like a can or a zip-lock bag, and keep it in a cool, dark place.

Medium and long-term storage:

It is recommended to refrigerate or freeze storage.

After taking out the refrigerator, please leave it to room temperature before opening it. Please drink or use as soon as possible after opening.

Used up shortly after opening:

refrigeration or freezing is not necessary.

It is recommended to store it in a cool place after opening, avoid high temperature and humidity, and use it up in a short time.

5.Lumps

Matcha is prone to clumping due to static electricity. Please sieve with a sieve before use.

Cooking failures

When the matcha is heated, in order to prevent the taste and color from becoming weak, you must adjust the temperature and time by yourself.

When making foods such as baking or bread, in order to avoid insufficient expansion, you must adjust the steps and portions yourself.

6.About the “Tea Flavour” of Matcha and Other Green Teas
“Tea flavour” can generally be described through colour, aroma, and taste.
Higher-grade matcha or green teas usually have more sweetness and umami, with lower bitterness and astringency.

• If you think “tea flavour = sweetness,” a higher grade may suit you.

• If you think “tea flavour = bitterness/astringency,” a lower grade may fit your preference.

• If you prefer a balance of both sweet and astringent notes, consider a mid-grade tea.

7.Strong-Flavoured Matcha? Strong Hojicha? Strong Tea?
A stronger flavour can be achieved by increasing the amount of matcha, hojicha powder, tea powder, or tea leaves used.
Please adjust the recipe steps, ingredient ratios, temperature, and preparation time to find the appropriate balance.

8.Is Green Tea the Same as Matcha?
Green tea is not the same as matcha. Green tea is a broad category, and matcha is only one type within that category.
Likewise, green tea powder is not matcha. Due to differences in cultivation and processing, green tea powder does not have the unique flavour profile of matcha, and its price is generally much lower.