Premium Natural UMatcha is unlike regular green tea, these tender, shade-grown leaves are ground to a fine powder creating a rich balance of flavors in baked goods or ice cream. This exceptional tea is abundant in nutrients and has the balanced flavors of what is referred to as umami (literally, “yummy” in Japanese). Premium Natural UMatcha is great blended into water for sipping, powder and all, or in cooking.
umatcha natural was featured in Women's World magazine.
More About This Product
Store in refrigerator after opening.
CAFFEINE:On average, Matcha contains less than half the amount of caffeine per cup than in a similar-sized cup of coffee. More about caffeine.
STEEPING INSTRUCTIONS:Fill the kettle with fresh, filtered water and heat to just short of boiling. Fill matcha bowl or cup with warm water and pour out. Add ½ to 1 teaspoon of matcha powder to bowl or cup. Add 6 oz of steaming water (175°F). Experiment to find your favored strength. Using a tea whisk or a hand frother blend for one to two minutes until the matcha forms a nice top foam. For iced tea, blend ½ to 1 teaspoon to 8 oz of cold water and pour into a glass of ice.
Japanese Matcha powder ground from Japanese Tencha leaves.
Country of Origin
7 tbsp butter, softened
6 tbsp powdered sugar
1 egg yolk
3/4 cup flour
6 tbsp finely ground almonds
2 tsp umatcha tea
Cream together the butter and powdered sugar. Mix in the egg yolk. In another bowl, combine the flour, ground almonds and umatcha. Add to the first bowl and stir until the mixture forms a ball. Roll into a 2-inch-wide log. Wrap and place in the freezer for 40 minutes until firm.
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a sharp knife, cut the log into 1/4-inch slices and arrange on the prepared baking sheet. Bake for 9 minutes, or until the cookies just begin to turn golden at the edges. Let rest for 5 minutes before transferring to a rack to cool completely.
What our Citizens are saying about this great gift of the leaf...
good with yoghurt
I did not like the bitter taste of the tea and was about to toss it till I thought about mixing it into yoghurt. It is yummy with yoghurt! I add a heaping teaspoon and a 2 packs of sweetener (I use one pack of stevia and one pack of splenda). Fold it gently first into the yoghurt or else you will have the powder flying all over. Once completely folded, stir vigorously till you get a lucscious, full green color. Enjoy!
Poor quality, over priced.
Quality matcha powder should be a bright, almost lemongrassy in color. When mixed with hot water for a traditional matcha tea, depending on how thick you like the consistency, the color should range from that lemongrass green to a deep emerald green without any brown undertones. When I prepared U-Matcha Natural with hot water, the brown undertones really came through and gave me more of a swamp green. Not appealing. In color alone this matcha falls short of what you should be getting for the price. At $17 for 1.5oz you're paying for ceremony grade matcha and receiving merely cooking grade. It has a strong, bitter taste; more of an earthy taste than fresh or vegetal, with not even a hint of sweetness. REALLY DISAPPOINTED. Don't waste your money; if youre buying matcha to make lattes and experiment with in the kitchen then buy a cheaper matcha. If youre a traditional matcha tea enthusiast then buy a different brand.
Wonderful ice cream!!!
Had Matcha ice cream at a local ice cream store & loved it. So I went home & made my own, just as you describe. It has a wonderful refreshing, different flavor.