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U•Matcha® Natural

  • Carb Free Tea
  • Gluten Free Tea
  • Kosher Tea
  • Sugar Free Tea
  • Non-GMO Tea

100% Premium Japanese Matcha

Premium Natural U•Matcha™ 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 U•Matcha™ is great blended into water for sipping, powder and all, or in cooking.

Each tin of U•Matcha® Natural comes packaged with a free sample of one of our other great-tasting teas.

u•matcha™ natural was featured in Women's World magazine.

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U•Matcha® Natural
Additional Details

ADDITIONAL INFORMATION:
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.

Ingredients

Japanese Matcha powder ground from premium stone-ground Japanese tencha leaves

Calories

0

Country of Origin

Japan

Recipe

Emerald Shortbread
7 tbsp butter, softened
6 tbsp powdered sugar
1 egg yolk
3/4 cup flour
6 tbsp finely ground almonds
2 tsp u•matcha™ tea

Cream together the butter and powdered sugar. Mix in the egg yolk. In another bowl, combine the flour, ground almonds and u•matcha™. 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.

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