This matcha culinary grade has the following characteristics:
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richness in antioxidants such as catechins. Culinary matcha is made from leaves that are harvested later in the growing season or from older leaves on the tea plant. As leaves mature longer, they accumulate more catechins. The production process for matcha culinary grade makes it possible to preserve higher catechin content of the leaves. The most notable catechin found in matcha is epigallocatechin gallate (EGCG), which is known for its potent antioxidant properties. EGCG has been linked to various health benefits, including cardiovascular health and potential cancer prevention;
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richeness in vitamins C, A and K and minerals iron, calcium and magnesium. Matcha is a superfood due high nutricious value essencial for a healthy body;
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higher level of fiber. Culinary grade matcha includes a broader portion of the tea leaf, including some stems and veins, which can result in higher fiber content;
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contains around 85% of the caffeine content in each gram of matcha. This is due to later harvesting and quick shading process. This is suitable to decrease the level of caffeine development.
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robust, earthy flavor profile with a slightly bitter edge that is well-balanced by natural sweetness. It leans more towards the savory side, making it ideal for bakery applications;
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versatility in cooking and baking, culinary matcha is known as the cooking grade matcha where its robust flavor can complement a variety of dishes from matcha lattes and smoothies to matcha-infused desserts and savory baking recipes like cookies and pancakes. While culinary matcha does possess umami notes, they are usually less pronounced compared to ceremonial matcha. The umami in culinary matcha serves as a backdrop to its stronger vegetal and earthy notes. These combinations flavor notes and taste profile makes culinary matcha a favourite for a broad variety of culinary recipes and a must-have for foodie adventurous.