Everyday Matcha Tea · 500g Bag · Organic

For the latte-a-day household. Three-cultivar organic blend, JAS organic, Kyushu. Bold enough to hold up through milk and ice. At a glance Grade: Everyday Cultivar: Blend of Yutakamidori, Yabukita and Asanoka Origin: Kyushu, Japan Certification: JAS certified organic Size: 500g resealable pouch Servings: Around 250 (2g per serve) Caffeine: 60–80mg per 2g serve For the daily latte, properly sourced Everyday matcha is for the cup you make at speed: a latte before work, an iced matcha mid-afternoon, a quick whisk in milk before the gym. Bold, full-bodied and built to hold its flavour through milk, ice and other ingredients. The 500g pouch is our biggest retail format. At $0.50 per gram, the per-serve cost is around $1. Roughly an eighth of what a cafe latte costs. Built for the household where matcha is part of the weekly rhythm, not a special-occasion drink. About the blend Our Everyday matcha is a blend of three cultivars chosen for what each one brings: Yutakamidori for body Yabukita for balance Asanoka for aroma The blend was designed to hold its flavour through milk and ice, so the cup you make at home matches what a cafe pours. Read our guide to matcha cultivars. A note on freshness Matcha keeps its colour and aroma best for four to six weeks after opening. 500g suits anyone making a matcha drink every day, or a two-person household sharing the bag. If you sit closer to once or twice a week, our 50g pouch is the better fit. Store sealed, cold and out of light. The fridge is ideal once opened. How to use Made for lattes, iced matcha, smoothies and baking. Whisk one scoop (about 1g) into 60ml of warm water at around 80°C, then top with milk for a latte. Or shake straight with cold milk and ice over a glass for an iced version. For a recipe to try first, see our iced strawberry matcha latte. For cafes and stockists Buying for service? We supply Australian cafes with this same matcha at wholesale rates. Minimum two 500g bags, mix any combination of grades. See wholesale pricing →