GREEN TEA MATCHA “C” BIO IN POWDER

Format: 350g
Code 41233
Standard code 39041
Packaging 6u
Format: 1kg
Code 45473
Standard code 37727
Packaging 10u
Taste Colour Organic Japanese matcha green tea of unique origin, grown in the mountains of Kirishima, Kagoshima, with Bio certification that guarantees an agrochemical-free cultivation. Its sensory profile stands out for its bright and intense green color, rounded umami, fresh sweetness and slightly robust background – characteristics that make it a reference ingredient for chefs and pastry chefs who do not accept compromises in taste or traceability.
Mode of use
Incorporate directly into the desired preparation, mixing it with dry or liquid ingredients according to the recipe. Adjust the dosage according to the intensity of flavor and color required. Use as an aromatic base in beverages, doughs, creams or sauces. Integrate progressively to ensure a homogeneous distribution of color and flavor. For cold preparations, disperse first in a small part of the liquid before adding to the whole.
Dosage
quantum satis
Matcha green tea powder
Clean label, Vegan, non GMO, non ionization, trans fat free. Certified: Kosher and Bio.
REQUEST INFORMATION
Features
Properties
Preparations
Features
From the hills of Kirishima to the plate: matcha with a culinary grade

Taste Colour Organic Matcha "C" Green Tea powder is not simply an ingredient: it is the expression of a territory. Selected in Kirishima, the mountain sub-region within Kagoshima - south of the island of Kyushu - this matcha grows in altitude and climate conditions that favor an exceptional concentration of chlorophyll, L-theanine and antioxidants.

The result is a bright and luminous green powder, with a complex aromatic palette where the round umami coexists with a fresh sweetness and a slightly robust character that remains stable even in baking or technical pastry formulations.

Its use as a natural coloring and flavoring in modern gastronomy has its roots in the Japanese tradition of wagashi, but today it has become a reference ingredient for avant-garde chefs and pastry chefs who seek authenticity of origin, sensory consistency and certified guarantees in each elaboration.

Properties Certified and traceable origin

  • Certified and traceable origin: sourced exclusively from Kirishima, Kagoshima with Bio certification.
  • Sensory profile: round umami, fresh sweetness and slightly robust body in a single ingredient.
  • Bright and stable green colour: its high concentration of chlorophyll produces intense and visually striking shades.
  • It works effectively as a flavoring, natural coloring and umami coloring agent in cold, hot, baked and frozen preparations.
  • Clean and complete guarantees: Clean Label, Vegan, GMO Free, Certified Kosher and Certified Bio.
Preparations
Possible
Preparations
Ideal for matcha latte, ceremonial drinks and functional milkshakes. In confectionery, perfect for ganaches, mousses, pastry creams, macarons, ice creams, sorbets and icings. It adds color and flavor to cakes, cookies, croissants and bakery doughs. It is also essential in powdered finishes, visual decorations and any elaboration where natural green and Japanese umami are protagonists.
VIEW MORE RECIPES
Texturizing

Matcha Tea Nitro-Sour
Texturizing

Japanese Dessert
Texturizing

Matcha and Yuzu Cake
Technical Sugars, Texturizing

Matcha Tea Sorbet
Texturizing

Easter egg Fabergé inspiration
VIEW MORE RECIPES

Frequently Asked Questions

Can I use it as a natural colorant to replace green artificial colorants?
Yes, its high concentration of chlorophyll makes it an effective natural alternative for coloring doughs, creams and toppings green. However, as it is also an ingredient with its own flavor, it must be taken into account that its use always implies an aromatic contribution. If only color is sought without taste impact, it can be combined with other techniques to protect the base flavor.
How should I store it once the package has been opened?
The storage conditions after opening are the same as before opening: dry place, temperature between 15 and 25 °C, protected from direct light and away from sources of strong odors. Hermetic sealing of the container is essential to avoid oxidation and loss of color. It does not require refrigeration as long as these conditions are respected.
How much should I use to obtain an intense green color without bittering the preparation?
The optimum dosage depends on the base and the final format, but as a starting point we recommend between 1% and 3% of the total weight of the recipe. For very delicate preparations - such as mousses or pastry creams - it is advisable to start at the lower end and adjust progressively, as the bitterness of matcha intensifies when the saturation threshold is exceeded.
Why does my matcha lose green color and turn yellow when baking?
Chlorophyll is thermosensitive and can degrade above 160-180 °C or in very acidic environments. To minimize this effect, it is recommended to incorporate matcha in short baking times, use controlled temperatures and avoid combining it with strong acidifying agents. In baked doughs, adding it together with pH buffering ingredients helps to preserve color vibrancy.
Can it be used directly cold without cooking?
Yes, Taste Colour Organic Matcha "C" Green Tea Powder is perfectly soluble in cold, both in aqueous and fat bases. To ensure a homogeneous dispersion and avoid lumps, it is recommended to disperse it first in a small portion of the liquid or fat before incorporating it into the whole preparation.

Related Products

VIEW MORE PRODUCTS

BARBECUE FLAVOURING POWDER

BEECH SMOKE FLAVOURING POWDER

SMOKE FLAVOURING POWDER

DULCE DE LECHE POWDER

Products
Products
938 666 094 sosa@sosa.cat