Matcha powder is most commonly used in hot and cold drinks, but there are plenty of ways to incorporate it into food too. Click here to check out our recipe page for inspiration!

Your matcha should taste delicious. If it doesn't, you may be making one of these mistakes:

1. Putting too much matcha in. Matcha is a delicate taste. In most cases a small teaspoon is sufficient.

2. Not mixing the matcha well enough with hot water prior to adding the milk. Lumps of matcha in your drink is not a good time!

3. Not adding enough sweetener. We like honey, maple syrup or coconut sugar.

4. Not using the right milk.  Experiment with cow's milk, coconut milk, oat milk, almond milk etc until you find one that suits your tastebuds.

Prized for its nutritional content, matcha powder can be used in hot drinks, smoothies, baking and cooking. Check out our recipe page for inspiration.

Matcha Wednesday powder comes from Kyoto, Japan. This area is famous for producing high-quality matcha and tea products and boasts a history 800 years long in the perfection and production of Japanese tea.

Matcha tea was first introduced in 1100's when a Buddhist monk returned to his home in Japan bringing tea seeds with him from China. This started a culturally significant practice in Japan called “the way of tea,” by which the perfect preparation of tea became an artform designed to honour the beauty of perfection in the ideal blend.

Apart from the quite obvious taste difference, high quality matcha typically used in ceremonial practices boasts a brighter green colour. The lower quality grades typically used in baking are a more brownish-green to olive colour.