Cooking Matcha
Cooking Matcha
Cooking Matcha

Cooking Matcha

Green tea, Japan

Matcha is a green tea from Japan that has been reduced to a fine powder by passing through a grinding stone. It is traditionally served during the tea ceremony, cha no yu, whipped with a bamboo whisk in a bowl. In cooking, it is an ingredient of many pastries, pasta etc.

Sourced in Japan, coming from the Kagoshima prefecture, this Cooking Matcha Organic has been ground with a traditional stone millstone. I looked for a good compromise between quality and price for a 100g package. It will bring to your dishes its tender green pigment, its fresh vegetable flavors slightly astringent and velvety.

Preservation: once opened, put it in the refrigerator well closed so that it keeps its freshness and its beautiful soft green color.

Discover how to prepare a matcha latté on my YouTube channel

Discover the Tahine de Matcha

Regular price35,00 €

Matcha & Yuzu Cake

What you need for a cake tin

  • 10g of Cooking Matcha Bio
  • 2 eggs
  • 1dl of "neutral" oil
  • 1dl of whole milk
  • 1 half packet of baking powder
  • 150g of powdered sugar
  • 200g of flour
  • 1 pinch of salt
  • 1 bag of candied yuzu or the zest of 1 yuzu


  1. Preheat the oven T7 (200°C).
  2. Separate the egg whites from the yolks. Whip the yolks with the oil then the milk then the sugar.
  3. Mix the flour with the sifted Cooking Matcha Bio and the yeast. Add this mixture to the previous one. Add the candied yuzu peels.
  4. Beat the egg whites until stiff with a pinch of salt and gently fold them into the mixture.
  5. Bake at T6 (180°C) for about 30 minutes. You can cover with a sheet of aluminum foil halfway through cooking to keep the beautiful green color on the crust. Then leave to rest in the hot oven for about 20 minutes.

Sommelier's advice

Serve with a warm Sencha Zairai green tea or a fresh Sencha & Yuzu green tea.

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