MATCHA NAMI CULINARY | Japanese Matcha Powder
Japanese Matcha Powder “Nami Culinary”
From the same bush and farm as our ceremonial matcha, gathered later in the season.
Less chlorophyll gives the powder a more muted green. Lower catechin levels bring a firmer, more pronounced bitterness.
The colour stays stable at high temperatures, holding through cooking.
Production region: Shizuoka, Japan.
Cultivar: Yabukita × Asanoka.
Harvest: second harvest (nibancha).
Processing method: a machine-milled powder.
Best for: · warm lattes · baking · smoothies · desserts.
Taste profile:
Umami & Richness 🍃🍃🍃🍃🍃Sweetness 🍃🍃🍃🍃🍃Aroma 🍃🍃🍃🍃🍃Brightness 🍃🍃🍃🍃🍃Astringency 🍃🍃🍃🍃🍃
Bitterness 🍃🍃🍃🍃🍃
Choose options
- Dry sift — for flour-based doughs (cookies, the base of brownies): sift the matcha together with the flour and other dry ingredients before adding any liquid. The flour acts as a buffer, so no separate paste is needed.
- Paste — for creams, fillings, and liquid batters (tiramisu, cheesecake, ice cream, energy balls, and any small accent swirl): sift the matcha, dissolve in warm water (70°C ) using the formula water (ml) = matcha weight (g) × 3, whisk with a matcha whisk or small hand whisk until smooth and lump-free, then fold the paste into the main mixture.
Water = matcha weight × 3–4. Works for any amount of matcha in any recipe.
Examples:
- 5 g matcha → 15–20 ml water
- 10 g matcha → 30–40 ml water
- 20 g matcha → 60–80 ml water
Technique:
- Sift the matcha through a fine sieve.
- Use warm water, 70°C (not boiling).
- Add the required amount of water using the formula: matcha weight (g) × 3 = water (ml).
- Pour the water into the matcha.
- Whisk with a matcha whisk or a small hand whisk until smooth and lump-free.
- Direct — for smoothies: sift the matcha first, then add it dry into the blender. Don't skip the sifting step even for a quick blend — a fast or lower-power blend won't always break up clumps that are already there, it just moves them around. Sifting first prevents that.
- Baking (cookies, brownies) ~ 0.5 g
- Desserts (tiramisu, ice cream, cheesecake) ~ 1.5 – 2.5 g
- Smoothies ~ 3-4 g per 300-350 ml
- Warm lattes ~ 2-3 g per cup
What works
- Matcha + white chocolate
- Matcha + anko (red bean paste)
- Matcha + cream cheese or mascarpone
- Matcha + yuzu or lime
- Matcha + coconut
- Matcha + black sesame
- Matcha + honey
What doesn't work
- Milk chocolate — overwhelms matcha completely.
- Strong spices (cardamom, cinnamon, clove) — erase the matcha profile.
Matcha method: direct — sift the matcha first, then add it dry into the blender. Don't skip sifting even for a quick blend; blending alone doesn't reliably break up clumps, it just moves them around.
Dosing: 3-4 g matcha per 300–350 ml portion.
- Matcha + banana + coconut milk
- Matcha + mango + coconut milk
- Matcha + avocado + honey + almond milk
- Matcha + spinach + apple + ginger
- Matcha + frozen yogurt + lime + honey
- White Chocolate Matcha Cookies
- Matcha tiramisu
- Matcha ice cream
- Matcha Basque Cheesecake
- Matcha Energy Balls
- Sift before use — prevents clumping.
- Keep temperature 70°C — higher heat dulls both colour and flavour.
- Store powdered tea tightly sealed.
- Protect from light, heat, and moisture.
- Once opened, keep in a cool place.
- Refrigeration after opening is recommended.
- Proper storage preserves freshness, color, aroma, and texture.
Best before date on the label. Once opened, consume within 6 months.
- Grown, harvested, and packed in Japan – directly at the source for guaranteed authenticity.
- Fresh-lock packaging – sealed in premium aluminum foil pouches to preserve aroma, nutrients, and flavor.
- Best before date printed on each package – always visible for full transparency on freshness.
- Shipped in original packaging – no repacking, ensuring you receive the tea exactly as it leaves Japan.
MATCHA REGION & CULTIVAR
Region
Shizuoka
Shizuoka, Japan’s largest tea-producing region, offers exceptional terroir for premium matcha.
Mineral-rich volcanic soil at the foot of Mount Fuji, combined with mild winters and warm, humid summers, creates ideal conditions for cultivating tencha — the shade-grown leaf used to make matcha.
Ocean breezes from Suruga Bay stabilize temperatures, while morning fog in elevated growing areas like Honyama diffuses sunlight naturally.
Farmers enhance this effect with traditional shading techniques before harvest, boosting chlorophyll and theanine levels while reducing bitterness — the key to matcha’s signature vibrant color and smooth, umami-rich flavor.
With modern processing facilities and generations of expertise, Shizuoka has become a leading source of high-grade matcha, prized by tea makers worldwide for its balance of quality and consistency.
Region
Kyoto
Kyoto, home to Japan’s famed Uji tea district, offers the perfect terroir for premium green tea.
Its warm, humid summers and mild winters create ideal growing conditions for tea plants, while morning mist along the Uji and Kizu rivers filters sunlight — reducing bitterness and boosting umami-rich amino acids like theanine.
Rich, well-drained river valley soil adds essential minerals, and the region’s signature shading technique (ōi-shita saibai) further concentrates flavor and nutrients, producing the deep sweetness prized in Uji matcha and gyokuro.
With over 800 years of tea-growing heritage, Kyoto remains synonymous with Japan’s finest matcha and gyokuro teas.
Cultivar
The difference in our matcha
Every batch of Japanese matcha carries the character of the tea bush it came from: the shape of its leaf, the depth of shade it grew under, the pace of its season. Cultivar sets that character, harvest timing and the stone-mill finish it.
Some ceremonial matcha stays close to the garden: fresh spinach, cut grass, a light floral note. Other cultivars turn smooth and creamy, with a gentle citrus lift. A few build something deeper: pine, sea breeze, ripe melon and apricot, closer to a slow, layered umami than a simple green tea.
The result is a matcha range that moves from light to deep, so there is a matcha powder suited to how you actually drink it, plain in the morning, or folded into milk later in the day.
— per serving · — servings per pack
We recommend 2 g per serving. Fill in the pack price and weight to see your own cost per cup.
Due to recent market research, at cafes, an average matcha cup (unknown quality) starts from €5.50 per serving.
With Estradora, your matcha cup starts from €0.90 — at least six times better value, money and quality wise.
Looking for matcha for your business? Contact us via our wholesale page.