Culinary Organic Matcha

Tea type
Matcha Tea
Matcha Green Tea
Grass, Ocean Air, Seaweed, Umami, Vegetal
Sold in
Bulk, Loose Leaf
Edit tea info Last updated by Mastress Alita
Average preparation
175 °F / 79 °C 16 oz / 473 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

2 Images

0 Want it Want it

1 Own it Own it

1 Tasting Note View all

  • “When I ran out of plain matcha, I decided to restock this one; I decided there was no sense in someone like me, who doesn’t really jive with the taste of “straight” matcha and always makes it as a...” Read full tasting note

From Mizuba Tea Co

Can’t get enough of our matcha green tea? Great, we can’t either!

Here’s our secret to every matcha latte, smoothie, cookie, and dish: Mizuba Culinary Organic Matcha.

As a powder, matcha easily incorporates into countless recipes. If you’re looking for a twist on a classic cookie, muffin, cake, ice cream, pudding, oatmeal, smoothie, salad dressing, (practically anything) recipe, capture the heart of umami by infusing Matcha. Most culinary matcha you might find on the market is an excuse for lower quality or poorly stored matcha, but you’ll find Mizuba is the go-to for fresh, strong, and delicious matcha for all your favorite recipes.

Our tea’s beautifully verdant coloring will be a fresh and fun addition to your table (especially when the Matcha cocktails roll out). Check out our recipe blog for our favorite recipes.

Flavor profile: Mizuba’s culinary matcha is a full-bodied, well-balanced flavor experience. We found that it exhibits a lush creaminess, which is balanced out by a savory, grassy sweetness.

Pairs especially well with honey, milk and alternative milk, chocolate, jammy red fruits (strawberry, cherry, raspberry), all citrus, mint, lavender, coconut, anise, ginger, almond, and vanilla flavors.

A note on the word culinary: most “culinary” matcha you might find on the American market, unfortunately, has been used to designate “low-quality,” or even powdered tea that is not truly matcha! This is not the case with Mizuba! We take the utmost care to ensure the matcha you receive is the best of the best √

What is the difference between our culinary and ceremonials? Not much! Our culinary organic matcha is still from Uji, shade-grown, and traditionally stone ground just like our ceremonial matcha. However, the tencha used to make Mizuba’s culinary is harvested from leaves a little down the stem. These leaves are stronger, and therefore produce a stronger, yet still smooth (!) flavor, for you to enjoy through whatever you add the matcha to. Ie- you can still taste the tea through milk for lattes, through flour for cookies, etc! The Culinary Organic Mizuba will always be the quality you expect. Cheers!

Size: 100g Bag (50-75 servings)

About Mizuba Tea Co View company

Company description not available.

1 Tasting Note

1116 tasting notes

When I ran out of plain matcha, I decided to restock this one; I decided there was no sense in someone like me, who doesn’t really jive with the taste of “straight” matcha and always makes it as a latte or puts it in a smoothie, to splurge on fancy “ceremonial” matchas over culinary ones. As I don’t trust a lot of the ones readily available on the American market, I did make sure to use a vendor citing their source, and this one comes from a tea farm in Uji, Japan (just leaves further down the stem than ones used in higher-graded matchas).

I did sample a very small bit in plain water (not my preferred way of ever drinking matcha!) and it was very umami; a dark green color with a thick seaweedy/bitter vegetal taste. But that wasn’t how I was going to drink it. I woke today with an intense craving of marshmallows, and had a crazy idea.

I infused two cups of oat milk with Lucky Charms cereal in the fridge this morning (an idea I think I picked up from Roswell doing that with Cinnamon Toast Crunch). After straining a few hours later, the cereal had soaked up a bit of the milk, leaving me with a cup and a half. I brewed half a cup of 175F water and wisked 1 tsp of the Culinary Matcha in it. Then I warmed and frothed the cup and a half of Lucky Charms oat milk, and combined them. From the strained cereal, I took some of the soggy marshmallows and dumped them on the top of the cup to melt into the hot drink before dumping the rest of the cereal. Aaaaaaaaaand…

I’m drinking frothy, sugary-sweet, caffeinated Lucky Charms. And I am happy about it. Every now and then, I get an underlying pop of sweet grassiness. While this isn’t a matcha I could drink plain, I can’t really say that about any straight matcha, and it works great for my purposes (lattes, smoothies, baking, etc.) Always mixes in well and froths up smoothly.

(As a St. Patties’ Day baby, I’ll have to remember this for my birthday! Such a green cuppa, with those Lucky Charms, it is very out of place for this holiday season but would be very appropo then!)

Flavors: Grass, Ocean Air, Seaweed, Umami, Vegetal

175 °F / 79 °C 1 tsp 16 OZ / 473 ML

This is an amazing idea! Sounds delicious!


That is the most unique way of making a beverage I have ever heard of! Neat, and it sounds delish indeed!


I’m the same way. I enjoy all things matcha but don’t care for it on its own.

Mastress Alita

Yes, I like the flavor when it is counter-balanced with some sweetness to smooth out the sharp, bitter edges! I think my first introduction was actually Green Tea Ice Cream, and I was like, “What is this amazingness?!”

Login or sign up to leave a comment.