Details
Add authentic and traditional matcha flavor to a wide variety of beverages and recipes with this Jade Leaf organic culinary matcha powder! Artisanally made from shade-grown, second harvest tencha tea leaves of the Okumidori, Komakage, and Yabukita cultivars that are harvested on partner farms in the Uji and Kagoshima regions of Japan, this culinary-grade matcha is expertly blended to offer rich flavor. Authentic second flush culinary matcha is made from ground tencha tea leaves that are hand-plucked from shade-grown green tea plants during Japan's second harvest, or nibancha (translating to "second tea"), of the year. Unlike first flush ceremonial-grade matcha, culinary-grade matcha has been exposed to more sunlight over a longer growing period and imparts a richer, bolder flavor and a higher concentration of antioxidants. While ceremonial-grade matcha's delicate flavor makes it ideal for enjoying as part of a traditional tea ceremony, culinary matcha's bolder flavor makes it the perfect choice for including in recipes where its stronger taste can stand up to other ingredients!
Once harvested, the tencha leaves are steamed, de-veined, de-stemmed, dried, and slowly stone ground into a powder to preserve the tea's complex taste. These artisanal growing, harvesting, and grinding methods all ensure you are getting the highest quality of authentic Japanese culinary matcha. This matcha powder delivers a rich, deep green color and a balanced, well-rounded flavor, with vegetal, earthy notes from the Uji region and a refreshing, light sweetness from the Kagoshima region. Because it contains only 100% organic, pure, all-natural matcha with no additives, sugars, or sweeteners, this culinary-grade product is preferred by expert chefs. It's most commonly used to create smoothies, lattes, baked goods, ice cream, and other gourmet recipes. Each 1 lb. bag of this Jade Leaf organic culinary-grade matcha contains enough product to make approximately (227) 12 fl. oz. servings, keeping your establishment in good supply of this high quality product. The product is stored in a double-sealed pouch that guarantees the freshness and quality of the matcha.
When Jade Leaf began in 2014, most companies selling matcha to the US market were either adding an exorbitant luxury markup to their products or trying to pass off cheaply made green tea powders as traditional matcha. Jade Leaf knew they could do better! Representing the Kizuna Tea Collective, a group of small, family-owned Japanese farms, Jade Leaf was founded on the promise to deliver premium quality product at fair market prices. By sourcing their tea directly from artisan partner farms, Jade Leaf is able to offer the highest quality products at the best prices, even providing rare and exceptional products with each harvest. Don't settle for anything less than the best; trust Jade Leaf to supply your establishment with the finest matcha and teas that your discerning customers are sure to love!
Suggested Recipe: Matcha Swirled Cheesecake Bars
2 cups graham cracker crumbs
6 tbsp. butter, melted and slightly cooled
16 oz. cream cheese, softened to room temperature
1 cup granulated sugar
1/4 cup sour cream, room temperature
3 eggs, room temperature
2 tsp. vanilla extract
1/4 tsp. salt
2 tbsp. Jade Leaf culinary-grade matcha powder
Preheat oven to 350 dgrees Fahrenheit. Line an 8" x 8" baking pan with parchment, leaving an overhang. Combine graham cracker crumbs with melted butter until moistened. Press graham cracker mixture into the bottom of your prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes.
Reduce oven temperature to 325 degrees Fahrenheit. In a large bowl with an electric mixer, beat cream cheese and sugar until smooth and creamy, about 1 minute, scraping down the sides of the bowl as needed. Add sour cream, then beat in eggs one at a time, blending after each addition. Add vanilla and salt; mix until just combined, taking care not to over mix. Separate 1 cup of the cheesecake filling into a separate bowl. Sift in the matcha, then mix to combine using a whisk until matcha is thoroughly incorporated.
Pour the plain (non-matcha) cheesecake batter evenly over your cooled graham cracker crust. Using a spoon, dollop matcha cheesecake batter over the plain batter. Carefully drag a knife through the batter, swirling the green with the white. Tap the pan against the counter a few times to release any air bubbles. Bake at 325 degrees Fahrenheit, until just set in the center and edges are slightly puffed, 40-45 minutes. Transfer to a wire rack to cool completely. Cover with foil and refrigerate for at least 6 hours or up to overnight before slicing.
