CULINARY
MATCHA · CULINARY · KAGOSHIMA
Culinary Matcha A
4.8(24 reviews)
Culinary Grade A
- Summer flush | Barista grade | Used for flavoured drinks
- Stable color retention under heat | Clean flavor profile | Performs well in baking
Best For
Patisserie
Premium Bakery
Fine Dining Desserts
| Origin | Kagoshima, Japan |
| Harvest | Summer Flush |
| Cultivar | Blend |
| Grade | Culinary |
| MOQ | 100g |
| Lead Time | 5–7 business days |
| Shelf Life | 18–24 months from packing |
| Storage | Refrigerate at 10–12°C. Reseal within 30–40 minutes of opening. |
Why Hamada Culinary Matcha A?
| Hamada Matcha | Generic Importers | |
|---|---|---|
| Direct from Kagoshima | – | |
| Shade Grown | Sometimes | |
| First Flush Harvest | Mixed | |
| Umami & Sweetness | Less Consistent | |
| Consistent Batches |
Wholesale Only
MOQ 100g
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PREPARATION
How to Prepare
The Japanese way — precise, unhurried, and deeply satisfying.
011–2g per serving
Measure & Sift
Sift 1–2g of matcha through a fine mesh into your bowl. This ensures a silky, lump-free texture.
0280°C · 60–70ml
Add Warm Water
Pour 60–70ml of water at 80°C. Never use boiling water — it damages the delicate flavour compounds.
03Serve fresh
Whisk & Serve
Whisk in brisk W or M motions with a bamboo chasen until a fine foam forms. Serve immediately.
REVIEWS
What Buyers Say
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1 review
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A
Ananya I.
VERIFIED BUYERConsistent colour batch to batch — our baristas noticed immediately. Dispatch was quick.