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Japanese matcha, Yamabuki – for cooking / dessert


Matcha Yamabuki is better suited for cooking as it contains more bitter substances than tea grade matcha. The use of this matcha in cooking is endless as it can be mixed into cold liquids and food. Its bitterness can be alleviated when combined with something sweet e.g. sugar, fruit etc. leaving what you have just created with the rich green tea flavour. Popular recipes are matcha ice cream, sorbet, cocktails, pasta etc… This tea is from our producer Hoshino Seicha in Yame, Fukuoka, Japan.

Matcha Yamabuki can be purchased at the minimum quantity of 100 g.

Ingredients: green tea.


Recipes for Matcha smoothie.

For a large glass is used:

  • 1/4 glass of water
  • 1/2 glass of milk alternatively rice milk / soy milk or any milk of your liking.
  • 1 tbsp. match yamabuki
  • 1 teaspoon of grape sugar / cane sugar / stevia
  • 4 ice cubes
  • 1/4 banana. You can possibly also add cucumber (without peel) as well as avocado.


The ingredients are blended into a creamy smoothie, served with ice cubes.

Recipe for “Matcha Gin & tonic” for 4 people

  • Add 120 – 140 ml of gin,
  • 4-5 tsp of matcha powder and ice cubes into a shaker
  • and shake for 1-2 minutes.

Then pour the beautiful green liquid into tall glasses, then add tonic and shower with a nice green foam. Tastes delicious and fresh.

Matcha Yamabuki can be used for almost anything, only your imagination sets limits. Can be used in sweet and sour dishes, in the pancake dough or in homemade spaghetti

Weight 0.11 kg
Choose size


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