🌱 Product & Origin
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Emerald (Imperial‑grade) Matcha is grown in Uji, Kyoto, Japan—a legendary region for matcha known for its premium quality
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Produced using shade-grown tencha leaves, it’s stone-ground into a vivid, finely milled powder prized for its smooth texture and intense emerald hue
🍵 Taste & Grade
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This Imperial‑ or Ceremonial‑grade matcha delivers creamy umami, minimal astringency, and a hint of sweetness—ideal for both traditional tea and premium lattes
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Users describe its profile as “smooth and easy brewing,” with a mellow grassy character and light caramel or nutty notes, especially when mixed with milk
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Emerald is praised for being vibrant and frothable, making it suitable for Hot Thin Tea (Usucha) and Latte blends.
🫖 Uses & Culinary Applications
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Traditional: Whisked with water to create frothy Usucha or thicker Koicha.
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Lattes & Smoothies: Blends well for creamy matcha lattes; fans note it’s “creamy, nutty,” especially in milk-based drinks.
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Baking & Desserts: Perfect for adding earthy green tea flavor to cakes, cookies, ice cream, and even savory dishes.
✅ Health Benefits & Trends
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Contains high levels of EGCG antioxidants, offers a calm‑alert energy boost, and may support skin, metabolism, heart, and brain health.
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Growing demand is creating periodic supply constraints globally due to labor-intensive harvesting in Japan.
🧭 Who’s It For?
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Matcha enthusiasts seeking vibrant color, umami depth, and ceremonial-grade smoothness.
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Café and home baristas wanting a balanced, lat-worthy matcha for daily use.
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Foodservice operators looking for larger formats to incorporate into premium items.
⚠️ Tips for Storage & Use
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Storage: Keep sealed and away from light and heat—freeze extras to preserve freshness, but allow 24 hr acclimation before opening.
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Preparation: Use water around 75–80°C, whisk briskly in a bowl or suspension mug for foam.
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Sweetness Balance: Some find it slightly bitter solo; adding a touch of milk or a sweetener (e.g., monk fruit) enhances drinkability .
