Culinary Reserve Matcha
Bold Matcha for Lattes, Smoothies, and Baking
Summer harvest · bold and deep · holds up to milk, ice, and heat
Culinary Reserve Matcha
Use it: Hot Latte · Iced Latte · Smoothies · Baking
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Description
Culinary Reserve is our culinary matcha: the same Japanese green tea we sell by the pound to cafés and professional kitchens, now sized for yours. It is a bolder, deeper cup than our ceremonial grades, and that is the point. This is the matcha that holds its flavor through milk, sweetness, ice, and heat.
Use it for lattes, iced matcha, smoothies, and anything that goes in the oven. A teaspoon whisked into a splash of hot water and topped with steamed milk makes a café latte at home. A tablespoon folded into batter turns a pound cake green and grassy.
It comes from a family that has been selecting and making matcha for 400 years. Mike Harney and his team select it, and our tasting team cups every new lot before it ships, the way we have chosen every tea for four decades.
Mike's Rating
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Ingredients
A Matcha Made for Your Kitchen
A culinary grade is chosen for what it does in a recipe. Culinary Reserve keeps its matcha flavor in a latte, an iced matcha, a smoothie, or a cake.
Japanese Matcha
A Japanese matcha from the summer harvest, with melon and vegetal notes.
Bold Through Milk and Heat
Bolder and deeper than our ceremonial grades, so the matcha still comes through in milk, over ice, and in the oven.
Chosen to Harney Standards
Sourced and tasted to the same standards as all of our teas, as we've done since 1983.
Make it Your Way
Matcha Latte
Matcha as your morning cup. Smooth and as sweet as you like it.
- 3 g matcha (about 1½ tsp)
- 60 ml (2 fl oz) water at 175°F (80°C)
- 200 to 300 ml (about 7 to 10 fl oz) milk of choice, steamed
- Honey or simple syrup, to taste (optional)
- Matcha bowl or wide cup
- Bamboo whisk or electric frother
- Milk steamer or saucepan
- Sift the matcha into a bowl or wide cup.
- Add 60 ml (2 fl oz) of water at 175°F (80°C) and whisk until smooth and lump-free.
- Steam or heat the milk to about 150°F (65°C), warm but not boiling.
- Pour the matcha over the milk, stirring before drinking.
- Sweeten to taste, if desired.
Iced Matcha
Bright, refreshing, and ready in two minutes. The summer staple.
- 3 g matcha (about 1½ tsp)
- 120 ml (4 fl oz) cold water
- 120 g ice cubes (about 1 cup)
- Honey or simple syrup, to taste (optional)
- Mason jar or cocktail shaker with a tight lid
- Tall glass
- Add the matcha and 120 ml (4 fl oz) of cold water to a mason jar or shaker.
- Seal the jar and shake vigorously for 15–20 seconds, until the matcha is dissolved and slightly foamy.
- Fill a tall glass with ice.
- Pour the matcha mixture over the ice.
Common questions
Everything you might be wondering before your first brew.
Yes. Matcha is green tea, made from the same plant, Camellia sinensis, as the rest of the tea we sell. The difference is how it is grown and prepared: the leaves are shaded for weeks before harvest, then dried and stone-ground into a fine powder. Instead of steeping leaves and removing them, you whisk the whole leaf into water and drink it.
Most green tea is steamed or pan-fired, rolled, and dried, and you steep it. Matcha starts from leaves grown under shade for several weeks, which changes their color and flavor, then dried flat and ground into powder. That flat, de-veined leaf has its own name, Tencha. Because you drink the whole leaf instead of an infusion, the taste is fuller and the color is brighter.
If most of your matcha goes into milk, smoothies, or baking, it is. If you want a bowl to drink with water alone, our Superior Ceremonial Matcha is made for that.
Yes. A tablespoon (about 6 g) folded into batter turns a pound cake green and grassy, and the flavor holds through the heat of the oven.
No. A bamboo whisk gives great froth, but a small electric frother or a lidded jar, or cocktail shaker all work.
About 80 milligrams in a standard 2 gram bowl, a little less than a typical cup of coffee. Because you are drinking the whole leaf rather than an infusion, matcha carries more caffeine than the same amount of steeped green tea.
Matcha is ground leaf, so it has far more surface area than whole-leaf tea and it fades faster once it meets air. Keep it sealed, cool, and away from light, and refrigerate it after opening.