Matcha Powder Uji Matcha Latte from Tsuboichi 100g

You can make an authentic Uji matcha latte, just like you would drink in a café.
As no milk powder is used, you can make your Uji matcha latte as thick as you like.
For those with milk allergies, it can also be made with soya milk and can be mixed with yoghurt and ice cream as well as iced lattes. No artificial sweeteners, flavourings or preservatives. Makes approximately 10 cups.

Tea masters have carefully selected Uji matcha to match the milk. Even when mixed with the strong taste of milk, the tea flavour remains strong and the matcha's bright green colour is visible.

Blended with gently sweetened Wasanbon sugar. The blending technique of tea masters is also utilised in the sugar to create a uniquely delicious taste.

About Tsuboichi Seicha Honpo

Tsuboichi Seicha Honpo is dedicated to delivering the highest quality authentic matcha, meticulously selected by expert tea appraisers.

Superior Leaf Selection

At Tsuboichi, they pride themselves on their team of certified Japanese tea appraisers and instructors, who oversee every step from tea leaf procurement to processing and packaging. This ensures that only the finest raw materials are used without any unnecessary additives. Each year, their sixth-level tea appraiser personally visits tea-growing regions to select the best first-flush leaves for their annual production. Their longstanding relationships with tea farmers nationwide allow them to source high-quality tea leaves at fair prices, ensuring optimal quality and freshness.

Artisan Craftsmanship and Aging in a Century-Old Storehouse

Their expertise doesn't stop at selection. Tsuboichi’s master craftsmen skillfully bring out the best flavours of the tea leaves. Their matcha is aged in a more than 100-year-old earthen storehouse, further enhancing its rich, complex flavours. By managing every aspect of production in-house, they maintain the highest standards of quality, providing you with matcha that exemplifies the pinnacle of Japanese tea craftsmanship.