There are some important factors to consider when purchasing Matcha green tea. For detox you want to purchase authentic matcha powder.

• Product of Japan
• Vibrant green (first flush)
• Shade grown and stone ground
• Organic
• Ceremonial grade

How to drink matcha

For ceremonial grade matcha, it’s recommended to only mix it with hot water and nothing else. Ceremonial grade has a very delicate flavour, with vegetal notes and naturally sweet so must be served as purely as possible.

What you need: Matcha bowl, matcha spoon and matcha whisk

Preparation:  Sift 1 scoop of matcha into your bowl. Add 75ml of hot water. Knead with the matcha whisk until smooth and briskly.  Whisk in “w” motion until the surface of the matcha becomes frothy. Consume immediately.

Pure Matcha goodness

Recharge your batteries with a nutritious cup of Matcha Tea. Full of health benefits and it tastes great! Try Tea Drop’s ceremonial green matcha for your detox today. Organic, packed in small batches and 100% fresh, this is an authentic matcha experience. Leaves are shade-grown, stone ground, de-veined and de-stemmed to create a pure, full-flavoured matcha from Japan.

Japanese Matcha has long been cherished for its vibrant green hue, earthy aroma, and smooth umami taste. Beyond its traditional role in tea ceremonies, matcha has become a versatile ingredient in modern kitchens, adding a unique depth of flavour to both sweet and savoury creations. Tea Drop’s Pure Organic Matcha is crafted from the finest shade-grown tea leaves, offering a well-balanced profile perfect for culinary applications.

Elevate Your Culinary Creations with Tea Drop Japanese Matcha

1. Matcha White Chocolate Coated Strawberries

A simple yet elegant treat, these matcha white chocolate strawberries bring together creamy sweetness and earthy matcha notes. Crafted in collaboration with an artisan chocolate maker, this exclusive Tea Drop creation showcases the finest white chocolate blended with our signature Japanese Matcha. The result is a smooth, balanced bite that enhances the natural juiciness of the strawberries, delivering a truly indulgent Tea Drop experience.

2. Raspberry Matcha Roulade

A delightful fusion of tangy raspberries and the deep, velvety essence of matcha, this roulade is a showstopper. The earthy undertones of Tea Drop Japanese Matcha beautifully complement the sweet and tart raspberry filling, creating a perfect balance of flavours. The soft sponge infused with matcha not only enhances the taste but also adds an elegant touch to the presentation. Find the full recipe here.

3. Matcha Chocolate Truffles

Indulgent and rich, these matcha-infused chocolate truffles are a luxurious treat. The velvety dark chocolate melds with the smooth umami of Tea Drop Japanese Matcha, resulting in a sophisticated bite-sized delight. A dusting of matcha powder enhances the depth of flavour, making each truffle an irresistible delicacy. Discover how to create these decadent truffles by following the recipe here.

4. Iced Mango Matcha Latte

A refreshing twist on a classic favourite, the Mango Matcha Latte combines the creamy, umami-rich taste of Tea Drop Japanese Matcha with the sweet and tropical notes of mango. This vibrant blend offers a naturally energising drink that’s both refreshing and indulgent. Whether enjoyed hot or iced, it’s the perfect way to experience the harmonious balance of matcha and fruit. Learn more about our matcha and how to make the perfect mango matcha latte here.

The possibilities with Tea Drop Japanese Matcha are endless. From matcha-infused smoothies to delicate matcha cookies and Matcha Strawberry Chocolate, this finely ground green tea powder brings a vibrant twist to everyday recipes.

Why Choose Tea Drop Japanese Matcha?

Our Organic Matcha is sourced from Japan’s finest tea gardens, ensuring an authentic and high-quality experience in every sip or bite. Whether you’re a home baker, a seasoned chef, or a matcha lover, Tea Drop Japanese Matcha is your go-to ingredient for culinary excellence.

If you love our Peppermint tea and chocolate. Here's a fantastic recipe for some delicious peppermint chocolate brownies! 

Ingredients

• 145g unsalted butter; more for greasing the pan'
• 120g dark chocolate, 60-70% cacao, roughly chopped
• 45g unsweetened Dutch process cocoa powder
• 1/2 tbp. espresso powder
• 4 tsp. Tea Drop peppermint tea leaves
• 250g dark brown granulated sugar
• ​3 large eggs
• ​1/4 tsp. kosher salt
• 65g all-purpose flour

How to make 

Center a rack in the oven and heat the oven to 350°F. Butter the bottom and sides of a 7×11-inch baking pan, line it with parchment (the paper should extend at least an inch above the long sides to act as handles for getting the brownies out), and butter the paper.

Combine the chopped chocolate, cocoa powder, and espresso powder in a heatproof bowl and set aside.

Add the butter and 2 teaspoons of peppermint loose leaf tea to a small saucepan over medium heat and cook the butter for about 5 minutes, swirling the pan occasionally.

Immediately filter out the tea and pour the hot butter over the chocolate mixture and whisk until the chocolate is completely smooth and melted, then set aside.

Combine the brown sugar, 2 teaspoons of peppermint loose leaf tea and salt in a food processor and finely grind and set aside.

Add the eggs in a large bowl and beat with an electric hand mixer on high speed until light and fluffy. Thereafter mix the finely grounded sugar with the eggs and whisk again.

With the mixer on, pour in the slightly cooled chocolate butter mixture and blend until smooth. Sift in the flour and use a rubber spatula to gently fold until combined.

"Pour the batter into the prepared baking pan and smooth the top with a spatula and bake for around 40mins, until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool."

"Set the brownies on a cooling rack and cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 12 or 15 bars."

Enjoy!

Try our Peppermint Tea! A taste for all things cool!

Now, let’s put that matcha to good use with this stunning Raspberry Matcha Roulade.

We’ve partnered with MasterChef Semifinalist Elise Pulbrook to share this sensational summer recipe. Combining Elise’s culinary expertise with the premium quality of our Tea Drop Pure Organic Matcha, a culinary grade matcha, this tropical creation is sure to keep you cool while impressing your taste buds.

Raspberry Matcha Roulade Recipe

Ingredients

For the sponge:

• 5 egg whites

• 1/4 tsp cream of tartar

• 1/4 tsp salt

• 160g caster sugar

• 5 egg yolks

• 140g self-raising flour

• 3 tsp Tea Drop Premium Culinary Matcha

• 20g butter, melted

• 60g yogurt whey (or milk)

• 1 tsp vanilla extract

For the whipped matcha cream:

• 300g cream

• 4 tsp Tea Drop Premium Culinary Matcha (or to taste)

• 3 tsp icing sugar

Other ingredients:

• Raspberry jam

• Fresh raspberries

• Icing sugar & matcha for dusting

Method

1. Whip the egg whites with cream of tartar and salt in a stand mixer until foamy. Gradually add the sugar and continue whipping until stiff peaks form.

2. Add the egg yolks and whip briefly, just until incorporated.

3. Sift the matcha and flour into the mixture and fold gently until combined.

4. Stir in the melted butter, vanilla, and yogurt whey until fully incorporated. Be careful not to overmix.

5. Pour the batter onto a lined baking sheet (approximately 45cm x 30cm). Bake at 170°C for 15-17 minutes, or until a skewer comes out clean.

6. Once baked, carefully roll the sponge into a clean linen tea towel while still warm. Allow it to cool completely while wrapped and rolled.

7. Whip the cream with matcha and icing sugar until soft peaks form.

8. Once cooled, carefully unroll the sponge and spread a layer of raspberry jam, followed by the whipped matcha cream. Place fresh raspberries along the curled end to create a vibrant centre.

9. Roll it back up, then dust with icing sugar and matcha for a beautiful finish! Serve with extra cream if desired.

This Raspberry Matcha Roulade is a delightful fusion of flavours and textures. The light, fluffy sponge perfectly balances the richness of the matcha cream, while the raspberries add a refreshing tartness. Whether you’re a matcha aficionado or new to baking with tea, this recipe is an easy yet impressive way to explore the versatility of Tea Drop’s Culinary Matcha.

Ready to bake? Grab your matcha, roll up your sleeves, and treat yourself to a slice of matcha heaven

There’s something truly magical about pairing tea-infused desserts with a refreshing iced tea. The balance of warm, aromatic notes in a cake with the crisp, fruity essence of a chilled tea creates an experience worth savouring. Today, we’re sharing a delightful combination: Berry Glazed Earl Grey Tea Cake paired with Sweet Peach Iced Tea—a match made in tea heaven!

Why Tea & Dessert Pairings Work

Tea and desserts complement each other in unique ways. The tannins in tea balance the sweetness of baked goods, while their natural flavours enhance one another. Pairing the right tea with a dessert can elevate both elements, making each bite and sip more enjoyable.

The Dessert: Berry Glazed Earl Grey Tea Cake

This tender, flavourful cake is infused with Supreme Earl Grey, featuring black tea, citrusy bergamot, and a hint of floral elegance. The richness of the cake is beautifully contrasted by a vibrant berry glaze, creating a dessert that is both indulgent and refreshing.

Recipe: Berry Glazed Earl Grey Tea Cake by Elise Pulbrook

Cake Ingredients:

• 220g sugar

• 2 large eggs

• 200g natural yoghurt

• 5 tbsp bergamot-infused olive oil

• 1 tsp vanilla extract

• 3 tbsp Supreme Earl Grey tea

• 200g melted butter

• 250g plain flour

• 1 tsp salt

• 2 tsp baking powder

Method:

1. Blitz the sugar and eggs in a food processor until smooth.

2. Add the yoghurt, infused olive oil, and vanilla extract. Blitz to combine.

3. Add the remaining ingredients and blitz until just combined (less than 3 seconds).

4. Pour into a lined cake tin and bake at 180°C for 30 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.

Glaze Ingredients:

• 1/4 cup strawberries, mashed

• 2 blackberries, mashed

• 3/4 cup icing sugar (powdered sugar)

Method:

1. Mash the strawberries and blackberries together in a bowl until you have a chunky puree.

2. Sift the icing sugar into the puree and mix until smooth.

3. Drizzle the glaze over your cake and let it set before serving.

A refreshing glass of Sweet Peach Iced Tea perfectly complements the richness of the cake. Its naturally sweet, fruity notes bring a light and refreshing contrast to the buttery texture of the dessert.

For the best results, we recommend using the Tea Drop Tea Maker to brew your Sweet Peach Iced Tea effortlessly. For detailed brewing instructions, visit our Sweet Peach Tea page to learn more.

The next time you’re hosting an afternoon tea or looking for a special treat, try pairing a tea-infused dessert with a complementary iced tea. The Berry Glazed Earl Grey Tea Cake and Sweet Peach Iced Tea combination is sure to impress, offering a symphony of flavours in every bite and sip.

Cheers to tea, cake, and perfect pairings!