This superfood is packed full of vitamins, minerals and antioxidants and it tastes great.
Matcha is not only made for tea (ours is so fine it doesn’t need whisking), it may be used in so many ways, both sweet and savoury:
Try it in smoothies, porridge and muffins or even in iced tea with coconut water.
Why not sprinkle it on top of little lemon meringue tarts for a tasty treat or sandwich matcha macarons with raspberry buttercream for a real showstopper.
Add to sushi rice after cooking along with rice vinegar and sugar and top with miso grilled eggplant and dress with soy sauce and coriander leaves.
Use to poach salmon: the matcha imparts a grassy, herbal flavor which contrasts well with the fish. Serve on buckwheat noodles tossed with endamame beans, sesame oil, lime juice, honey, soy and ginger.