Miboba Taiwan-Made Pure Unsweetened Matcha Powder | Japanese-Style Matcha for Baking
A rich tea flavor for brewing or pastry applications. Use it in matcha lattes, smoothies and frappés. Contact us for commercial use inquiries.
Preparation
- Pure Unsweetened Matcha Powder
- Suitable for baking, brewing and pastry applications.
Origin
- Made in Taiwan. The supplier listing states SGS testing and U.S. FDA certification for food use; request the applicable product documentation.
Storage
-
Store in a cool place at room temperature away from direct sunlight. Reseal after opening and always use a clean, dry spoon.
Specifications
-
600G * 30 Bags
Matcha Powder
| 1. Ceremonial Grade | 2. Premium Grade / Usucha (Thin Tea) | 3. Culinary Grade | Ingredient / Bulk Grade） | |
|---|---|---|---|---|
| Quality | Made from the youngest tender leaves and slowly stone-ground into an exceptionally fine powder with a bright green color. |
A blend of tender and partly mature leaves, finely ground with a green color that is slightly darker. |
Ground from more mature leaves, with a dark green or yellowish color. |
Uses even more mature leaves, producing a darker color and stronger bitterness and astringency. |
| Characteristics | Very low bitterness and astringency, a rounded smooth taste, vivid green color, natural sweetness and refined umami. |
Green color with a balance of umami and mild bitterness, a fresh aroma and a noticeable sweet finish. |
Strong tea flavor and greater astringency, with a yellow-green or olive color; the aroma holds up well during heating. |
Lower cost, with the main emphasis on matcha color and aroma. |
| Uses | Primarily used for koicha (thick tea) in Japanese tea ceremonies; the highest grade for drinking and appreciating matcha. |
Suitable for everyday usucha (thin tea), matcha lattes, panna cotta, ice cream and other desserts prepared without heating the matcha. |
Suitable for baking cakes, cookies and macarons, as well as ice cream, sauces and beverages. |
Suitable for large-scale food processing, including instant matcha powders, cookie fillings and beverage premixes. |
| Notes | Limited production and higher prices make it suitable for customers with demanding flavor requirements. |
Commonly used by cafés and dessert shops for good flavor and value. |
Its strong tea flavor pairs well with sugar and dairy, helping matcha stand out. |
Mainly used for OEM and factory production; not recommended for drinking on its own. |
Additional Insights
✅ Color:
Higher grades generally have a brighter green color; longer shading increases amino acid content.
✅ Taste:
Premium matcha emphasizes sweetness and umami; lower grades have a heavier tea flavor and more pronounced bitterness and astringency.
Price Factors)
Quality varies with origin, such as Uji, Shizuoka and Kagoshima in Japan, picking method (hand or machine), and grinding method (stone or machine).
✅ Storage:
Protect from light and moisture and store at a low temperature to minimize oxidation, discoloration and flavor loss.
Quality Indicators)
Aroma: Premium matcha has fresh grassy, buttery and seaweed notes.
Texture: Top-grade matcha is exceptionally fine and silky, similar to talc in texture.
