Awaken Matcha - Culinary

At Awaken, we believe that transparency matters — especially when it comes to what we drink and eat. Our Culinary Grade Matcha is not the same as our Awaken Matcha First Flush (often marketed as “ceremonial grade”). It’s a later harvest matcha, made for baking, cooking, smoothies, and lattes, rather than for traditional tea preparation.

This matcha comes from tea fields in Kagoshima, Japan, a region known for its clean air, natural spring water, and fertile volcanic soil. The leaves are sun-grown and harvested in autumn, when they are slightly more mature and full-bodied. Because of this, the powder develops a bolder, earthier flavour with a touch of umami and mild bitterness, rather than the delicate sweetness found in our First Flush Matcha.

Nutritionally, this later harvest contains less L-Theanine and caffeine, but remains rich in vitamin C, catechins, and antioxidants, supporting energy and focus in a different way. The colour is a natural, clean green — not as vibrant as a first flush, but still beautifully balanced — and it blends smoothly into recipes, giving them both flavour and depth.

If you’re new to matcha, this is a wonderful place to start: an approachable way to discover its taste and benefits before moving to a first flush drinking matcha. It’s also perfect if you love adding a touch of Japanese green tea flavour to your creations in the kitchen.

• Tasting notes: Earthy, brisk, slightly bitter with subtle umami.
• Best for: Baking, cooking, smoothies, lattes.
• Origin: Single origin – Kagoshima, Japan.
• Cultivars: Yabukita, Asatsuyu, Okumidori, Saemidori, ecc.
• Harvest: Third harvest (Sanbancha), sun-grown.