• Shade-grown for up to four weeks → more chlorophyll & amino acids
• De-stemmed/de-veined (Tencha), then slow-milled on granite stones
• Consumed as a whole-leaf powder → vivid color, creamy body, deep umami

• No separation of veins/stems
• Leaves are rolled to shape and unlock aroma
• Typically machine-harvested; brewed as an infusion → clear liquor, lighter body

Matcha: Beverages, confectionery, bakery, dairy alternatives—when color, viscosity, and persistent flavor are required.
Leaf green tea: Clear drinks or light aromatics where solids are unwanted.

Matcha Latte Drinks: 2g per 500 ml of milk, plant based drink or even yogurt Confectionery/chocolate: 1–5% of Matcha; most popular: white chocolate
Baked goods: 0.8–2.5% of flour weight; keep oven temps moderate to protect color/aroma

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