Culinary Matcha Grade

In the competitive commercial bakery, confectionery, and frozen dessert industries, matcha has transitioned from an exotic seasonal trend into a core flavor category. However, executive pastry chefs, central kitchen operators, and R&D food scientists face severe operational challenges when selecting green tea raw materials:

1. Thermal Degradation & Browning: Standard culinary green tea powders lack heat stability. When exposed to standard baking temperatures ($170^circtext{C} – 200^circtext{C}$ / $340^circtext{F} – 400^circtext{F}$), delicate pigments oxidize rapidly, turning vibrant doughs into unappealing muddy brown or dull olive crusts.

2. Flavor Muting by Fats & Sugars: Commercial baking recipes rely heavily on rich lipids (butter, cream, egg yolks, cocoa butter) and sweeteners. Low-grade tea powders get completely overpowered by these heavy ingredients, forcing kitchens to inflate dosage rates and destroy moisture balance.

3. Chalky Texture & Sedimentation: Coarse powders fail to emulsify smoothly into fat bases, ganaches, or ice cream mixes, leaving a gritty, chalky residue on the consumer’s palate.

4. Inflated Imported Ingredient Costs: Sourcing imported Japanese culinary grades through multi-tier distributor networks incurs high middleman markups, severely squeezing bakery gross margins.

At Matcha.com.vn, we solve these technical and commercial hurdles at the source. Operating an integrated single-origin 50-hectare estate on the Mộc Châu Plateau at 1,500 meters elevation, we manufacture a specialized Culinary / Baking Grade Matcha. Milled to a fine 800–1000 mesh (15–20 microns), shade-grown for 10–12 days, and flash-steamed upon harvest, our Culinary Grade delivers high-heat color stability, bold flavor strength, and optimized food-cost efficiency for high-volume foodservice operations.

Formulated for Culinary Excellence – Why Choose Our Culinary Matcha Grade?

Our Culinary Grade Matcha is not a generic lower-grade byproduct; it is an intentionally engineered raw material designed specifically to withstand baking stress and complement rich dessert bases.

Technical Specifications & Quality Compliance

For commercial buyers, quality control teams, and R&D food scientists, standardized technical parameters and regulatory compliance are essential for recipe scaling and international trade. Our Culinary Grade Matcha is manufactured under strict ISO 22000:2018 and HACCP quality management systems.

echnical Parameter Matrix

• Product Grade: Premium Culinary / Baking Grade Matcha Powder

• Botanical Source: 100% Camellia sinensis (Yabukita & Selected High-Altitude Cultivars)

• Geographic Origin: Mộc Châu Plateau, Sơn La Province, Vietnam (1,500m Elevation)

• Harvest Season: Summer / Autumn Flush (Shade-grown 10–12 days)

• Processing Method: Steam-deactivated (Fukamushi), Air-separated Tencha, Precision Micronized

• Color Profile (CIELAB): Vibrant Olive Green / Leaf Green ($L^* > 52$, $a^* < -10$, $b^* > 18$)

• Flavor Profile: Bold Green Tea Aroma, Brisk Astringency, Mild Umami, Clean Finish

• Particle Size: 800 – 1000 Mesh (15–20 Microns)

• Moisture Content: Below 4.5% (High dry-matter stability prevents clumping)

• Thermal Tolerance: High resistance to baking heat ($170^circtext{C} – 200^circtext{C}$ / $340^circtext{F} – 400^circtext{F}$)

• Solubility & Dispersion: Excellent dispersion in water, fats (butter, cocoa butter), dairy, and flour mixes

• Recommended Dosage: $1.5% – 3.0%$ by weight of total recipe formulation

• Shelf Life: 18 Months (Stored unopened in original vacuum-sealed packaging)

Food Safety & Quality Certifications

We maintain international-level food safety controls across our 50-hectare estate and modern processing facility.

• ISO 22000:2018 Certified: Comprehensive food safety management covering farming, processing, micronization, and packaging.

• HACCP Certified: Strict Hazard Analysis Critical Control Point protocols enforced at every production step.

• FDA Registered Facility: Fully registered and compliant with U.S. Food and Drug Administration import regulations.

• Halal Compliant: Certified production environment suitable for distribution in Muslim-majority markets.

• Chemical & Microbiological Safety: Free from artificial colorants, added sugars, preservatives, or chemical fillers. Fully compliant with EU and US EPA Maximum Residue Limits (MRLs) for pesticides, heavy metals, and radiation.

Export Documentation & Compliance Dossier

Every commercial shipment includes a complete export documentation package:

1. Certificate of Analysis (COA): Issued per production lot, verifying physical metrics, moisture content, heavy metals, and microbiological safety.

2. Phytosanitary Certificate: Issued by Vietnam’s Plant Protection Department.

3. Certificate of Origin (Form E, Form EUR.1, or Standard C/O): Provided to help importers leverage preferential tariff rates under EVFTA, CPTPP, and ASEAN agreements.

4. Technical Data Sheet (TDS) & MSDS: Detailed physical-chemical profiles available for commercial R&D teams.