Matcha or matcha standard 001 is used for baking, soups, coffee and other beverages. It has a stronger and bitter taste, compared to premium grades, which favorably shades the sweetness of desserts and enriches the taste palette of familiar dishes. The use of matcha in cooking In the food industry, culinary matcha is added to cocktails, snacks, vegetable milk, ice cream. Starbucks prepares Frappuccino popular among visitors with green powdered tea, and ice cream latte has not gone out of fashion in restaurants and cafes for a couple of years. Grade eco is added to restaurant and home-cooked dishes. For example, in sauces that are served with bacon, toast and poached egg. Or in vegetable purees, perfectly combined with fish. Matcha eco is popular in the sweet: desserts become bright, not cloying and very unusual. With cocktails, matcha gives other drinks a characteristic tartness and an unusual emerald hue. How tea is produced Chinese matcha standard 001 is obtained from the leaves of the second collection growing on the lower branches of tea bushes. Raw materials can be ground with stiffer stems and "veins" of leaves, which gives the powder a more intense taste that will not be lost among other ingredients of the dish.