Carnival Matcha 100% Uji Matcha from Japan

The Ultimate Collection - Matcha Recipe

In Our Xmas Gift Box – The Ultimate Collection

You'll get 3 matcha tins for every moment: lattes, ceremony, baking & dessert; and here's how to best use them in every occasion. *Comes in this xmas gift box as a free pack. :) 

🍵 1. Matcha Latte (IROIRO 色々)

2g matcha + 20–30ml hot water + 200ml milk

Whisk matcha with hot water, pour over milk, 15ml -30ml sweetener if you like.

Sub with 4g Asagiri if you like stronger bitter Matcha. Best enjoyed with matcha foam. 

 

Matcha Foam Ingredients (makes enough for 5 drinks)

  • 4g matcha (Asagiri)

  • 150ml cream or half-and-half

  • 20ml milk (oat or dairy both work)

  • 15ml simple syrup or vanilla syrup (adjust sweetness)

  • Pinch of salt (optional — enhances flavour)

 

🍃 2. Usucha 薄茶 (HANAMI 花見)

2g matcha + 60–70ml hot water

Whisk into a smooth paste, add more water, then whisk fast for a light foam. Add ice cubes for a more refreshing summer.

 

🌱 3. Koicha 濃茶 (HANAMI 花見)

4g matcha + 30ml hot water

In stages slowly with whisk (no froth) until thick and glossy.


🍪 4. Matcha Cookies (UJIKUMI 鞠+ IROIRO 色々)

Ingredients

  • 160g butter

  • 120g sugar

  • 1 egg

  • 240g flour

  • 8g matcha (6g UJIKUMI + 2g IROIRO)

  • 1 tsp baking powder

  • Pinch of salt

Method

  1. Mix butter + sugar, then egg.

  2. Sift dry ingredients + matcha, fold in.

  3. Chill dough 30 min.

  4. Bake 170°C for 10–12 min.

    → UJIKUMI gives colour; IROIRO adds smoother flavour.

 

 🍨 5. Matcha Ice Cream (UJIKUMI 鞠) 

Ingredients

  • 500ml milk

  • 250ml cream

  • 120g sugar

  • 4 egg yolks

  • 10g UJIKUMI matcha

Method

  1. Heat milk + cream.

  2. Whisk yolks + sugar; temper with hot milk.

  3. Cook on low until thickened.

  4. Whisk matcha with a little hot custard, combine back.

  5. Chill, churn, freeze.

    → Strong, earthy matcha perfect for desserts.