Matcha & Ube

Matcha and ube: two plant-based powders with unique flavours

Matcha and ube are two iconic Asian ingredients renowned for their vibrant colour, distinctive flavour, and versatile uses in drinks and cooking alike.

Matcha, crafted from Camellia sinensis green tea leaves, is shade-grown and then finely ground. This method preserves all the leaf's rich nutrients, particularly catechins (EGCG) and L-theanine.

Ube, on the other hand, is a variety of purple yam native to the Philippines. Ground into a powder, it offers a smooth texture and a slightly sweet taste, between vanilla and hazelnut, making it a favourite ingredient in lattes, desserts, and pastries.

Our selection of organic matcha and ube

At Kusmi Tea, we offer a selection of carefully sourced organic powders:

Japanese matcha: ideal enjoyed pure or as a latte, with a balanced vegetal flavour and a wonderful umami intensity. There are several types of matcha tailored to every use: classic matcha for every day, premium matcha for a more delicate balance, or ceremonial matcha for a pure, refined tasting experience, as well as culinary matcha for your recipes and pastries.

Ube powder: perfect for indulgent drinks and creative recipes, with its natural purple colour and delicately sweet taste. Available in several flavours: plain, strawberry and vanilla, to vary the pleasures.

These two products adapt to all your wishes, from daily wellness rituals to culinary creations.

Their health benefits

Matcha's primary benefit lies in its high antioxidant content and its ability to provide gentle, steady energy, with no spikes or crashes. Thanks to L-theanine, it promotes focus while providing a feeling of calm.

Naturally rich in fibre and plant pigments (anthocyanins), ube is mostly used for its nutritional qualities and its delicious taste. It easily fits into a balanced diet.

How to use them?

These two powders lend themselves to many preparations, from the most traditional to the most creative.

For drinks:

• Matcha can be enjoyed whisked with hot water, as a matcha latte with milk (plant-based or dairy), or even iced for summer
• Ube is mainly used in lattes, with hot or cold milk, for a sweet, comforting drink

For baking and cooking:

• Matcha brings an elegant vegetal note to loaf cakes, madeleines, cookies, cheesecakes or matcha tiramisus
• Ube is perfect for indulgent recipes like brownies, brioches, custards, ice creams or pancakes, with a naturally sweet touch
• Both can also be used in original creations: smoothies, bowls, or marbled matcha-ube desserts

Matcha vs ube: what are the differences?

• Flavour: vegetal and slightly bitter for matcha, mild and sweet for ube
• Use: energising drink for matcha, indulgent ingredient for ube
• Colour: deep green vs intense purple

Discover all the differences between matcha and ube in our dedicated article.