The baking grade matcha is plucked one-tip four-to-five-leaf. Due to the size of the fourth and fifth leaves are bigger, the tea leaves can do better photosynthesis to produce catechins. Catechin is the source of the astringency from the tea; therefore, you can experience the matcha taste and the astringency very easily after the matcha making process. Moreover, the unique matcha taste will be preserved even if baking under high temperature; hence Kokura is suitable for making pastry and dessert.
Here are simple instructions on how to make Matcha Tiramisu and Matcha Rare Cheesecake with our Kokura (Baking Grade Matcha).
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