Organic Green Tea Matcha "E" - Taste Colour Powder 350g - Sosa
41460
51.50 € excl. VAT
54.33 €
incl. VAT
Delivery: 24/48h
Organic Green Tea Matcha "E" powder - Sosa
Format: 350g jar | Taste Colour range
From the Taste Colour range, this organic grade "E" Matcha green tea powder delivers the characteristic green colour and delicate, balanced flavour of Japanese matcha to your preparations — without adding liquid. Grade E, more refined than grade C, offers a gentler aromatic profile, ideal for preparations where flavour balance is paramount.
- Use: Natural flavouring and colouring (beverages, fine patisserie, chocolate work, desserts, wagashi).
- Dietary: Vegetarian, Vegan, Kosher certified, Halal certified, Organic certified.
- Certifications: Clean Label, 100% natural origin, non-GMO.
- Dosage: QS — adjust to desired colour and flavour intensity.
Discover our Nitro Sour Matcha Tea and Yuzu & Matcha Cake recipes in the Recipes tab below ⬇️
Description
expand_moreTaste Colour Organic Matcha "E" Green Tea: the green colour and delicacy of Japanese matcha for your refined creations
This Sosa organic grade "E" Matcha green tea powder is made from Camellia sinensis leaves sourced from certified organic Japanese farming. A 100% pure ingredient, it presents as a fine yellowish-green powder with the characteristic flavour of green tea — gentler and more balanced than grade C, for preparations where aromatic subtlety is key.
Grade E is particularly well suited to gastronomic beverages, fine patisserie and delicate desserts where excessive bitterness would be undesirable — while retaining the intense natural green visual signature characteristic of matcha.
Applications & Creative Inspirations
- Beverages & gastronomic infusions: Dissolved in water or a plant-based milk, it produces matcha teas, lattes, smoothies or nitrogen-charged foamy beverages — its gentle aromatic profile allows for well-balanced drinks without excessive bitterness.
- Fine patisserie & cake design: Incorporated into a financier, diplomat cream or yuzu jelly insert — grade E adds colour and aroma without overpowering other flavours. Particularly successful with yuzu, vanilla and white chocolate.
- Creative chocolate work: In ganaches or bonbon coatings, its gentleness allows for finer and more complex pairings than grade C — ideal for chocolatiers seeking subtlety.
- Desserts & entremets: Bavarian cream, mousse, jelly or matcha glaze — grade E delicately colours and flavours without excessive bitterness.
- Wagashi & Japanese confectionery: An essential ingredient in both traditional and modern Japanese-inspired confections for authentic colour and aroma.
- Finishing & decoration: Dusted over a plate, entremet or glass — an immediately elegant natural green powder carpet.
Recommended pairings: the wellness & Asian flavour range
- Sosa Natural Yuzu Flavour and Sosa Natural Yuzu Paste — the matcha-yuzu pairing, a defining signature of contemporary Japanese patisserie.
- Sosa Naturfoam — for nitrogen-charged foamy matcha beverages of remarkable lightness and stability.
- Sosa Spearmint Natural Powder Extract — cool minty freshness as a counterpoint to the gentle vegetal character of matcha.
- Sosa Organic Matcha "C" Green Tea — grade C for applications requiring a stronger, more pronounced aromatic intensity.
Technical Specifications
| Key Point | Details |
|---|---|
| Form | Fine yellowish-green powder |
| Composition | 100% organic Matcha green tea powder (Camellia sinensis) — Japan |
| Grade | Grade E — fine patisserie and beverages (gentle, balanced profile) |
| Certifications | Organic certified, Clean Label, 100% natural origin (non-GMO, non-ionised) |
| Dietary | Vegetarian, Vegan, Kosher certified, Halal certified |
| Dosage | QS — adjust to desired colour and flavour intensity |
| Storage | 24 months in a dry place, 15–25°C, away from light and odours |
Technical tip: Grade E differs from grade C in its gentler, more balanced aromatic profile — the preferred choice for gastronomic beverages and preparations where matcha accompanies other delicate flavours such as yuzu or vanilla. Sensitive to light and oxidation — reseal tightly after each use and store away from light to preserve colour and aroma.
Taste Colour in action — professional demonstration
Discover how to introduce colour and flavour into your preparations without adding water: flavoured chocolate tablets, praline ganaches, cookies, mint financiers, passion fruit saint-honoré. A complete demonstration by the Sosa chef, with technical explanations on freeze-drying and its applications in chocolate work, patisserie and ice cream.
Video in Spanish — the visuals and technical gestures speak for themselves to any professional.
Allergens: Contains no major allergens. May contain traces of tree nuts, milk, soy, sulphites, egg, mustard, celery, sesame, peanuts.
Delivery times
expand_moreDelivery times mentioned on each product only concern shipments in France:
- 24/48h delivery: This product is currently in stock and will be shipped within 24 hours. This delivery time is valid only for shipments in Metropolitan France. The estimated delivery time for Corsica is of 3 to 5 working days.
- Delivery from 3 to 10 working days: This product requires restocking. It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
- Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).
Foreign countries:
- European countries: Estimated delivery time between 5 and 10 working days.
- Switzerland: Estimated delivery time between 5 and 10 working days.
For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.
Recipes
expand_more
Nitro Sour Matcha Tea
From the SOSA culinary development and expertise kitchens
A signature non-alcoholic beverage: the intensity of grade E Matcha combined with the freshness of lime and the light foam of Naturfoam — for a gastronomic beverage experience that is stable and reproducible.
Makes approximately 1.2 litres
Steps: 2
1 - Matcha tea base
- 600g Still mineral water
- 5g Sosa Organic Matcha "E" Green Tea Powder
- Combine the water and matcha powder in a container.
- Blend with a hand blender until fully dissolved.
- Strain through a coffee filter. Set aside.
2 - Nitro soda blend
- 600g Matcha tea base (step 1)
- 50g Caster sugar
- 20g Fresh lime juice
- 1.2g Sosa Naturfoam
- 3g Sosa Flaxfiber
- Combine all ingredients in a jug and blend with a hand blender.
- Strain finely.
- Pour the mixture into an ISI Nitro siphon. Add the pure nitrogen charge and shake well.
- Store in a reversed bain-marie or in the refrigerator at 4°C for at least 2 hours before use.
Yuzu & Matcha Cake
From the SOSA culinary development and expertise kitchens
The quintessential Japanese pairing: a Matcha financier enriched with almond flour, with a yuzu gellan insert and a yuzu diplomat cream — citrus freshness and vegetal bitterness in perfect balance.
Makes 1 cake (approximately 8 portions)
Steps: 4
1 - Matcha Financier
- 90g Sosa Extra Fine Marcona Belona Almond Flour
- 225g Icing sugar
- 90g Plain flour
- 5g Sosa Baking Powder
- 15g Sosa Organic Matcha "E" Green Tea Powder
- 150g Clarified butter
- 225g Pasteurised egg whites
- Combine the egg whites and icing sugar and mix well with a spatula.
- Add the almond flour, plain flour, baking powder and matcha powder. Mix for one minute.
- Emulsify with the clarified butter until the batter is smooth and homogeneous.
- Pour into a buttered loaf tin and set aside.
2 - Yuzu Gellan Insert
- 200g Sosa Natural Yuzu Paste
- 300g Water
- 8.5g Sosa Gellan Gum
- 40g Caster sugar
- 1g Seasons Yellow Natural Powder Colouring – Pavoni Italia
- Combine all ingredients in a saucepan and bring to the boil, stirring constantly.
- Maintain the boil for 1 minute, then pour into a cylindrical insert mould.
- Leave to cool and set in the refrigerator.
3 - Yuzu Diplomat Cream
- 200g Yuzu juice
- 300g Caster sugar
- 300g Whole eggs
- 27g Sosa Gelcrem Hot
- 50g Butter 82% fat
- 20g Whipping cream 35% fat (semi-whipped)
- Combine the yuzu juice, sugar, eggs and Gelcrem Hot in a saucepan.
- Cook over medium heat, stirring constantly, until the mixture comes to the boil and thickens.
- Remove from the heat, add the butter and blend until smooth.
- Leave to cool completely, then fold in the semi-whipped cream gently with a spatula.
4 - Baking and Final Assembly
- Place the yuzu gellan insert in the centre of the financier batter. Bake at 170°C for 25 to 30 minutes until fully cooked through.
- Leave to cool completely before unmoulding.
- Pipe the yuzu diplomat cream over the top of the cake.
- Decorate with additional yuzu gellan cubes and the passion fruit crispies.
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