Taste Colour Organic Matcha "C" Green Tea: the green colour and intensity of Japanese matcha in professional powder form

This Sosa organic Matcha green tea powder is made from Camellia sinensis leaves grown in the regions of Kyushu (Kirishima) and Kyoto, two of Japan's most celebrated terroirs for matcha quality. A 100% pure organic ingredient, it presents as a fine yellowish-green powder with a frank, characteristic green tea aroma and a pronounced, slightly bitter flavour — the signature of grade C, designed for professional cooking and patisserie.

Taste Colour matcha powder incorporates directly into your preparations without adding liquid — simultaneously colouring and flavouring masses, creams and coatings with a natural, luminous vegetable green.

Applications & Creative Inspirations

• Ice cream & sorbets: A natural green colour and intense matcha aroma in a plant-based milk ice cream or sorbet — grade C delivers the aromatic intensity needed to withstand dilution and cold.
• Patisserie & baking: Incorporated into a financier, cake, sponge or shortbread — the crumb takes on a characteristic green hue and a frank green tea aroma. Particularly successful with yuzu, lemon and white chocolate.
• Creative chocolate work: As a truffle coating or incorporated into a white chocolate ganache — naturally green bonbons with a subtle matcha aroma, highly sought after in contemporary confectionery.
• Noodles & Japanese cuisine: Incorporated into fresh noodle dough (matcha soba), it naturally colours and flavours — a traditional Japanese application with obvious gastronomic potential.
• Wagashi & Japanese confectionery: An essential ingredient in traditional Japanese sweets — mochi, daifuku, dorayaki — for authentic colour and aroma.
• Finishing & decoration: Dusted as a garnish on a plate, meringue or entremet — an immediately elegant natural matcha green 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 Spearmint Natural Powder Extract — cool minty freshness in perfect harmony with the vegetal bitterness of matcha.
• Sosa Naturfoam — for matcha beverages and mousses of remarkable lightness and stability.
• Sosa Prosorbet 100 Cold — the ideal plant-based stabiliser for a smooth, 100% vegan matcha sorbet.

Technical Specifications

Technical tip: Matcha powder is sensitive to light and oxidation — reseal the jar tightly after each use and store away from light to preserve colour and aroma. In hot aqueous media, it disperses easily with a whisk or blender. For even colouring in a fat-based medium (cocoa butter, cream), pre-dispersing in a small amount of warm liquid before incorporation is recommended.

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.