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1. Minimalist Matcha Smoothie

with full benefits of matcha tea!


1 Banana

5 Ice cubes

3/4 cup Milk of your choice

1 tsp Matcha


Blend all four ingredients

Fun variations (substitute Matcha for flavored Matcha and use no ice cubes)

Matcha Lemon with 3/4 c Frozen blue berries
Matcha Rosehip with 3/4 c Frozen cranberries and a 1/2 tsp Apple cider vinegar
Matcha Ginger with 3/4 c Frozen pineapple
Matcha Mint with 3/4 c Frozen black berries


2. Overnight Matcha Chia Pudding

Fix the night before for quick breakfast


 ½ tsp. Matcha or Edible Green® green tea powder, regular or decaf

 2 Tbsp. Chia Seeds *

 *If you would like to make this into a thicker pudding like dish add 1 more Tbsp. of Chia seeds to mixture.

 1 tsp. Vanilla Extract

 1 packet Stevia or sweetener of your choice

 1 cup Milk of your choice (our favorite is almond & coconut blend milk)


 1. Add all dry ingredients in a container with lid and mix or shake well.

 2. Add vanilla extract, sweetener of your choice

 3. Let set in refrigerator overnight. In the morning mix well again with whisk. Ready to drink.


3. Matcha Energy Balls

The following recipe is from Shalane Flanagan and Elyse Kopecky’s cookbook Run Fast. Cook Fast. Eat Slow.

We made this delicious energy ball with our Matcha, finding it was a good source of energy and filling too.  Try using our Matcha Mint for an added fresh taste!



1/4 cup Shredded coconut

1/2 cup Dates (Deglet Noor variety)

3/4 cup Raw pumpkin seeds

2 Tbsp. Virgin coconut oil

1 Tbsp. Matcha

1/4 tsp. Fine sea salt

Dark Chocolate Coating:

2 Tbsp. Virgin coconut oil

3 Tbsp. Maple syrup

3 Tbsp. Unsweetened cocoa powder


Combine filling ingredients in blender or food processor.  Blend on high.

Form into balls; place on baking sheet lined with parchment paper.

Mix coating ingredients.

Dip balls into chocolate; place on baking sheet.

Store in refrigerator.


4. Spiced Matcha #1: Matcha Spiced Cider

Serve hot or cold


½ tsp. Matcha or Edible Green® green tea powder, regular or decaf

Juice from 1 to 2 small mandarin oranges, or 1 tsp. dry ground orange peel

Scant 1/8 tsp. Clove powder

¼ tsp. Cinnamon powder

1cup Hot water

1 packet Stevia or sweetener of your choice


Add all ingredients into mug, except hot water, and mix well.

Add hot water and stir well with a whisk.

You may adjust the amount of ingredients to taste.


Spiced Matcha #2: Matcha Turmeric Tea

Great for a cold day!


½ tsp. Matcha or Edible Green® green tea powder, regular or decaf

½ tsp. eachof Cinnamon, Cardmamon, Turmeric, & Grated Fresh Ginger

1 tsp. Vanilla Extract

1 packet Stevia or sweetener of your choice

1 cup Milk of your choice


Heat milk in saucepan until steaming

Add all other ingredients and mix well with a whisk.

Ready to serve.



5. Matcha Whey Yogurt Drink 


¼ cup Plain Yogurt

¼ cup Whey powder (our favorite is vanilla flavored one.)

1 Tbsp. Maple syrup

½ tsp. Matcha or Edible Green® green tea powder, regular or decaf

¾ cup Water or milk of your choice


Put the following ingredients in a blender or shaker bottle with an agitator ball and mix well.


Bonus Recipe

Smokey-Spicy-Matcha and Cocoa Almonds


2 cups Raw almonds

2 Tbsp. Extra Virgin Olive Oil

Mix together:

1 tsp. salt

½ to 1 tsp. Matcha

½ to 1 tsp. Spanish Smoked Paprika (choose the heat to taste)

1 cup (or a bit more) Cocoa Almonds


Pre heat oven to 325 degrees.

Spread 2 cups of raw almonds on a cookie sheet, and bake for 8 – 11 minutes, until the nuts are well-toasted.

Immediately put the nuts into a bowl, and drizzle the oil over the hot nuts.

Sift the spice/matcha/salt mixture over the nuts and toss to coat evenly.

Return the nuts to the cookie sheet to cool thoroughly.

When cool, mix in the cocoa almonds, and store in an airtight container. 


Find more recipes in our downloadable E-recipe book: HOW TO USE MATCHA from Sarah’s Kitchen


how to use matcha recipe e-book




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