Recipes

Matcha not only gives your recipes the characteristic green color but also a uniquely mild-bitter taste and valuable ingredients such as antioxidants and amino acids. Whether in drinks or baking – Matcha provides that certain something.

Basically, you can bake and cook with any matcha powder. Many use a Matcha of lower quality for dishes or drinks with strong flavors because the delicate taste often gets lost otherwise.

At Health Bar, however, we consciously recommend high-quality Matcha – even when baking or cooking. Because: the better the quality, the finer and more harmonious the aroma remains.

Our organic Matcha Traditional is perfect for many recipes. It has a slightly stronger flavor and is more affordable, making it ideal for creative recipes where the matcha aroma should be preserved despite other ingredients.

For recipes that are not heated strongly (such as desserts or shakes), we recommend our particularly mild and high-quality Organic Matcha Ceremonial, as the delicate flavor comes through especially well here.

More details about the quality levels of Matcha can be found here:
➡️ Matcha quality differences explained

Many manufacturers offer so-called "Cooking Grade" matcha qualities for cooking or baking. These are often cheaper but also have significantly bitter or flat flavor notes.

We believe: Quality pays off even in the kitchen! With high-quality Matcha from gentle production – like our Ceremonial or Traditional – the aroma remains balanced, fresh, and pleasantly green. You can taste this not only in pure tea but also in cakes, pancakes, or dressings.

For creamy latte drinks and cold dishes, we recommend our particularly fine Organic Matcha Ceremonial.

Why?
Because this Matcha has a mild, sweet aroma that pairs perfectly with milk alternatives, yogurt, or cream. Especially in recipes without high heat exposure, the gentle, fresh profile is preserved.

If, on the other hand, you are baking or cooking, feel free to use Organic Matcha Traditional – here the stronger flavor delivers the best result, even at high temperatures.

When heating Matcha, some of the heat-sensitive ingredients like certain antioxidants are indeed lost. But don't worry – even in warm dishes or when baking, Matcha still provides valuable nutrients and especially ensures the distinctive flavor and beautiful green color.

For recipes with high heat, we recommend our Organic Matcha Traditional, as it has a more intense flavor and still stands out excellently after baking.

That depends entirely on the recipe and your personal taste! For drinks like Matcha Latte, usually 1–2 grams are enough. When baking or cooking, you can use a bit more so that the matcha flavor stands out well even after heating.

As a rough guide:

• For cakes or muffins, about 5–10 grams of Matcha.
• For desserts or creams about 2–5 grams.

You can always find the exact quantities directly in the respective recipe, so you can easily measure the perfect amount for your matcha dish.

If you want an intense aroma and a beautiful color, we recommend the strong Organic Matcha Traditional.

The intense green color is one of the highlights of Matcha – however, it can change at high temperatures. When baking or heating for a longer time, the color often becomes somewhat duller or slightly brownish. To minimize this, we recommend processing the Matcha as gently as possible and not baking at too high a temperature.