Matcha Powder · Stone-Ground Green Tea Powder for Beverages, Bakery, Dairy-Style Products & Confectionery

Name: Matcha Powder
Brand: Atlas Global Trading Co.
SKU: PE-MATCHA-POWDER
Availability: InStock

Matcha is a finely milled green tea powder made from specially cultivated tea leaves and processed to deliver a characteristic tea flavor and a vivid green tone. In modern food manufacturing, matcha is used in café-style beverages, ready-to-drink (RTD) products, ice cream, bakery fillings, chocolates and confectionery. Grade selection matters: greener, smoother-tasting matcha is preferred for beverages and premium dairy-style products, while more economical grades are often chosen for bakery and confectionery where sugar, cocoa and heat reduce sensory differences. Atlas Global Trading Co. supplies matcha powder in application-oriented grades, supported by export documentation and global logistics from Ankara, Türkiye.

Function: Tea flavor and natural green tone for beverages and food

Typical format: Fine powder (mesh/particle size as specified); aroma and color depend on grade

Key feature: Grade options to balance color, taste, cost and process stability

Botanical ingredients vary by harvest, origin and processing. Atlas helps define fit-for-purpose grades and documentation for your destination markets. Customers remain responsible for confirming local regulatory compliance and labeling.

Product overview

What matcha contributes to formulations

Matcha offers a distinctive green-tea taste profile (fresh, vegetal, slightly bitter) and a recognizable green appearance. Performance depends on the matcha grade and on the formulation environment—particularly pH, oxygen exposure, heat treatment and fat/sugar systems. For beverage plants and confectionery manufacturers, selecting a grade aligned with process and sensory targets is essential for consistent results.

Key characteristics

Ingredient type: Green tea leaf powder (Camellia sinensis), finely milled.
Primary roles:
- Tea flavor and aroma,
- Green appearance contribution in powders and finished foods,
- Branding and positioning for matcha-labeled products.
Appearance: Green powder; brightness and tone depend on grade.
Dispersibility:
- Improves with good mixing and appropriate hydration step,
- Some systems use pre-blends with sugar or carrier powders to improve uniformity.
Sensory profile:
- Ranges from smooth and mild to stronger and more bitter depending on grade,
- Sweeteners, dairy bases and flavors can round bitterness; heat can mute “fresh” notes.

Atlas can help match a grade to your target application, whether you need beverage-style color and smoothness or cost-effective performance for baking.

Indicative specification points

Specifications are confirmed per grade and supplier. Typical control points include:

Color and appearance: shade and brightness targets defined per application (beverage vs. bakery).
Particle size / mesh: influences mouthfeel and dispersibility.
Moisture: controlled to support shelf stability and flowability.
Microbiological quality: aligned with intended use and food safety requirements.
Contaminants: heavy metals and other parameters within required limits.
Sensory: taste intensity, bitterness and aroma defined by application needs.

Each lot is supplied with a Certificate of Analysis (COA) and a specification sheet. Additional documentation can include allergen statements, GMO status (where applicable), origin declarations and other compliance documents depending on the supply chain and destination requirements.

Beverages and café-style products

Matcha latte bases: for café and foodservice systems (hot and iced).
RTD drinks: matcha milk tea and functional RTD formats (validate heat treatment and shelf-life stability).
Instant beverage powders: sachets and premixes for vending and retail.
Tea concentrates and syrup-style systems: matcha flavor layering in beverage platforms.

Bakery and desserts

Cakes, sponge, cookies and biscuits: matcha flavor and green tone in baked applications.
Fillings and creams: matcha pastry cream, whipped fillings and sandwich creams.
Batters and mixes: matcha-flavored premixes for industrial and artisan baking.

Dairy-style products

Ice cream and frozen desserts: matcha flavor and appearance in frozen systems.
Yogurt-style products: matcha-flavored dairy and dairy alternatives (validate pH and color).
Milk-based desserts: puddings and custards with matcha profile.

Confectionery and snacks

Chocolate and compound coatings: matcha-flavored coatings and fillings.
Gummies and chewy confectionery: matcha positioning in premium lines (validate flavor retention).
Snack seasonings: matcha profile in specialty snack dustings.

Usage and formulation guidance

Dosage: depends on desired flavor intensity and color; optimize through application trials.
Dispersion:
- Use high-shear mixing or pre-wetting steps for beverages to reduce clumps,
- For dry mixes, blend evenly and consider pre-blending with sugar or carriers.
Color management:
- Heat and oxygen can dull green tones; manage process time and exposure,
- pH and metal ions can affect appearance in certain systems—validate with your base recipe.
Flavor balancing:
- Sweeteners, dairy bases and vanilla can soften bitterness,
- Higher-grade matcha improves smoothness in low-sugar beverage systems.
Labelling:
- Typically declared as “matcha powder” or “green tea powder,” depending on local rules and product positioning.

Need the right matcha grade for your product line?

Share your application (RTD drinks, latte powders, ice cream, bakery, confectionery), target color and taste profile, processing conditions (heat treatment, storage), destination markets, annual volume, and documentation requirements. Atlas will propose suitable matcha grades and provide QA/export documentation.

Discuss matcha supply

Quality and documentation

Supplied as food-grade matcha powder with agreed specifications for color, particle size, moisture and microbiological quality.
Each lot includes a Certificate of Analysis (COA) and specification sheet.
Documentation can include allergen statements, GMO status (where applicable), origin declarations and contaminant/heavy metals data based on destination needs.
Food safety programs and certificates can be shared on request depending on supplier and market requirements.
Customers remain responsible for confirming local regulatory compliance, claims and labeling rules in destination markets.

Packaging, storage and logistics

Standard packaging: typically moisture-barrier bags with inner liners; carton or outer bag packaging depending on grade and origin.
Store in a cool, dry place away from light and strong odors to protect aroma and color.
Limit exposure to oxygen and humidity after opening; reseal promptly.
Shelf life is stated on the COA/specification; validate performance in your process and storage conditions.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms with export documentation support coordinated from Ankara.

For a quotation, please share your target grade (beverage vs. culinary/bakery), required color and sensory profile, annual volume, packaging preference and destination markets.