Bakery-Optimized Tencha Green Tea Leaves Non-Bitter Fat-Compatible Raw Material for Cream Filling Ganache Production
Bakeries often struggle with matcha turning bitter when combined with dairy fats or egg whites. Our Bakery-Optimized Chinese Matcha uses a gentle fixation process that reduces bitter catechin precursors while preserving color and aroma. The result is a matcha that blends seamlessly into custards, cream fillings, buttercreams, and ganache without developing sharp or astringent notes.
We also offer a fat-dispersible version that mixes easily into oil-based systems like chocolate coatings and nut pastes. Supplied in 1kg, 5kg, and 10kg food-grade pouches. Request a baking trial kit containing 500g samples of three different bitterness levels. Direct wholesale from Chinese matcha specialists with over 15 years of milling experience.
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