Maker · Japan, organically grown · Basics
The Matcha League
Matcha built to hold up in milk. Latte grade, organic, from Japan. Not a byproduct of a tea programme, but a powder made for the bar.
The story
Who's behind it
The Matcha League is a matcha specialist from Baarn that focuses on one thing: matcha that works behind the bar. Not a broad tea assortment with matcha as a closer, but a supplier that sells only this powder. It's about organic matcha from Japan, selected to be poured as a latte and not as a carefully whisked ceremony in a bowl.
Alongside the latte grade there's also a ceremonial grade and a starter set with bowl, whisk, sieve and spoon, so your kitchen or bar gets going right away. At Jimmy Loves Food the powder falls under the Basics category: something you bring in and use every day, not once per season.
What really sets it apart
The difference lies in what the powder is meant for. Ceremonial matcha is drunk with water and shows every nuance and sharpness. The moment you pour that same matcha into milk, some refinement disappears and bitterness remains. Latte grade is built precisely on that problem: a powder that holds its flavour and colour when milk or oat comes in, rather than fading to a vague green.
Practically that means a more consistent cup. You don't need to compensate with extra sugar or syrup to mask the bitterness, and the green colour stays put rather than turning grey. It's organic, which you can simply mention on the menu and to guests. And because the supplier does only matcha, you're close to the source for questions about dosing and storage.
How to set yourself apart with this
Matcha on the menu is no longer news, but good matcha on the menu still is. Many places pour a bitter, grey latte because they use the wrong powder in milk. With latte grade you serve a clean, bright green cup that looks the same at the first and fiftieth order.
Build a small block around it: a warm and an iced latte as base, and a seasonal variant with perhaps yuzu, vanilla or a house syrup. Pull the flavour through the menu with a matcha financier, a soft ice cream or a dessert, so one ingredient pays off in multiple places. That way matcha becomes not a passing trend, but a recognisable signature of your place.
Chef’s tip
Sieve the powder before you start, then you avoid lumps in the cup. Use water around 75 degrees, not boiling, because that draws bitterness to the surface. Two grams per latte is a neat base to dose from and stay consistent through a busy service.
How to use it
Ideas for your menu
Matcha latte, warm and iced, as a fixed spot on the menu
Matcha in pastry: financiers, cookies, madeleines
Matcha soft or ice cream with a clean green colour
Matcha through panna cotta or crème for a dessert
For your menu
“Matcha latte from The Matcha League, organic latte grade matcha from Japan.”
Taste it in your own kitchen
Book a no-obligation tasting with Niels. No contract, just tasting.