If matcha feels a bit “young and trendy” to you, you’re not alone — but the truth is, this beautiful green tea has been enjoyed in Japan for centuries.
For Chef Ian, products like this feel right at home in the Underground Chef pantry. There’s a real connection to Japanese food culture in the way we cook, season, and respect ingredients — and matcha is one of those ingredients that carries both history and everyday usefulness.
This Stone Ground Organic Matcha from Matcha Maiden is made from 100% pure Japanese green tea leaves, finely stone-ground for a smooth texture, vibrant colour, and clean flavour. It’s organic, vegan-friendly, and an easy way to bring a little Japanese tradition into your daily routine.
Long before matcha became the café favourite we know today, it was valued in Japan for its role in daily wellbeing and tea culture.
One of the key differences with matcha is this: instead of steeping tea leaves and tossing them out, the leaves are finely ground into powder — so you’re using the whole leaf in your cup.
Over time, matcha grew from a specialised tea into an everyday drink enjoyed across Japan — and today it’s loved around the world for its flavour, ritual, and versatility.
This is a great one to start with.
Matcha has a fresh, earthy flavour — but in a latte, it becomes smooth, mellow, and surprisingly easy to enjoy. If you’re used to tea or coffee and want to try something a little different, this is a lovely place to begin.
Think of it as less of a “health fad” and more of a new pantry staple with a great backstory.
Whisk into hot water for a simple cup of matcha — a nice morning or afternoon ritual.
Blend into warm milk (dairy or plant-based) for a creamy café-style drink at home.
Serve over ice for a refreshing option in warmer weather.
Add a small amount to smoothies for colour, flavour, and an easy antioxidant boost.
Great in muffins, slices, cheesecakes, or raw treats for a gentle matcha flavour and vibrant green colour.
√ See how to make this super healthy Matcha Maiden Signature Smoothie Recipe
If you’re new to matcha, start with a latte. It softens the earthy flavour and makes it a really approachable first step.
Whisk the matcha with a splash of hot water first to make a smooth paste, then add the rest of your liquid — this helps prevent clumps and gives a much silkier finish.
100% organic stone-ground Japanese matcha green tea.
No known allergens listed.
(Always check pack labelling for the most accurate and up-to-date allergen information.)
Store in a cool, dry place away from direct sunlight.
Seal tightly after opening to preserve freshness and colour.
Region: Uji, Kyoto, Japan.
Underground Chef is designed to fit into real life, not take it over. You can start gently, explore at your own pace, and choose the level of guidance that feels right for you.
There’s no pressure to commit and no long-term lock-in. Just thoughtful support, clear guidance, and a way of cooking that works around how you live today.
