Recipes & notes
Journal
Recipes to make at home, and notes from the mountain to your kitchen.
The first bowl: classic whisked matcha
How to whisk a smooth, foamy bowl of matcha at home — 2 g of matcha, 70 ml of 80°C water, 20 seconds.
Iced matcha latte, the café way
A layered iced matcha latte made like a café: a whisked matcha shot poured over cold milk and ice. Dairy or oat.
Cloud tonic: sparkling matcha with lemon
A bright, sparkling matcha tonic: cold-shaken matcha floated over tonic water, ice and lemon. Ready in three minutes.
Brown butter matcha cookies with white chocolate and sea salt
Chewy matcha cookies with nutty brown butter, white chocolate and flaky sea salt. Makes 12. Baked with Terrace matcha.
Feijoa and matcha loaf with lemon glaze
A soft New Zealand feijoa loaf with matcha and a lemon–matcha glaze. Easy one-bowl bake; frozen feijoa works too.
Crunchy matcha granola clusters
Big, crunchy oat clusters with almonds, pumpkin seeds and coconut, tossed in matcha after baking so they stay bright green.
Hello, New Zealand — meet MISTFOLD
Introducing MISTFOLD: high-mountain cloud mist matcha in four grades — Summit, Ridge, Reserve and Terrace — packed and shipped from Auckland.
Why we pack matcha in foil pouches, not tins
Light, air and warmth are what dull matcha. Here's why MISTFOLD comes in foil pouches, and how to keep it fresh once opened.