Guides
Baking with matcha: dosage chart, dry-mix method and matcha paste
Heat is matcha's hardest test. Long, hot bakes break down the green and turn it dull. So bake at moderate temperatures, keep times as short as the recipe allows, and choose a grade made for the oven. Then pick one of two methods: mix the powder straight into the dry ingredients, or whisk it into a thick paste first.
Grown in the high-mountain mist of Guizhou, our matcha starts with a bright green colour and a clean, savoury-sweet finish — the aim in baking is to keep as much of it as you can. Matcha does not dissolve: always sift it, and mix it thoroughly with the dry ingredients or loosen it in a little liquid first.
Which MISTFOLD grade for baking
Summit is kept for drinking — we don't recommend it for baking.
How much matcha to use in baking
| Bake | Base | Matcha | Note |
|---|---|---|---|
| Cake roll / Swiss roll | 100 g flour | 6–10 g | 8–10 g for brighter colour; 6–7 g for a lighter taste |
| Chiffon cake | 100 g flour | 5–8 g | Start at 5–6 g — too much can hold back the rise |
| Cookies | 200 g flour | 16–24 g | 20–24 g for a clear matcha flavour |
| Mousse / tiramisu | ~500 ml liquid base | 15–25 g | Loosen in a little hot water first |
| Macarons | 100 g almond flour | 8–10 g | A touch more for a deeper colour |
| Bread / toast | 100 g flour | 3–5 g | More can slow fermentation |
Figures are for small test batches — scale proportionally for production.
Method 1 Mix matcha into the dry ingredients
Right for most bakes — keeps the full powder character and colour.
- Sift the matcha through a fine sieve.
- Mix it well with the flour, almond flour or other dry ingredients — sifting them together two or three times gives an even colour.
- If the recipe has liquid, you can loosen the matcha in a little water or milk first to avoid lumps.
- Bake at moderate temperatures and avoid over-long times to keep the green brighter.
★ Key method
Method 2 How to make matcha paste for mousse and batters
When a recipe is mostly liquid — mousse, cake batter, panna cotta, cream — or you want perfectly even colour, whisk the matcha into a thick paste first. It is less useful for dry cookie doughs.
Make it
- Ratio: 10 g matcha to 40–50 ml hot water — much thicker than a drink concentrate.
- Sift the matcha, add the water and whisk into a smooth, thick paste.
- Let it cool before using.
When to add
- Add it while mixing the egg mixture or buttercream, and blend thoroughly.
Watch the water
- The paste brings extra liquid. Take the same amount out of the recipe's other liquids so the bake doesn't turn out wet.
Keeping matcha green in the oven
- Colour A tiny amount of lemon juice or vitamin C (ascorbic acid) can sometimes slow the dulling — keep it very small so it doesn't change the flavour.
- Test first Bake a small test batch to check colour, sweetness and strength before scaling up.
- Storage Once opened, use promptly. Keep sealed, dark and cool — or in the fridge — to hold colour and aroma.
- Volume baking Terrace gives better colour stability under heat, at a cost that suits larger batches.
Quick answers
How much matcha per 100 g of flour?
6–10 g for a Swiss roll, 5–8 g for chiffon cake, 8–10 g per 100 g almond flour for macarons and 3–5 g for bread. For cookies, use 16–24 g per 200 g flour.
How do I keep matcha green when baking?
Bake at moderate temperatures, keep baking times short, sift the matcha well and choose a baking grade such as Terrace, which holds its colour better under heat.
How do I make matcha paste for baking?
Whisk 10 g of matcha with 40–50 ml of hot water into a thick paste and let it cool. Add it while mixing the egg mixture or buttercream, and reduce the recipe's other liquids by the same amount.
Can I bake with ceremonial matcha?
We keep Summit, our ceremonial-style grade, for drinking. For baking we recommend Terrace, or Ridge for mousse and lighter bakes.
Start with the chart, bake a small batch, then adjust to your recipe and oven.
MISTFOLD usage guide · starting points — adjust to your milk, cups, oven and customers.
Stocking matcha at your café or bakery?
Cafés and bakeries in New Zealand can request free trade samples to try MISTFOLD in their own drinks and bakes, or see our wholesale terms for trade customers.
