Culinary Matcha, made using the large leaves left after picking the young leaves, is characterized by its high production volume and strong flavor and aroma. It is widely used in baking and cooking because it does not easily lose the unique flavor and aroma of the tea even when used with various ingredients and spices.

Matcha contains more plant compounds called polyphenols than green tea. Polyphenols are powerful antioxidants that help prevent cardiovascular disease and protect the body from cancer. They also help relieve stress. They are also excellent for controlling blood sugar and blood pressure and preventing aging.