Roasted Matcha
Smooth and low in bitterness, offering gentle energy with a comforting roasted flavour. Ideal for lattes and baked goods — appeals to customers who find traditional matcha too grassy or intense. A strong seller for cafes expanding their matcha menu.
About Roasted Matcha
Roasted Matcha occupies a different flavour space from conventional matcha entirely. The roasting process transforms the fresh, grassy character of standard matcha into something warmer, nuttier and more familiar to customers who typically drink coffee or hojicha. Low in caffeine and low in bitterness, it broadens your matcha programme to a segment that would otherwise not order matcha at all.
The Roasting Process
After stone-grinding, the matcha is gently roasted at controlled temperatures. The heat drives off much of the chlorophyll responsible for matcha's sharp green character, while triggering Maillard reactions that produce the toasty, caramel-adjacent flavour compounds that define this product. The result is a powder that is warmer in colour — ranging from pale olive to light brown — and significantly lower in the grassy bitterness that some customers find off-putting in standard matcha.
Low-Caffeine Without Decaffeination
The roasting process naturally degrades a portion of the caffeine in the leaf, resulting in a product with measurably lower caffeine than conventional matcha — low enough to fall within our low-caffeine classification. This makes Roasted Matcha suitable for afternoon service when some customers are managing their caffeine intake, without the product being caffeine-free. It occupies the middle ground between the energy of a standard matcha and the complete absence of caffeine in our Signature blend.
Who Orders It and Why
Our cafe accounts find Roasted Matcha is particularly popular with customers who describe themselves as not really a matcha person. The roasted profile removes the polarising elements of conventional matcha — the grassiness, the intensity, the slight bitterness — while preserving the health associations and the latte format that customers are drawn to. It also performs well in baked goods and paired with chocolate, where the roasted notes create interesting complementary flavours.
