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    "id": 1074486,
    "title": "Perfect Ted Ceremonial Grade Matcha, 30g",
    "slug": "perfect-ted-ceremonial-grade-matcha-30g",
    "type": "product",
    "url": "https://teas.co.uk/product/perfect-ted-ceremonial-grade-matcha-30g/",
    "modified": "2026-09-25T23:30:29+01:00",
    "excerpt": "Perfect Ted Ceremonial Grade Matcha is loose green tea powder in a\nthirty gram pack, whisked into water rather than steeped in it, picked into the Teas.co.uk curator\nselection as the plain unflavoured matcha for people who want to drink it from a bowl rather than\nbuild it into a latte.Ingredients and dietary suitability: The published ingredient list for this barcode names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging:\nFollow the current UK pack and local-authority guidance; components can require different disposal\nroutes.Two rules matter most: water at about 80 degrees rather than boiling, and sift the\npowder first. Ceremonial grade is the brand's own term, not a regulated standard.Curator\nnotes: the tasting profile is our own editorial assessment against the current pack format and\nthe brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday\nto Friday. Whisking, storage and the iced build are also in the detailed Q and A tab below.",
    "content_text": "Perfect Ted Ceremonial Grade Matcha is loose green tea powder in a\nthirty gram pack, whisked into water rather than steeped in it. That distinction is the whole product.\nWith any other tea you pour hot water through the leaf, take the infusion and throw the leaf away;\nwith matcha you drink the leaf itself, suspended in the water, which is why the cup is opaque and why it\nhas body where a green tea has none.\n\nCeremonial grade is the brand's own description on the front of this pack. In the trade the term\ngenerally points at the youngest, softest leaf and the finest mill, intended for drinking on its own\nwith nothing but water rather than for building into a sweetened latte. What we will say is that\na matcha at this grade rewards being treated properly and punishes boiling water badly.\n\n The Taste Profile\n\n \nUmami: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The savoury, broth-like depth that\nseparates a good matcha from a green powder. It arrives early and sits under everything else.\n\n \nGrassy Sweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Fresh-cut and vegetal, with a\nreal sweetness behind it that only appears when the water is well below boiling.\n\n \nAstringency: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Present and useful, tightening the\nfinish and stopping the bowl from reading as soup. Too much heat turns it harsh.\n\n \nBody: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Full, silky and opaque. You are drinking\nsuspended leaf, not an infusion, and the texture is the most obvious difference in the bowl.\n\nTeas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at\nTeas.co.uk\n\n The Story Behind Perfect Ted\n\nIt arrived as part of the wave of British matcha brands that grew out of the\nmove away from energy drinks, selling matcha as a daily drink rather than as a ceremonial curiosity,\nand this pack is the plain end of that: no flavouring, no sweetener, nothing added to carry it.\n\nThe tasting profile above is our own editorial assessment against the\ncurrent pack format and the brand's published description.\n\nPackaging: Follow the current UK pack and local-authority guidance; components can\nrequire different disposal routes.\n\n What You Are Actually Buying\n\nYou drink the leaf: the powder stays suspended rather than being infused and\ndiscarded, which is where the body and the colour come from.\nUnflavoured: nothing is added, so it works as a plain bowl, as a latte base, and\nin cooking, which a sweetened matcha does not.\nWhat it is not: not a green tea in powdered form and not interchangeable with\nculinary matcha in a bowl. Culinary grade is built to survive sugar and milk; this is built to be\ndrunk on its own.\n\n How Does Perfect Ted Ceremonial Grade Matcha Compare to:\n\nLoyd Matcha Japanese Green Tea Powder, 40g: the other loose matcha powder on our\nshelf. A bigger pack, and the\nstraightforward choice for lattes, baking and smoothies where milk and sugar are doing half the work\nanyway. Perfect Ted is the one to whisk plain.\nPukka Organic Supreme Matcha Green, 20 Tea Bags 32g: matcha in a bag, blended\nwith other green teas, and a completely different proposition. You infuse it and discard the bag, so\nyou get the flavour direction without the body or the colour. The easy way in.\nTwinings Matcha, 20 Tea Bags 40g: the same idea again, and\nthe easiest way to find out whether you like the flavour at all before committing to a pack of loose\npowder and a whisk.\n\n Ideal Brewing Conditions\n\nTwo things ruin matcha and both are easy to avoid. The first is boiling water, which scalds the\npowder, strips the sweetness and leaves a flat bitterness that no amount of whisking will fix. The\nsecond is lumps, which come from tipping powder into a bowl of water rather than the other way\nround.\n\nThe Plain Bowl\n\n \nSift: the powder through a small tea strainer into the bowl. This takes ten seconds and is\nthe single most effective step against lumps.\n\n \nWater: around 80 degrees Celsius, which is a boiled kettle left to stand for three or four\nminutes. Boiling water is the commonest mistake with matcha.\n\n \nWhisk: a small amount of water first to a smooth paste, then the rest, whisking in a brisk W\nshape rather than a circle until a fine foam forms on top.\n\n \nDrink: straight away and from the bowl. Matcha separates within a couple of minutes because\nit is suspension rather than solution.\n\nThe Iced Bowl\n\n \nPaste: the sifted powder with two tablespoons of water at about 80 degrees, whisked until\ncompletely smooth.\n\n \nIce: fill a glass properly, then pour the paste straight over it.\n\n \nTop: with cold water or cold milk, then stir hard from the bottom.\n\n \nNote: cold service flattens the umami and pushes the grassy sweetness forward, so an iced\nbowl tastes noticeably lighter than a hot one from the same powder.\n\n Getting It Right in the Cup\n\nWater temperature: about 80\u00b0C. Never boiling. This matters more than\nanything else on this list.\nSift: always. Matcha clumps in the pack whatever the grade, and a lump in the\nbowl is a lump in the mouth.\nWhisk: a bamboo chasen is best, a small electric frother is a perfectly good\nsubstitute, and a fork is not.\nMeasure: follow the serving guidance on the pack rather than a number from the\ninternet; different grades and mills are measured differently.\nMilk: works, and oat carries matcha better than almond because it does not thin\nthe body.\nStorage: sealed, cold and dark. Matcha oxidises faster than any leaf tea and\nloses colour and sweetness within weeks of opening if it is left warm and bright.\nBest with: the morning, plain sweet biscuits, or dark chocolate.\n\n Safety And Purity\n\nIngredients and dietary suitability: The published ingredient list for this barcode names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.\n\nCaffeine note: matcha is green tea leaf and it contains caffeine, and because you\nconsume the leaf rather than an infusion of it the amount per bowl depends on how much powder you use.\n\nNo health claims: we make none, and nothing on this page should be read as one.\nMatcha is a drink. Anyone pregnant, breastfeeding, sensitive to caffeine or on medication should take\nproper advice rather than ours.\n\nOn the grade: ceremonial grade is the brand's own term for this pack. It is a\nmarket description rather than a regulated standard, so treat it as a statement of intent about how\nthe powder is meant to be drunk.",
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        "sku": "perfect-ted-ceremonial-grade-matcha-30g",
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        "servings": null,
        "serving_unit": null,
        "price_per_cup": null,
        "price_per_cup_gbp": null,
        "price_per_cup_pence": null,
        "caffeine": "Caffeinated",
        "brew_temp": null,
        "brew_time": null,
        "gtin": "5060941970027",
        "tea_family": "matcha",
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        "stock_status": "instock",
        "brand": [
            "Perfect Ted"
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            "Matcha"
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            {
                "title": "Product Questions",
                "content": "What is matcha, and how is it different from green tea?Green tea is an infusion: hot water goes through the leaf and the leaf is thrown away. Matcha is the leaf itself, milled to a powder and whisked into the water so it stays suspended. You drink the leaf rather than a liquid drawn from it, which is why the bowl is opaque and has body a green tea does not. What does ceremonial grade actually mean?It is a market description rather than a regulated standard, and it is the brand's own term for this pack. In the trade it generally points at younger, softer leaf and a finer mill, intended for drinking plain with nothing but water. What water temperature should I use?About 80 degrees Celsius, which is a boiled kettle left standing three or four minutes. Boiling water is the single commonest mistake with matcha: it scalds the powder, strips the sweetness and leaves a flat bitterness that whisking cannot fix. Do I need a bamboo whisk?It helps and it is not essential. A bamboo chasen is designed for the job and produces the finest foam, but a small electric milk frother does the work perfectly well. A fork does not, because it cannot break the powder down fast enough to stop it clumping. Why is my matcha lumpy?Because the powder went into the water rather than the other way round. Sift the matcha through a small tea strainer into the bowl, add a little water first and whisk it to a smooth paste, then add the rest. Sifting takes ten seconds and solves the problem permanently. How many bowls will a 30g pack make?Read the pack and divide. Different grades and mills are measured differently and a number from the internet will not fit yours. How is it different from tea bags?You are buying the whole leaf, milled, rather than an infusion of it, and the grades sold for drinking plain use the youngest leaf. Can I make it iced?Yes, and it is the easiest way to drink it in summer. Sift, paste the powder with two tablespoons of water at about 80 degrees, whisk until smooth, then pour over a full glass of ice and top with cold water or milk. Cold service flattens the umami and pushes the grassy sweetness forward, so it drinks lighter. Which milk works best in a matcha latte?Oat, for most people, because it carries the body without thinning it and its own sweetness sits well against the vegetal note. Almond thins the drink noticeably. Dairy works but mutes the grassy top notes more than the plant milks do. How should I store it?Sealed, cold and dark, and use it within weeks of opening rather than months. Matcha oxidises faster than any leaf tea: left warm and in the light it loses its colour first and its sweetness shortly after, going dull green and flat-tasting. Does matcha contain caffeine?Yes. It is green tea leaf, and because you consume the leaf rather than an infusion of it the amount per bowl depends on how much powder you use. The brand's figure, where it gives one, is on the current pack. Can I cook with it?You can, and unflavoured matcha is the right kind for it because nothing has been added to carry it. It works in sponge, in ice cream and in buttercream. Whether it is worth using a drinking grade in baking is another question: heat and sugar flatten the difference. Who is this pack for?Someone who wants to drink matcha plain from a bowl and is prepared to buy a whisk and heat the water properly. If you mainly want sweetened lattes, a culinary powder will give you most of the same drink."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. The published ingredient list for this barcode names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsGreen tea leaf, milledThe whole packThere is nothing else in it. Unflavoured matcha is a single-ingredient product, which is why it works as a plain bowl, a latte base and a baking ingredient alike.Umami depthNot separately statedThe savoury, broth-like base of the bowl. It is what separates a drinking matcha from a green powder and the first thing boiling water destroys.Natural sweetnessNot separately statedSits behind the vegetal note and only appears when the water is well below the boil. Getting it into the bowl is the whole point of the 80 degree rule.Suspended solidsThe whole packThe body, the colour and the reason the bowl separates if you let it stand. You are drinking the leaf, not an infusion of it.Pack: Perfect Ted Ceremonial Grade Matcha, 30g of loose green tea powder. Serving guidance and the best-before date are printed on the pack.Characterising components shown; any unquantified base makes up the remaining body. Every cell left open is knowable, but only from the current UK label.Ceremonial grade is the brand's own description for this pack and we report it as theirs; it is a market term rather than a regulated standard. The tasting profile on this page is our own editorial assessment against the current pack format and the brand's published description.What's in Perfect Ted Ceremonial Grade Matcha, and what isn't:In: milled green tea leaf and nothing else. No flavouring, no sweetener and no bulking agent.No added sugar: the sweetness in a well-made bowl is the leaf's own, and it only shows up when the water is below the boil.Caffeine: matcha is green tea leaf and contains caffeine. Because you drink the leaf rather than an infusion, the amount depends on how much powder you use."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Perfect Ted Ceremonial Grade Matcha is built in three layers, and reading them in order explains exactly why the bowl tastes the way it does from the first lift of steam to the last swallow.The outer layer is aromatic and it arrives the moment the whisk goes in rather than over a steep, because whisking aerates the suspension and drives the volatiles out of it. The note is fresh-cut and green, closer to the smell of a garden in May than to anything in a tea caddy. It is also the first thing lost to heat, which is why a bowl made with boiling water smells of cooked spinach rather than cut grass and never recovers.The flavour spike arrives immediately and lands mid palate, where umami and sweetness come together. This is the stretch that distinguishes a drinking matcha from a culinary one. Umami is a savoury, broth-like depth and it is perceived slowly and held long, while the sweetness behind it is fragile and temperature-dependent. Below about 80 degrees both survive and balance each other; above it the sweetness goes first and the savoury depth reads as flatness rather than as body. There is no steep time to adjust here, so temperature is doing all the work that steep time does in a leaf tea.The base structure is the astringent finish, and in matcha it is a feature rather than a fault. A clean tightening across the tongue resets the palate and stops a bowl with this much body from reading as soup. Handled badly it becomes harsh and chalky. The difference between the two is almost entirely water temperature and how thoroughly the powder was broken down before the rest of the water went in.Getting it right in the cup. Sift the powder through a small strainer into the bowl, add a little water at about 80 degrees, whisk to a completely smooth paste, then add the rest and whisk briskly in a W shape rather than a circle until a fine foam forms. Drink it straight away, because matcha is a suspension rather than a solution and it separates within a couple of minutes. Follow the serving guidance printed on the pack for quantity rather than a figure from elsewhere; grades and mills are measured differently. Stored sealed, cold and dark the powder holds its colour and its sweetness; stored warm and in the light it dulls within weeks, and a dulled matcha cannot be brought back.How water and temperature change it. The same powder gives a measurably different bowl depending on how you treat the water, and matcha is less forgiving than any leaf tea about it. Water off a rolling boil scalds the suspension: sweetness disappears first, the green aroma turns cooked, and the astringency sharpens into harshness. Water around 80 degrees keeps all three in balance. Cooler still, around 70, gives a sweeter and thinner bowl with less umami, which some people prefer and which is worth trying once. Cold preparation suppresses the umami almost entirely and pushes the grassy sweetness forward, so an iced bowl drinks lighter and cleaner from identical powder. Hard tap water flattens matcha noticeably and pushes it towards chalky, so in a hard water area filtered water is worth the trouble here in a way it is not for a black tea."
            },
            {
                "title": "Recipe Ideas",
                "content": "Six builds below cover the plain bowl, the iced glass, an oat latte, a matcha tonic, a morning smoothie and matcha salt for the kitchen.\nRecipes, born here first\n\n \n The Plain Bowl\n \n How to make The Plain Bowl with Perfect Ted Ceremonial Grade Matcha.\n \n 3 min\n 1 bowl\n Easy\n \n \n \n You'll need\n \n Matcha, measured as the pack directs\n 70ml water at about 80 degrees\n A bamboo whisk or a small electric frother\n A small tea strainer\n \n \n \n Method\n \n Sift the powder through the strainer into a wide bowl.\n Add two tablespoons of the water and whisk to a completely smooth paste before anything else goes in.\n Pour in the rest of the water and whisk briskly in a W shape, not a circle, until a fine even foam forms.\n Drink straight from the bowl, immediately.\n \n \n \n What you'll end up with: A silky opaque bowl with a fine foam on top, savoury underneath and sweet behind that. If it tastes harsh, the water was too hot.\n\n \n Iced Matcha\n \n How to make Iced Matcha with Perfect Ted Ceremonial Grade Matcha.\n \n 4 min\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n Matcha, measured as the pack directs\n 2 tablespoons water at about 80 degrees\n A glass filled properly with ice\n 150ml cold water\n \n \n \n Method\n \n Sift and paste the powder with the warm water until completely smooth.\n Pour the paste straight over a full glass of ice.\n Top with cold water and stir hard from the bottom.\n Drink within a few minutes, before it separates.\n \n \n \n What you'll end up with: Lighter and cleaner than the hot bowl from identical powder, because cold suppresses the umami and lets the grassy sweetness lead.\n\n \n Oat Matcha Latte\n \n How to make Oat Matcha Latte with Perfect Ted Ceremonial Grade Matcha.\n \n 5 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n Matcha, measured as the pack directs\n 60ml water at about 80 degrees\n 200ml oat milk, hot or cold\n Honey or maple, optional\n \n \n \n Method\n \n Sift, paste and whisk the matcha with the water as for a plain bowl.\n Heat or chill the oat milk, and froth it if you have the means.\n Pour the milk over the whisked matcha rather than the other way round, so the colour layers.\n Sweeten only if you want to; taste it first.\n \n \n \n What you'll end up with: The everyday version. Oat carries matcha better than almond because it keeps the body rather than thinning it out.\n\n \n Matcha Tonic\n \n How to make Matcha Tonic with Perfect Ted Ceremonial Grade Matcha.\n \n 5 min\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n Matcha, measured as the pack directs\n 2 tablespoons water at about 80 degrees\n A glass filled with ice\n 150ml chilled tonic water\n A wedge of lime\n \n \n \n Method\n \n Sift and paste the matcha until completely smooth, then cool it.\n Fill a tall glass with ice and add the chilled tonic first.\n Pour the matcha slowly over the back of a spoon so it layers.\n Squeeze the lime over the top and stir before drinking.\n \n \n \n What you'll end up with: Sharp, bitter and genuinely refreshing. The quinine in the tonic pushes against the astringency instead of hiding it, which is the point.\n\n \n Green Morning Smoothie\n \n How to make Green Morning Smoothie with Perfect Ted Ceremonial Grade Matcha.\n \n 5 min\n 1 large glass\n Easy\n \n \n \n You'll need\n \n Matcha, measured as the pack directs\n 1 banana, frozen\n 200ml oat milk\n A handful of spinach\n 1 tablespoon nut butter\n \n \n \n Method\n \n Sift the matcha straight into the blender so it does not clump against the wall of the jug.\n Add the frozen banana, the oat milk, the spinach and the nut butter.\n Blend until completely smooth and drink straight away.\n \n \n \n What you'll end up with: Thick, green and properly filling. The banana carries the matcha so no sweetener is needed, and the frozen fruit does the work ice would.\n\n \n Matcha Salt\n \n How to make Matcha Salt with Perfect Ted Ceremonial Grade Matcha.\n \n 2 min\n 1 small jar\n Easy\n \n \n \n You'll need\n \n 1 part matcha\n 4 parts flaky sea salt\n A small jar with a lid\n \n \n \n Method\n \n Sift the matcha into the jar.\n Add four parts flaky sea salt and shake until the colour is even.\n Use on chips, on grilled fish, on edamame or on the rim of a glass, and keep it sealed and dark like the powder itself.\n \n \n \n What you'll end up with: A kitchen use for the last of a pack that has started to dull. The salt carries the savoury side of matcha better than anything sweet does."
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