{
    "id": 1074488,
    "title": "Perfect Ted Strawberry Matcha, 75g",
    "slug": "perfect-ted-strawberry-matcha-75g",
    "type": "product",
    "url": "https://teas.co.uk/product/perfect-ted-strawberry-matcha-75g/",
    "modified": "2026-09-25T23:30:29+01:00",
    "excerpt": "Perfect Ted Strawberry Matcha is a flavoured matcha powder in a 75g pack, picked into the Teas.co.uk curator selection as the friendly way into whisked matcha for anyone who found plain ceremonial grade too vegetal to keep drinking.Ingredients and dietary suitability: The published ingredient list for this product names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Whisked rather than steeped, so you drink the leaf and get body no tea bag can give. Water at about 80 degrees rather than boiling, paste first, then top up.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below.",
    "content_text": "Perfect Ted Strawberry Matcha is a flavoured matcha powder in a 75g pack, and it exists for a specific drinker: someone who wants the green-tea powder ritual without the grassy, slightly bitter cup that puts most people off plain ceremonial matcha on the first attempt. The strawberry is doing a job here rather than decorating the tin. It sits on top of the green note and rounds off the edge that beginners find difficult.\n\nMatcha is not brewed, it is suspended. You are drinking the whole leaf, milled to a powder and whisked into water or milk rather than steeped and strained out. That single difference explains almost everything about how this pack behaves: why the colour is opaque rather than clear, why it thickens as it stands, why it settles at the bottom of a glass if you walk away from it, and why temperature matters more than time. Nothing steeps here, so there is no steep to get wrong. What there is instead is a whisking technique, and it takes about a week of mornings to get right.\n\n The Taste Profile\n\nStrawberry: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The lead note and the reason this pack exists. Sweet and jammy rather than sharp, which is what lets it sit over a green-tea base without fighting it.\nGreen tea base: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Present underneath and deliberately not dominant. You can taste that this is matcha rather than a strawberry milkshake powder, but it is a long way from the vegetal wall of a straight ceremonial grade.\nCreaminess: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Milled leaf gives body that an infusion never does. Made with milk it drinks thicker than any tea bag can manage.\nBitterness: \u25cf\u25cb\u25cb\u25cb\u25cb (1/5) Low, and low on purpose. Overheated water is the only way to drag real bitterness out of this pack.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind Perfect Ted\n\nPerfect Ted is new to this shelf. It is a matcha-led brand rather than a traditional tea house, and its range is built around powders and single-serve sticks rather than bags, which is why it reads differently from everything else in the green tea aisle.\n\nWhat is on the pack in front of you is the reliable source for all of that, and it takes ten seconds to read. We would rather say that plainly than fill the gap with confident-sounding guesses, because the things people actually need to know about a flavoured matcha, whether there is added sugar in it and what the serving size is, are exactly the things we would be guessing about.\n\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n What You Are Actually Buying\n\nWeight: 75g of flavoured matcha powder. Not tea bags, not loose leaf, and not something you can put in a teapot.\n\nKit: a small whisk or a milk frother. A teaspoon on its own leaves lumps, and lumps are the single most common reason people decide they do not like matcha.\nWhat it is not: not a plain ceremonial matcha. If you want the unflavoured green cup, this is the wrong pack and a pure matcha is the right one.\n\n How Does Perfect Ted Strawberry Matcha, 75g Compare to:\n\nLoyd Matcha Japanese Green Tea Powder, 40g: the direct comparison on our shelf, and the unflavoured one. Loyd gives you the plain green cup to build on yourself; this Perfect Ted pack has already made the flavour decision for you.\n\nTwinings Matcha, 20 Tea Bags 40g: the mass-market bagged route into matcha. Buy that to find out whether you like the flavour at all; buy this once you know you do and you want the body that only whisked powder gives.\n\n Ideal Brewing Conditions\n\nThere is no steep time here, which removes the usual variable and replaces it with two others: water temperature and how well you disperse the powder. Both are easy once you know, and both are easy to get wrong on the first try.\n\nThe Hot Matcha\n\nWater: around 80 degrees Celsius, not boiling. Water straight off the kettle scalds milled leaf and turns a smooth cup harsh. Boil, then wait two minutes, or add a splash of cold.\nWhisk: add a little water first, whisk to a smooth paste, then add the rest. Paste first is the whole trick, and it is why cafes never get lumps.\nFinish: drink as is, or top with hot milk for a strawberry matcha latte. Milk suits this pack better than it suits a plain matcha, because the strawberry gives it something to carry.\n\nThe Iced Strawberry Matcha\n\nPaste: whisk the powder with a tablespoon of warm water until completely smooth. Cold water alone will not disperse it.\nBuild: fill a tall glass with ice, pour over cold milk or a plant milk, then pour the paste in last so it streaks through.\nStir: before drinking, not after the first sip, or the first mouthful is milk and the last is powder.\nResult: the version most people who buy flavoured matcha actually drink, and the one this pack is best at.\n\n Brewing The Perfect Cup of Perfect Ted Strawberry Matcha, 75g\n\nWater temperature: about 80\u00b0C. This is the one rule that matters. Boiling water is what makes matcha taste bitter and dusty.\nMeasure: as printed on the pack, adjusted to taste over a few days.\nMethod: paste first with a splash of water, then top up. Whisk in a W motion rather than stirring in circles.\nService: takes milk well, hot or cold, and oat milk in particular. Sweeten only if the pack is unsweetened and you want it sweeter.\nIced version: paste, ice, cold milk, pour last. Stir before drinking.\n\nBest with: breakfast pastries, anything with vanilla, and a morning where you want something other than coffee.\n\n Safety And Purity\n\nIngredients and dietary suitability: The published ingredient list for this product names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.\nAdded sugar: flavoured matcha powders vary enormously on this point, some are sweetened and some are not. The ingredient list settles it.\n\nCaffeine: whisked whole leaf means you are drinking the caffeine rather than infusing part of it out, so a matcha generally lands stronger than a green tea bag made from the same weight of leaf. If you are reducing caffeine, this is not the right pack.",
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        "servings": null,
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        "caffeine": "Caffeinated",
        "brew_temp": null,
        "brew_time": null,
        "gtin": "5060941970386",
        "tea_family": "matcha",
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            {
                "title": "Product Questions",
                "content": "What is the difference between matcha powder and a matcha tea bag?With a bag you steep the leaf and throw it away, so you drink an infusion. With a matcha powder the leaf is milled and stays in the cup, so you drink the leaf itself. That is why powder gives an opaque colour and a fuller body, and why it settles if you leave it standing. What water temperature should I use?Around 80 degrees Celsius, not boiling. Boil the kettle and let it stand for about two minutes, or add a splash of cold water. Water straight off the boil is the single most common reason a matcha tastes harsh and dusty rather than smooth. How do I stop it going lumpy?Make a paste first. Put the powder in the cup, add only a splash of warm water and work it smooth with a whisk or a frother, then top up with the rest of the liquid. Adding all the water at once is what creates the lumps, and no amount of stirring afterwards fully clears them. Does this contain caffeine?Yes. Matcha is whole green tea leaf, so it is a caffeinated drink. Because you are consuming the leaf rather than infusing part of it out, a whisked matcha generally lands stronger than a green tea bag made from the same weight of leaf. How strong is the strawberry?It leads the cup. This is a flavoured matcha rather than a plain one, and the strawberry is sweet and jammy rather than sharp, which is what lets it sit over the green base instead of fighting it. If you want the unflavoured green cup, a plain matcha is the pack to buy instead. Is there added sugar in it?The ingredient list on the carton settles it in one line, and that is the only source we would trust for it. How many drinks will 75g make?Measure the scoop you actually use once, divide 75 by it, and you have your own honest number rather than ours. Does it work with milk, and which milk is best?It works better with milk than a plain matcha does, because the strawberry gives the milk something to carry. Oat milk is the usual choice in cafes because its sweetness suits green tea and it froths well. Dairy, soya and almond all work; almond is the thinnest of them. Can I make it iced?Yes, and it is the version most people drink. Whisk the powder into a tablespoon of warm water first, because cold water will not disperse it, then pour over ice and cold milk. Stir before you drink it or the first mouthful is milk and the last is powder. Do I need a bamboo whisk?No, but you need something. A traditional chasen is the nicest tool and a handheld electric frother is the fastest; a small wire whisk works fine. A teaspoon on its own does not, and a lumpy first cup is why most people give up on matcha. How should I store it, and how long does it keep?Sealed, cool, dark and dry, away from the hob and away from strong-smelling cupboard neighbours. Milled leaf has an enormous surface area, so it loses colour and aroma faster than leaf tea does once air gets at it. The best-before date is on the pack; treat an opened pack as something to use within a few months rather than a year. What does a serving work out at?The price shown in your basket is the price you pay. Can I bake or cook with it?Yes. Milled leaf folds straight into buttercream, cheesecake, pancake batter and overnight oats without needing to be brewed first. Sift it with the dry ingredients rather than tipping it in, for the same reason you make a paste in a cup."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. The published ingredient list for this product names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this product: Coconut Sugar, Ceremonial Grade Matcha (30%), Natural Flavourings.Typical values per 100g, as publishedPer 100gEnergy350 kcalFat1.67gof which saturates0.30gCarbohydrate75.9gof which sugars49.0gProtein8.80gSalt0.17gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.IngredientProportionWhat it bringsGreen tea, milled to matcha powderSee current packThe base of the drink and the reason it is opaque rather than clear. Milled whole leaf gives body, colour and the savoury green note underneath the fruit.Strawberry flavourSee current packThe lead note. Sweet and jammy rather than sharp, which is what lets it sit over a green tea base without the two fighting each other.Pack: Perfect Ted Strawberry Matcha, 75g; flavoured matcha powder, whisked rather than steeped. Contains caffeine. Check the best-before date on the current UK pack.Components are shown as the pack format and the brand's published description present them.Sourcing & blend. Perfect Ted Strawberry Matcha, 75g is a matcha-led product from Perfect Ted, a brand built around powders and single-serve sticks rather than tea bags, and this is the first Perfect Ted line on the Teas.co.uk shelf. Matcha is made by milling shade-grown green tea leaf to a fine powder, which is why the drink carries body and colour that an infusion never does.What's in Perfect Ted Strawberry Matcha, 75g, and what isn't:In: milled green tea leaf carrying a strawberry flavour, sold as a loose powder to be whisked into water or milk rather than steeped in a bag.Not a tea bag and not loose leaf: this is a powder. It needs a whisk or a frother, and it will not work in a teapot or an infuser."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Perfect Ted Strawberry Matcha, 75g is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the first lift of steam to the last swallow. Matcha behaves differently from every bagged tea on this shelf, because nothing is infused and discarded; the leaf stays in the cup, so every layer arrives at once rather than in sequence.The outer layer is aromatic: sweet strawberry over a fresh, faintly grassy green note. Milled leaf has an enormous surface area compared with whole leaf, so these volatile compounds leave the powder the moment warm water touches it, all at once rather than gradually. That is why a matcha smells strongest in the ten seconds after whisking and noticeably flatter five minutes later, and it is also why an opened pack loses its aroma faster than a box of tea bags does.The flavour spike arrives immediately rather than mid-palate, because there is no extraction curve to climb. The strawberry lands first and the green tea base fills in underneath it within the same mouthful. This is where temperature does its damage: water much above 80 degrees pulls hard on the catechins in the leaf and turns what should be a rounded, creamy middle into something dry and bitter. Made properly the middle of the cup is the thickest part of it, and the part milk lengthens best.The base structure is the lingering finish: a soft savoury green note with a trace of sweetness behind it, and a faint chalkiness from the suspended leaf that is characteristic rather than a fault. A matcha finish sits on the palate longer than an infusion does, because there is physical material in the liquid rather than only dissolved compounds. A well made cup should still be pleasant on the final mouthful, not gritty, and grittiness almost always means the paste stage was skipped.Getting it right in the cup. Measure as the pack directs, add only a splash of water at about 80 degrees and work it to a completely smooth paste before adding the rest; paste first is the single technique that separates a cafe matcha from a disappointing home one. Whisk in a brisk W motion rather than stirring in circles, which aerates the drink and gives it the light foam on top. Drink it within a few minutes, because suspended leaf settles and a matcha left standing separates into thin liquid over sludge. Stored sealed, cool and dark the powder holds its colour and aroma well, but milled leaf ages faster than leaf tea, so treat an opened pack as a few months' drinking rather than a year's.How water and temperature change it. The same powder gives a measurably different cup depending on how you treat the water. Hotter water extracts more of the astringent compounds in the leaf for a sharper, drier, more bitter result, and with matcha that damage happens instantly rather than over minutes, so there is no way to steep it back. Cooler water keeps the strawberry forward, the body creamier and the finish sweeter, which is why the iced build tastes noticeably rounder than a hot cup made carelessly. Hard tap water flattens the fruit note and makes the green base read heavier, so in a hard water area filtered water is worth more here than it is with a black tea. None of this is a fault in the powder, it is milled leaf responding to the cup you build around it, and once you know which way you like it the result is repeatable every time."
            },
            {
                "title": "Recipe Ideas",
                "content": "Perfect Ted Strawberry Matcha, 75g is a powder rather than a bag, so every build below starts the same way: paste first, then liquid. Five builds: the hot latte, the iced version most people actually drink, a sparkling long drink, a breakfast bowl and a no-bake dessert.\nRecipes, born here first\n\n \n Hot Strawberry Matcha Latte\n \n How to make a Hot Strawberry Matcha Latte with Perfect Ted Strawberry Matcha.\n \n 4 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n Perfect Ted Strawberry Matcha, measured as the pack directs\n A splash of water at about 80\u00b0C, plus 50ml more\n 150ml hot milk or oat milk\n \n \n \n Method\n \n Boil the kettle and let it stand two minutes, or add a splash of cold, so the water sits near 80\u00b0C rather than boiling.\n Paste the powder with a splash of that water and whisk until completely smooth before adding anything else.\n Loosen with 50ml more water, whisking in a brisk W motion until a light foam forms.\n Top with 150ml of hot milk and drink within a few minutes, before the leaf settles.\n \n \n \n What you'll end up with: A thick, creamy pink-green cup with the strawberry on top and the green tea underneath it. If it tastes harsh, the water was too hot.\n\n \n Iced Strawberry Matcha\n \n How to make an Iced Strawberry Matcha with Perfect Ted Strawberry Matcha.\n \n 5 min\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n Perfect Ted Strawberry Matcha, measured as the pack directs\n 1 tablespoon warm water\n A tall glass of ice\n 200ml cold milk or oat milk\n \n \n \n Method\n \n Whisk the powder into 1 tablespoon of warm water until smooth. Cold water will not disperse it, which is why this step is warm.\n Fill a tall glass with ice and pour in 200ml of cold milk.\n Pour the paste in last so it streaks down through the milk.\n Stir before you drink rather than after the first sip.\n \n \n \n What you'll end up with: The version this pack is best at, and the one worth judging it on. Cold keeps the strawberry forward and the finish sweeter.\n\n \n Sparkling Strawberry Matcha Long Drink\n \n How to make a Sparkling Strawberry Matcha Long Drink with Perfect Ted Strawberry Matcha.\n \n 5 min\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n Perfect Ted Strawberry Matcha, measured as the pack directs\n 1 tablespoon warm water\n A tall glass of ice\n 200ml chilled sparkling water\n A wedge of lime\n \n \n \n Method\n \n Paste the powder with 1 tablespoon of warm water and whisk smooth.\n Pour over a tall glass of ice and top with 200ml of chilled sparkling water.\n Squeeze in a wedge of lime, which sharpens the strawberry and stops it reading as sweet.\n Stir once and drink straight away, while it is still lively.\n \n \n \n What you'll end up with: A clean, fizzy strawberry drink with a green tea backbone. Much lighter than the milk builds and better in hot weather.\n\n \n Strawberry Matcha Overnight Oats\n \n How to make Strawberry Matcha Overnight Oats with Perfect Ted Strawberry Matcha.\n \n 5 min + overnight\n 1 bowl\n Easy\n \n \n \n You'll need\n \n Perfect Ted Strawberry Matcha, measured as the pack directs\n 50g rolled oats\n 150ml milk or oat milk\n A handful of fresh strawberries\n \n \n \n Method\n \n Sift the powder through a small sieve onto the oats rather than tipping it in, so it disperses instead of clumping.\n Stir in 150ml of milk, cover and leave in the fridge overnight.\n Top with fresh strawberries in the morning.\n \n \n \n What you'll end up with: Breakfast that tastes like the drink. Milled leaf folds into cold food without needing to be brewed first, which is the main practical advantage of a powder.\n\n \n No-Bake Strawberry Matcha Cheesecake Pots\n \n How to make No-Bake Strawberry Matcha Cheesecake Pots with Perfect Ted Strawberry Matcha.\n \n 15 min + chill\n 4 pots\n Easy\n \n \n \n You'll need\n \n 2 servings of Perfect Ted Strawberry Matcha, measured as the pack directs\n 300g full-fat cream cheese\n 150ml double cream\n 2 tablespoons icing sugar\n 150g digestive biscuits and 60g melted butter\n \n \n \n Method\n \n Crush the biscuits, stir through the melted butter and press into the base of four glasses.\n Sift the matcha with the icing sugar, then beat both into the cream cheese.\n Whip the double cream to soft peaks and fold it through.\n Spoon over the bases and chill for at least three hours.\n \n \n \n What you'll end up with: Pale green pots with a strawberry lift, and the best argument for keeping a matcha powder in the cupboard rather than only bags."
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