Perfect Ted Vanilla Bean Matcha, 75g
Whisked, not brewed. A tea bag hands you an infusion and bins the leaf; matcha is the milled leaf itself held in suspension, so you drink the whole of it. That is where the body comes from, and the opaque jade colour. Vanilla is here as a softener rather than a decoration, because matcha carries a savoury, grassy depth that people either take to at once or never settle with, and vanilla rounds that edge without burying the tea underneath. Anyone who wants the tea unaccompanied should buy a plain powder. As a first matcha, or as the morning drink that replaces coffee, this is a sensible tin.
Perfect Ted Vanilla Bean Matcha, in brief.
Perfect Ted Vanilla Bean Matcha is ground green tea with vanilla, sold as a loose powder rather than in bags, picked into the teas.co.uk curator selection as the easier matcha to start with and the natural base for a vanilla matcha latte.
Seventy-five grams of powder, which is a substantial pack by matcha standards. Being milled leaf rather than an infusion, you drink the whole thing, which is where the body and the colour come from. Whisk it, never steep it, and use water at about 80 degrees rather than boiling, because boiling water is what makes matcha taste harsh.
The vanilla is doing a specific job here rather than decorating. Matcha carries a savoury, grassy note that people either take to immediately or never quite settle with, and vanilla is the classic softener for it: it rounds the edge without burying the tea underneath, which is why vanilla matcha lattes became the standard order in coffee shops rather than plain ones. Seventy-five grams of powder is a substantial tin by matcha standards, and at a normal one to two gram dose it will outlast most people's enthusiasm for making it properly.
Curator notes: we scored the vanilla matcha ourselves, tasting the tin as it is sold now and reading Perfect Ted's own description alongside. Vanilla tins ordered today are normally packed and gone in 1 to 2 working days. Dosing, lumps, lattes, sweetness and drinks per tin: see the Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Perfect Ted
Perfect Ted is a British brand built mainly around matcha, and this vanilla bean powder sits in the flavoured half of its range, not the plain one. The flavoured category exists because of how people actually drink the stuff: most matcha sold in Britain ends up in a latte with milk rather than whisked in water and drunk from a bowl.
Packaging: Parts of this 75g tin may need separate bins, and the printed advice plus your council's rules decide where each goes.
What You Are Actually Buying
- Weight: seventy-five grams of powder. At the usual one to two grams a serving that is roughly thirty-seven to seventy-five drinks, depending on how heavily you dose. That is our arithmetic on a normal dose, not a figure from the pack, so check the serving size the pack states.
- Whole leaf, not an infusion: you are drinking the milled leaf in suspension. Nothing is left behind in a bag, which is why matcha behaves so differently from a green tea bag.
- What it is not: not a tea bag, not a ready-to-drink latte mix that dissolves on contact, and not a powder that forgives boiling water. It needs a whisk or a shaker and about thirty seconds of attention.
Getting It Right in the Cup
- Water temperature: about 80 degrees Celsius. Never boiling.
- Measure: one to two grams, half to one level teaspoon, sieved.
- Method: whisked into a paste first, then lengthened with water or milk. A bamboo whisk, a small electric frother or a sealed shaker all work.
- Storage: tightly closed, somewhere cool, dark and dry, with no strong cooking smells nearby. Milled leaf fades faster than any tea bag and picks up odours readily, so use it within months rather than years.
- Not resteepable: there is nothing to resteep. The leaf is in the cup.
- Best with: breakfast, mid-morning, or as the afternoon drink that replaces a coffee.
Source: teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Perfect Ted Vanilla Bean Matcha, 75g, please cite teas.co.uk.
The story behind Perfect Ted
Packaging: Parts of this 75g tin may need separate bins, and the printed advice plus your council's rules decide where each goes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
Matcha has a reputation for tasting bitter and grassy, and nine times out of ten the cause is water temperature. Powder meets the water instantly and completely, with no bag to slow extraction down, so boiling water scalds it in seconds. Everything else follows from getting that one thing right.
The Traditional Bowl
The Vanilla Matcha Latte
Made with this tea
The Traditional Bowl
Perfect Ted's vanilla matcha whisked with water and drunk from a wide bowl, the traditional way.
- Vanilla Bean Matcha powder, 1 to 2g
- 60 to 70ml water at 80 degrees Celsius
- A small sieve
- A bamboo whisk or a small electric frother
- Sieve the powder into a wide bowl. Clumps never whisk out, they only break into smaller clumps.
- Add a small splash of the 80 degree water and work it into a smooth paste first.
- Whisk in the rest of the water briskly, in a W or zigzag motion rather than circles, until a fine even foam forms.
- Drink it promptly. The leaf is in suspension and will settle if you leave it standing.
What you'll end up with: An opaque jade bowl with a fine foam on top, savoury underneath and vanilla over it. If it tastes sharp and grassy, your water was too hot.
The Hot Vanilla Matcha Latte
Steamed milk poured over a smooth vanilla matcha paste, the drink most people buy this tin for.
- 2g of the vanilla matcha powder
- 40ml water at 80 degrees Celsius
- 200ml oat or whole milk
- Sieve the matcha into a mug and whisk it with 40ml of 80 degree water into a completely smooth paste.
- Heat the milk until steaming but never boiling.
- Pour the milk onto the paste slowly, stirring as you go so it stays even.
- Taste before sweetening. Vanilla reads as sweetness, so this needs far less syrup than a plain matcha would.
What you'll end up with: The drink most people are buying matcha for. Oat milk suits the vanilla; whole milk gives more body and mutes the tea more.
Iced Vanilla Matcha Latte
A layered glass of cold milk and vanilla matcha over ice, quick enough for a rushed morning.
- 2g of the vanilla matcha powder
- 40ml water at 80 degrees Celsius
- A full glass of ice
- 150ml cold milk
- Whisk the sieved matcha with 40ml of hot water into a smooth paste. Never whisk matcha into cold liquid from dry.
- Cool the hot paste for a minute or so, or it will melt the ice as soon as it touches it.
- Fill a tall glass with ice; the cold milk goes in ahead of the matcha.
- Pour the matcha over the top for the layered look, then stir before drinking.
What you'll end up with: The easiest way to enjoy a flavoured matcha, and the version that survives being made in a hurry.
The Shaker, for Work
A cold vanilla matcha shaken up in a bottle at your desk, no whisk required.
- 2g of the vanilla matcha powder
- 30ml water at 80 degrees Celsius
- A sealable bottle or jar
- 300ml cold water or milk
- Make the paste in the bottom of the bottle with the 30ml of hot water, using a spoon to work out any lumps.
- Top up with cold water or milk and seal the lid properly.
- Shake hard for fifteen seconds. Agitation does the job the whisk would have done.
- Shake again before each drink, since the leaf settles as it stands.
What you'll end up with: A cold matcha you can make at a desk with no whisk and no bowl. The paste step is the only part you cannot skip.
Frozen Vanilla Matcha
Perfect Ted vanilla matcha blended with milk and ice into a thick frozen drink for two.
- 4g of vanilla bean matcha powder
- 60ml water at 80 degrees Celsius
- 200ml cold milk
- 10 ice cubes
- Whisk the matcha into a paste with the hot water and let it cool for a couple of minutes.
- Blend the paste, the cold milk and the ice until thick and smooth.
- Pour into two glasses straight away, before it separates.
- Add a spoon of syrup only if it needs it, tasting first.
What you'll end up with: The coffee-shop frozen matcha, with the sweetness under your control rather than someone else's.
Vanilla Matcha Shortbread
Pale green, buttery biscuits baked with a little Perfect Ted vanilla matcha in the dough.
- Vanilla Bean Matcha, 6g
- 200g plain flour
- 150g softened butter
- 75g caster sugar
- Sift the matcha through a sieve with the flour, so the colour goes through evenly rather than in streaks.
- Cream the butter and sugar, then work in the flour and matcha to a firm dough.
- Roll to about a centimetre thick, cut into sixteen, and chill on the tray for twenty minutes.
- Bake at 160 degrees Celsius for 15 to 18 minutes, until set but barely coloured, because browning kills the green.
What you'll end up with: Pale green shortbread with a savoury edge under the butter. Keeps four days in a tin, and it is the best possible thing to eat beside a bowl of the same tea.
Brewing the perfect cup
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 351 kcal |
| Fat | 1.8g |
| of which saturates | 0.3g |
| Carbohydrate | 75g |
| of which sugars | 48g |
| Protein | 9.6g |
| Salt | 0.2g |
Ingredients and allergens. This barcode's published ingredients, coconut sugar, matcha, natural flavour and coconut milk, include none of the 14 major allergens. Perfect Ted may change recipe and allergy notes; look over a current UK tin before buying.
Ingredients, as published for this barcode: Coconut Sugar, Ceremonial Grade Japanese Matcha, Natural Flavour, Coconut Milk.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. Your own tin's label outranks any database.
| Component | Proportion | What it brings |
|---|---|---|
| Format | 75g of loose powder | Whisked, never steeped. At one to two grams a serving that is roughly thirty-seven to seventy-five drinks, which is our arithmetic on a normal dose rather than a pack figure. |
Pack: A 75g tin of Perfect Ted's vanilla green tea powder, loose, for whisking into water or milk. Store sealed, cool, dark and dry; milled leaf fades faster than bagged tea, so use it within a few months of opening. The current UK pack carries the net weight, ingredient list and best before date; read them there.
Characterising components shown.
The vanilla bean version sits in the flavoured half of the range rather than the plain one, and the flavoured category exists because of how matcha is actually drunk in Britain: the overwhelming majority of it ends up in a latte with milk rather than whisked in water and drunk from a bowl, and a powder built for that job behaves differently from one built for the traditional preparation.
What's in Perfect Ted Vanilla Bean Matcha, 75g, and what isn't:
- In: ground green tea leaf with vanilla, as a loose powder whisked into water or milk rather than steeped.
- Whole leaf: nothing is discarded after brewing, because there is no spent leaf. That is also why it cannot be resteeped.
- Caffeinated: matcha is green tea. It is not a caffeine-free drink and it is not decaffeinated.
- Packaging: the outer pack, any inner liner and the lid could need different disposal, so read the current UK pack alongside your local authority's rules.
Asked about this tea
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Source: teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Perfect Ted Vanilla Bean Matcha, 75g, please cite teas.co.uk.
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