# Perfect Ted Vanilla Bean Matcha, 75g ## Commerce action policy **Price:** £12.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/perfect-ted-vanilla-bean-matcha-75g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/perfect-ted-vanilla-bean-matcha-75g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Perfect Ted **Price:** £12.00 GBP **Caffeine:** Caffeinated **GTIN:** 5060941970379 **Stock:** instock ## Summary 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.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: Follow the current UK pack and local-authority guidance; components can require different disposal routes.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.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. ## Description Perfect Ted Vanilla Bean Matcha is ground green tea with vanilla, sold as a loose powder rather than in bags. That distinction is the whole product. A tea bag gives you an infusion: hot water passes through the leaf, takes what it can carry and leaves the rest behind in the bin. Matcha is the leaf itself, milled fine and whisked into suspension, so you drink the whole thing. It is why a bowl of matcha is opaque jade rather than transparent green, and why it has body where a green tea has none. 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. The Taste Profile Vanilla: ●●●●○ (4/5) The rounding note, and the reason this is the easier matcha to start with. Warm and creamy rather than sugary-sweet. Green Tea Depth: ●●●●○ (4/5) The savoury, grassy backbone that tells you this is whole leaf and not an infusion. Still clearly present under the vanilla. Body: ●●●●○ (4/5) Full and slightly coating, because the leaf is suspended in the liquid rather than steeped out of it. Bitterness: ●●●○○ (3/5) Present and manageable, and almost entirely under your control through water temperature. Boiling water is what makes matcha taste harsh. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Perfect Ted Perfect Ted is a matcha-led British brand, and the vanilla bean version sits in the flavoured half of its range rather than 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: Follow the current UK pack and local-authority guidance; components can require different disposal routes. 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. How Does Perfect Ted Vanilla Bean Matcha, 75g Compare to: Loyd Matcha Japanese Green Tea Powder, 40g: plain matcha powder with no flavouring, in a smaller tin. The one to buy if you want to taste the tea itself, or if you would rather add your own vanilla syrup and control it. This Perfect Ted pack is nearly twice the weight and does the softening for you. Twinings Matcha, 20 Tea Bags 40g: matcha in a bag, which is a genuinely different drink. Far easier, but a bag holds the powder away from the water, so you get a green tea flavoured with matcha rather than a suspension of it. Convenient, and not the same thing. Pukka Organic Supreme Matcha Green, 20 Tea Bags 32g: the certified organic route, also in bags. Buy it if the certification matters more to you than the texture; buy the powder if the texture is the point. Ideal Brewing Conditions 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 Measure: one to two grams, which is roughly half to one level teaspoon. Start at the lower end with a flavoured matcha, because the vanilla concentrates faster than the tea does. Sieve: push the powder through a small sieve into the bowl first. Matcha clumps in the tin and a clump never whisks out, it only breaks into smaller clumps. Water: about 80 degrees Celsius, which is a boiled kettle left to stand for three or four minutes. This is the single decision that determines whether the bowl is smooth or harsh. Whisk: 60 to 70ml of water first, whisked briskly in a W or zigzag motion rather than stirred in circles, until a fine even foam forms. Then top up. The Vanilla Matcha Latte Paste first: whisk the powder with a small splash of 80 degree water into a smooth paste before any milk goes near it. Powder tipped into milk stays lumpy, every time. Milk: steamed or simply hot, poured onto the paste. Oat milk is the usual choice with vanilla matcha and it suits the flavouring; whole milk gives more body and mutes the tea more. Iced: make the paste hot, let it cool for a minute, then pour over a full glass of ice and top with cold milk. Never try to whisk matcha into cold liquid from dry. Sweetening: taste before you add anything. The vanilla already reads as sweetness to most palates, and a flavoured matcha needs far less syrup than a plain one. 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: sealed, cool, dark, dry and away from strong kitchen smells. 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. Safety And Purity 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. Caffeine note: matcha is green tea and carries caffeine, and because you drink the whole leaf rather than an infusion of it a bowl tends to sit higher than a cup of bagged green tea. We place it in the middle of our scale, and that placement is our own editorial judgement rather than a measurement. Origin and grade: both are matters for the current UK pack. Child safety: a caffeinated tea and not a children's drink. Keep out of reach. ## Product Questions What makes matcha different from a green tea bag?You drink the leaf rather than an infusion of it. A bag lets water pass through the leaf and take what it can carry; matcha is the leaf itself, milled fine and whisked into suspension. That is why a bowl of matcha is opaque rather than clear, and why it has body where a green tea has none. What water temperature should I use?About 80 degrees Celsius, which is a boiled kettle left to stand for three or four minutes. This is the single decision that decides whether your matcha is smooth or harsh. Powder has no bag and no leaf structure to slow things down, so boiling water scalds it in seconds. How much powder per drink?One to two grams, which is roughly half to one level teaspoon. Start at the lower end with a flavoured matcha, because the vanilla concentrates faster than the tea does. The pack states its own serving size, so check that too. How many drinks will 75g make?At one to two grams a serving, somewhere between about thirty-seven and seventy-five, depending on how heavily you dose. That is our own calculation from a normal dose rather than a figure printed on the pack, so treat it as a guide and read the stated serving size on the current UK pack. Why is mine lumpy?Two causes, both easy to fix. Matcha clumps in the tin, so sieve it into the bowl before any water arrives, because a clump never whisks out, it only breaks into smaller clumps. And always make a paste with a small splash of water first, rather than tipping powder into a full cup of liquid. Do I need a bamboo whisk?No, though it is the best tool for the job. A small electric milk frother works very well, and a sealed jar or shaker works surprisingly well for an iced drink. What matters is agitation: a teaspoon stirred in circles will not raise a foam or break the powder down properly. How do I make a vanilla matcha latte?Paste first, always. Whisk the powder with a splash of 80 degree water until completely smooth, then pour hot milk onto it. Oat milk is the usual choice with vanilla matcha; whole milk gives more body and mutes the tea more. Powder tipped straight into milk stays lumpy every time. Can I make it iced?Yes, and it is the easiest way to enjoy a flavoured matcha. Make the paste hot, let it cool for a minute, then pour over a full glass of ice and top with cold milk. Never try to whisk matcha into cold liquid from dry, because it will not disperse. Is it sweetened?Read the declaration on the current UK pack before you add sugar of your own. What we can say is that vanilla reads as sweetness to most palates, so a flavoured matcha needs far less syrup than a plain one. How much caffeine is in it?Matcha is green tea and carries caffeine, and because you drink the whole leaf rather than an infusion of it a bowl tends to sit higher than a cup of bagged green tea. We place it in the middle of our scale, and that is our own judgement rather than a measurement. How should I store it, and how long does it keep?Sealed, cool, dark, dry and away from strong kitchen smells. Milled leaf has an enormous surface area, so matcha fades faster than any tea bag and picks up odours readily. Use it within a few months of opening rather than a few years, and keep the lid properly closed between drinks. ## Ingredients & Nutrition 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.Ingredients, as published for this barcode: Coconut Sugar, Ceremonial Grade Japanese Matcha, Natural Flavour, Coconut Milk.Typical values per 100g, as publishedPer 100gEnergy351 kcalFat1.8gof which saturates0.3gCarbohydrate75gof which sugars48gProtein9.6gSalt0.2gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsFormat75g of loose powderWhisked, 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: Perfect Ted Vanilla Bean Matcha, 75g; a loose green tea powder 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. Read the net weight, the ingredient list and the best-before date off the current UK pack.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: follow the current UK pack and your local-authority guidance; the outer pack and any inner liner or lid can take different disposal routes. ## Flavour Science The flavour of Perfect Ted Vanilla Bean 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.The outer layer is aroma, and in a matcha it arrives the moment the tin is opened rather than waiting for hot water. Milled leaf has an enormous surface area compared with a whole leaf or even a bagged dust grade, so the volatile compounds are already free and sitting on the surface of the powder. That is why good matcha smells sweet and green in the tin, why vanilla registers so strongly here, and why the same powder smells of almost nothing after a year in a half-closed jar. It is the first practical argument for keeping the lid shut and using the pack within months rather than years.The flavour spike arrives immediately and all at once, which is the fundamental difference between a suspension and an infusion. A tea bag extracts progressively: the light compounds come out first and the heavier, more astringent ones follow, so steep time gives you a dial to turn. Matcha has no such dial. The leaf is already in the cup, so everything it contains is present in the first mouthful, including the catechins that read as bitterness. The only lever you have is water temperature, and it is a powerful one. At around 80 degrees the savoury depth comes through rounded and the vanilla sits over it; at boiling, the same powder turns sharp and grassy in seconds and no amount of whisking will take it back.The base structure is the suspended leaf itself, and it is what makes matcha feel different in the mouth from any other green tea. Fine solid particles held in liquid give a full, faintly coating body and a finish that lasts far longer than an infusion's, because the leaf is still physically there as you swallow. With vanilla in the blend that long finish reads as creamy rather than austere, which is precisely why vanilla is the classic pairing for matcha and why it is the version most people get on with first. A well made bowl should still be interesting on the last mouthful, and a poorly made one turns chalky as it cools.Getting it right in the cup. Sieve one to two grams into the bowl, add a small splash of water at about 80 degrees and whisk to a smooth paste before adding anything else. Then take it to 60 to 70ml and whisk briskly in a W or zigzag motion rather than stirring in circles, until a fine even foam sits on the surface. Three failures account for nearly every disappointing bowl: boiling water, which scalds the leaf; skipping the sieve, so clumps survive into the cup and break down into smaller clumps rather than dissolving; and tipping dry powder into a full cup of liquid, hot or cold, which guarantees lumps no matter how hard you work afterwards. For a latte the same paste rule applies before the milk goes anywhere near it.How water and temperature change it. The same powder gives a measurably different cup depending on how you treat the water, and with matcha the effect is larger and faster than with any bagged tea. Hotter water pulls more bitterness immediately and there is no way to stop it part way through, so 80 degrees is not a refinement but the whole technique. Cooler water, down towards 70 degrees, gives a sweeter and gentler bowl with less foam and a thinner body, which suits a flavoured matcha better than it suits a plain one. Hard tap water flattens the aroma and can leave a chalky edge that matcha shows more plainly than an infusion does, because the particles are already in suspension, so filtered water is worth more here than in almost any other cup. Made with milk instead of water the tea is muted considerably and the vanilla comes forward, which is the trade every matcha latte makes. Made over ice, whisk the paste hot first and let it cool, because matcha will not disperse into cold liquid from dry. None of this is a fault in the powder; it is the same leaf responding to the cup you build around it, and once you know which way you like it the result is repeatable every time. ## Recipe Ideas Perfect Ted Vanilla Bean Matcha, 75g is a powder rather than a bag, which makes it the most adaptable thing on a tea shelf: it goes into drinks hot and cold, and into food. Six builds below cover the traditional bowl, the hot latte, the iced latte, a shaker version for work, a frozen one and a batch of matcha shortbread. Recipes, born here first The Traditional Bowl How to make The Traditional Bowl with Perfect Ted Vanilla Bean Matcha. 3 min 1 bowl Easy You'll need 1 to 2g Perfect Ted Vanilla Bean Matcha 60 to 70ml water at 80 degrees Celsius A small sieve A bamboo whisk or a small electric frother Method 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 How to make The Hot Vanilla Matcha Latte with Perfect Ted Vanilla Bean Matcha. 5 min 1 large mug Easy You'll need 2g Perfect Ted Vanilla Bean Matcha 40ml water at 80 degrees Celsius 200ml oat or whole milk Method 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 How to make Iced Vanilla Matcha Latte with Perfect Ted Vanilla Bean Matcha. 5 min 1 tall glass Easy You'll need 2g Perfect Ted Vanilla Bean Matcha 40ml water at 80 degrees Celsius A full glass of ice 150ml cold milk Method Whisk the sieved matcha with 40ml of hot water into a smooth paste. Never whisk matcha into cold liquid from dry. Cool the paste for a minute so it does not melt the ice on contact. Fill a tall glass with ice and pour the cold milk in first. 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 How to make The Shaker, for Work with Perfect Ted Vanilla Bean Matcha. 2 min 1 bottle Easy You'll need 2g Perfect Ted Vanilla Bean Matcha 30ml water at 80 degrees Celsius A sealable bottle or jar 300ml cold water or milk Method 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 How to make Frozen Vanilla Matcha with Perfect Ted Vanilla Bean Matcha. 5 min 2 glasses Easy You'll need 4g Perfect Ted Vanilla Bean Matcha 60ml water at 80 degrees Celsius 200ml cold milk 10 ice cubes Method 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 How to make Vanilla Matcha Shortbread with Perfect Ted Vanilla Bean Matcha. 45 min 16 biscuits Medium You'll need 6g Perfect Ted Vanilla Bean Matcha 200g plain flour 150g softened butter 75g caster sugar Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._