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How to Prepare Matcha

Matcha Latte                      
  1. Put 1/2 - 1 tsp or 2 bamboo scoops of matcha to a mug or glass
  2. Pour 1 - 2 tbsp of 175°F (80℃) of water and mix well for easy blending to milk
  3. Add 1 cup of your favorite milk hot or cold milk 
    Authentic Hot Matcha     
    1. Pour 1/3 cup boiled water into separate mug or glass and leave it about 5 min to cool to about 175°F (80℃) 
    2. Put 1/2 - 1 tsp or 2 bamboo scoops of matcha to authentic matcha bowl or separate cup
    3. Combine the cooled down boiled water into the vessel with the matcha  
    4. Mix well with whisk for 30 seconds, in a M shape form to create a foamy frothy texture

      Cold Brew Matcha        
      1. Put 1/2 - 1 tsp or 2 bamboo scoops of matcha to a shaker
      2. Add 1 cup of cold water 
      3. Shake well for 30 seconds
      Vegan Matcha Pancake                                                                                                
      • 1 cup unsweetened almond milk 
      • 2 tbsp agave or maple syrup
      • 1 tsp vanilla extract
      • 1 cup all-purpose flour
      • 2 tsp baking soda
      • 1/4 tsp salt
      • 1 1/2 tbsp matcha 
        In a bowl, mix together [A] and [B]. Cook in a  pan over medium-low heat for 2-3 min each side. Serve with your favorite toppings.

        Super Easy Vegan Purple Cheese Cake

        9 inches cheesecake pan (10-12 slices)

        A. CRUST
        1 cup Almond flour
        4 tbsp Plant based oil or water
        1/4 tsp Salt
        Mix together and make it slightly sticky and put into cheesecake pan.
        Crustless is also option.

        B. FILLING
        16 oz Vegan cream cheese
        2 cup Daily free yogurt
        1/4 cup Maple syrup
        2 tsp Vanilla extract
        1.5 tbsp ARTEAO Organic Blue Matcha
        Combine all in a bowl or food processor and pour on to the crust.

        C. BAKE
        Preheat oven to 350 F.
        Fill a baking pan about halfway up with water and bake 30 min.
        Cool down 30 min. Chill in the refrigerator.

        Vegan Matcha Dalgona Latte

        -1 tbsp hot water
        -1 tsp ARTEAO Organic Culinary/ Ceremonial Matcha
        -1 tsp coconut sugar
        -1/3 cup coconut cream*
        -1 cup dairy-free milk (we prefer oat, soy, almond or coconut milk) -Ice

        *if you don’t have coconut cream, put a can of coconut milk in the refrigerator overnight and use the top part of it

        1. Mix Matcha with hot water. We recommend you to use a bamboo whisk
        2. In a bowl, whip the mixed Matcha, coconut cream and sugar with an electric whisk until a thick creamy texture is create and set aside
        3. Add non-dairy milk and ice to a glass. Spoon the whipped Matcha coconut cream