Premium Vanilla Matcha

Picture a pale green powder waking up in hot water, releasing its fresh, springlike scent before settling into a warm, almost pastry-like vanilla glow. That's exactly what our natural vanilla-flavored matcha delivers.

This blend brings together two worlds: the precision of Japanese stone-ground ceremonial matcha and the gentle sweetness of vanilla powder. The result is a cup that is at once vegetal, creamy and comforting. Explore the full matcha range →

The aroma profile of Vanilla Matcha

The first impression is visual: a luminous green powder, fine as talc, flecked with tiny brown fragments of ground vanilla pod. Once whisked, the drink takes on a soft jade hue crowned with a light, airy foam.

On the top notes, the aroma opens with the bright vegetal freshness characteristic of Japanese matcha: freshly cut grass, young shoots, a hint of sea greens. These umami signatures are immediately wrapped in a warm, almost creamy vanilla breath.

The heart of the cup reveals where the two ingredients meet. The matcha powder brings a rich roundness and a velvety texture that coats the palate. The natural vanilla unfolds its woody, sweet notes, like a pastry cream barely touched by a spoon.

On the finish, a very gentle bitterness lingers, balanced by a sweet, milky persistence. It's this indulgent character that sets this blend apart: not too vegetal, not quite a dessert, simply harmonious. Also take a look at our vanilla matcha latte selection for an even creamier ready-to-drink option.

The recipe is refreshingly simple: 90% premium Japanese matcha and 10% vanilla powder. No artificial flavoring, no unnecessary additives. The matcha retains its concentration of chlorophyll pigments, a sign that the leaves were shade-grown for several weeks before harvest. The vanilla is added as ground pod rather than liquid extract, giving it greater aromatic depth and the full complexity of the spice.

This product is ideal both for pure matcha lovers looking for an indulgent variation and for those discovering matcha for the first time who prefer a gentler introduction. The vanilla softens the edges, tones down the sometimes pronounced bitterness of a raw ceremonial matcha, and makes every sip immediately enjoyable.

If you're still weighing up your options, our matcha guide covers grades, origins and uses to help you choose. To learn more about where this remarkable powder comes from, our matcha origin guide traces its story from field to cup.

How to prepare Vanilla Matcha

Preparation is quick and takes just a few precise steps. Use 1 to 2 grams of powder per cup, roughly half a heaped teaspoon for everyday use, or a level teaspoon for a more intense cup.

Heat water to 70-80°C (160-175°F). Hotter water would sharpen the matcha's bitterness and scorch the delicate vanilla notes. If you don't have a temperature-controlled kettle, bring the water to a gentle simmer, remove from the heat, and wait two minutes.

Pour 80 to 100 ml of water into a wide bowl (a chawan, or a cereal bowl works fine). Sift the powder directly into the bowl to avoid clumps: this is the step most people skip, and it makes all the difference to the final texture.

Whisk with a chasen (bamboo whisk) or a small electric frother. Use a brisk W or M motion, keeping your wrist relaxed, for 15 to 20 seconds. A smooth, thick pale foam should form on the surface. That's the sign of a well-emulsified cup.

For a latte, start by making a matcha paste with 30 ml of hot water, whisk vigorously, then pour in 150 ml of warm, lightly frothed milk (dairy or plant-based). Oat and almond milk both pair beautifully with vanilla.

In baking, this powder blends easily into financiers, white chocolate cookies, ice creams or crème brûlée. Use 5 to 10 g per 500 g of batter as a partial flour substitute. For more indulgent variations, have a look at our chocolate hazelnut matcha latte or our strawberry matcha latte. Try our selection of flavored matchas to keep things interesting through the seasons.

Storage

Matcha is a delicate powder, sensitive to light, air, moisture and heat. To preserve its vibrant color and aroma, seal the pouch carefully after each use, keeping it in its original packaging or in an airtight, opaque container.

Store away from light, in a cool, dry cupboard, well away from heat sources (oven, hob, sunny windowsill). Once opened, use it within two months to enjoy the full freshness of its vegetal character and vanilla scent. Beyond that, the powder remains safe to drink, but the color fades and the umami softens.

Avoid storing it near strong spices, as the powder readily absorbs surrounding aromas. There's no need to refrigerate it unless you live in a very hot, humid climate: the temperature change on taking it out causes condensation, which degrades matcha faster than ambient warmth does.

Frequently asked questions

How do you prepare Vanilla Matcha?
Sift 1 to 2 g of powder into a bowl, pour in 80 to 100 ml of water at 70-80°C (160-175°F), then whisk in a W or M motion for 15 to 20 seconds with a chasen. A pale foam will form on the surface. For a latte, stir in warm, lightly frothed milk.

What are the benefits of Vanilla Matcha?
Vanilla Matcha is above all a pleasure drink. It offers a gentle sensory moment, an indulgent alternative to coffee and a quick ritual for a morning or afternoon break. Think of it as a comforting treat to enjoy any time of day.

Where can I buy Vanilla Matcha?
Look for a tea house that works directly with its growers, guarantees Japanese origin and is transparent about its ingredients. At Thés & Traditions, our Vanilla Matcha pairs premium Japanese matcha with natural vanilla powder, with no added flavoring.

What's the difference between matcha and Vanilla Matcha?
Plain matcha is made from 100% shade-grown green tea leaves, stone-ground into a fine powder. Vanilla Matcha contains 90% of that matcha blended with 10% vanilla powder. The umami character is still there, but wrapped in a smooth, sweet creaminess.

What types of Vanilla Matcha are available?
Two main formats exist: pure powder for whisking (as here), ideal for purists and baking, and instant latte blends, which are creamier and already sweetened with milk powder. To compare matcha with other drinks, visit our matcha, maté and coffee guide.