Chilly Matcha Jelly


A wonderful chilly dessert

Home-made Cantafé jelly is my family’s favourite♪
Enjoy making different versions with Cantafé!

1 sachet Cantafé 
1/2 teaspoon gelatine powder
100ml hot water
gum syrup (optional)

1. Soak gelatine in one tablespoon of water.
In another bowl, dissolve one sachet of Cantafé in 100ml of hot water.
2. Combine the two ingredients and pour into a heat-safe dish. Set it aside to cool for few minutes before placing in the fridge to chill until set. Add gum syrup to your preference.

Black Tea & Matcha Cookies


Fine-cut tea leaves are easy to handle, but you can also chop the leaves finely if they’re large.

Ingredients :
90g unsalted butter
90g sugar
1 egg
All-purpose flour
1 teaspoon matcha
1 teaspoon fine-cut tea leaves
200g All-purpose flour
1 teaspoon baking powder

1. Bring butter to room temperature. Using a mixer, cream butter, add sugar and mix until fluffy and creamy.
2. Lightly beat the egg and slowly add to the batter, then mix.
3. Sift (A) together, add to batter and mix lightly with a rubber spatula.
4. Divide the dough in two, add black tea and matcha to each one, wrap with plastic and let rest in the fridge for one hour.
5. Roll out the dough to 3mm thickness and cut with any cookie cutter.
6. Place it on a lined baking pan, and bake at 180℃ for 12-15 minutes.

Iced Rooibos Tea


Stay cool and comfortable during the hot summer! ★

This caffeine-free tea is easy to drink and helps improve your physical conditions.

Ingredients (Serves 1):
1 teabag Rooibos Tea
1/4 Orange
1/2 Lemon (Set aside a slice for garnishing)
100cc Hot water
Mint leaves
Ice cubes

1. Put a Rooibos teabag and hot water in a heat-proof glass and brew for about 3 minutes.
2. Cut orange and lemon in chunks.
3. Remove the tea bag and let cool. Add ice cubes and put oranges and lemon inside.
4. Top with a slice of lemon and mint leaves.

Iced Strawberry Latte

Ichigo Latte

Bitter sweet and tasty!

Add different kinds of syrup, or top with whipped cream!

DRIPRESSO Italian Roast 1 sachet
Strawberry syrup
Gum syrup

①Place strawberry syrup and ice cubes in a heatproof glass.
②Add milk with gum syrup
③Brew dripresso in another cup and mix in milk (different from above milk). Slowly pour it into ②.


Jiggly Matcha and Fruit Jelly


Scrumptious matcha and mixed fruit
Just add gelatine! This light and airy dessert will let you feel satisfied and refreshed. Perfect for the season!

Ingredients (18cm pound cake mold):

A – Mixed fruits jelly
1 can of mixed fruits (350ml)
5g powdered gelatin
3 tablespoons of water (to dissolve gelatin)
B – Matcha jelly
2 packs of Matcha Cappuccino
250ml hot water (for matcha cappuccino)
5g powdered gelatin
3 tablespoons of water (to dissolve gelatin)


① Dissolve gelatin powder in water, and add to the can of mixed fruits. Pour into a mold until it reaches 2/3 of its height. Refrigerate until cool.
② Put matcha cappuccino powder in a cup and add hot water, add gelatin powder dissolved in water, and mix well.
③ Pour ② slowly over ①, refrigerate until cool and firm.

Melts in your mouth, Matcha nama-chocolate


Easy to make and amazingly delish! Make Nama-chocolate for your friends!

Irresistibly smooth and melts in your mouth!
Just try not to put the fresh cream to a boil, and finely chop the chocolate.

Ingredients for 20 pieces:
100ml Fresh cream
200g Confectionery bitter chocolate
Matcha powder


① Chop (shave) the chocolate finely.
② Warm fresh cream in a pot and remove from heat just before it comes to a boil. Add ① and mix well using spatula.
③ Line baking pan with plastic wrap, pour batter ② into the pan and let cool in the fridge.
④ Cut into 20 parts, sprinkle Matcha on top and it’s done!

GLUTEN FREE – Cat’s tongue cookie


Traditional European biscuits known as “Cat’s tongue”, made with rice flour with white chocolate filling.

Ingredients for 20 biscuits:
30g Rice flour
30g Unsalted butter
38g Powdered sugar
32g Egg whites
2g Matcha powder
White chocolate

① Sift matcha and rice flour together and put aside.
② Bring the butter at room temperature and cream it until smooth using a rubber spatula.
③ Sift powdered sugar and add it to the butter and mix.
④ Add the egg whites(32g) little by little.
⑤ Add the flour mix ① to the batter ④ and mix well.
⑥ Put the dough in a piping bag and squeeze in a long and narrow shape onto a baking pan.
⑦ Bake for 10-12 minutes at 180°C.
⑧ Melt some white chocolate under the double-boiler and spread it on the biscuit and sandwich another biscuit together.

GLUTEN FREE – Chewy Matcha Pancakes


Pancakes made with rice flour and matcha. Excellent with Japanese anko or whipped cream♪

Ingredients for 5 pancakes:
90g Rice flour
30g Almond powder
30g Corn flour
4g Matcha powder
90g Yogurt
50cc Milk
2 Eggs
60g Granulated sugar


① Sift together rice flour, almond powder, corn flour and Matcha powder.
② Add yogurt, milk and 30g of granulated sugar and mix with a rubber spatula
③ Add 2 egg yolks and mix well
④ Make meringue by putting 2 egg whites in another bowl and adding 30g of granulated sugar little by little, using an electric mixer.
⑤ Add the meringue to the batter and mix gently with a rubber spatula.
⑥ Heat up the frying pan and after pouring in the batter, cook it at low temperature.

Add whipped cream, maple syrup or anko to your preference!

Matcha Latte


A highly aromatic matcha with milk, for an easy to drink matcha latte♪
Please adjust the matcha quantity to your taste.

Matcha 3g
Hot water 100cc
Sugar 18g
Milk 160cc

①Mix well the matcha with the hot water.
②Add the sugar and let it melt.
③Pour the hot milk.


Matcha 3g
Hot water 50cc
Sugar 18g
Milk 160cc

①Mix well the matcha with the hot water.
②Add the sugar and let it melt.
③Put 160cc of milk in a glass filled with ice and gently pour the matcha on top.