Can Ceremony Matcha’s new blend handle the heat? We put it to the test

Rather than whisking it into another latte, we baked Ceremony Matcha’s new Single Estate Blend into a coconut granola recipe to see how it performed beyond the cup. 

This July, Ceremony Matcha is celebrating the launch of its new Ceremonial Grade Single Estate Blend, a powder that turns out to be every bit as impressive in the kitchen as it is in a cup of tea. Ceremony’s Single Estate Blend is shade-grown in the volcanic soil of Kagoshima, Japan, hand-picked during the first spring harvest, stone-ground into an ultra-fine powder, and shipped directly to South Africa. Naturally rich in L-theanine and antioxidants, it offers matcha’s signature calm focus and sustained energy.

For centuries, matcha has been the cornerstone of the Japanese tea ceremony. High-quality ceremonial-grade matcha should have a naturally sweet, umami flavour profile, accompanied by a brilliant green colour.

Ceremony’s new blend brings together the two exceptional Japanese cultivars of Okumidori and Saemidori. Okumidori is known for its rounded umami finish and gentle flavour, while Saemidori contributes to the natural sweetness and bright hue. Together, they create a balanced matcha with minimal bitterness.

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If you’ve visited the Ceremony Matcha Bar in Cape Town, located along the Sea Point Promenade at 213 Beach Road, you’ll already know that matcha is only part of the story. The brand has become synonymous with the community it has built. It’s a place where people gather to enjoy crafted drinks and a menu inspired by the flavours of Japan.

The matcha granola recipe I tried follows that same philosophy. It’s simple, nourishing, and elevated by Ceremony’s star ingredient, transforming a familiar breakfast food into something different.

This recipe is quick and easy to achieve, with only a 20-minute bake time and about 20 minutes of preparation. I had it mixed, pressed into the dish, and in the oven in under half an hour, making it an easy midweek project. I did, however, miss the instruction to toss the granola halfway through baking, so I ended up leaving it in the oven for an additional seven minutes to achieve an even golden finish. The best part about baking is always the warm aroma of toasted ingredients filling the kitchen, and baking this granola did not disappoint in that department. I also liked the fact that the matcha retained much of its green hue, softened only by a golden-brown toast on the surface.

In terms of taste; on my first attempt, the maple syrup flavour was more subtle than expected, which I’m not complaining about as someone who doesn’t have a sweet tooth. But if you prefer a sweeter granola, I’d recommend drizzling a little extra maple syrup over your serving or increasing the amount slightly before baking. The combination of coconut oil and maple syrup brings a rich, caramel-like flavour, while the vanilla rounds it all out with a classic warmth. Served over thick, double-cream plain yoghurt with fresh blueberries, it struck a balanced combination of nutty, earthy, and gently sweet flavours that made me wonder what other small health upgrades I could squeeze into my week.

Recipe:

Serves: 4

Bake time: 20 minutes

Recipe Credit: Nishani Turner

Ingredients:

• 1 cup oats
• 1/2 cup coconut flakes
• 1/2 cup flaked almonds
• 1/2 cup pumpkin seeds
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp salt
• 1 tsp vanilla paste
• 3 tbsp Ceremony Single Estate Blend Matcha Powder

Method:

1. Preheat your oven to 160°C and line a baking tray with baking paper.
2. In a large mixing bowl, combine the oats, coconut flakes, flaked almonds, matcha powder and salt, stirring until everything is evenly coated in the matcha.
3. Add the pumpkin seeds and stir to combine.
4. Pour in the melted coconut oil, maple syrup, and vanilla paste, mixing until everything is evenly coated.
5. Spread the mixture evenly over the prepared baking tray, pressing it down firmly with the back of a spoon to encourage chunky clusters.
6. Bake for 15–20 minutes. Halfway through baking, gently toss the granola and press it down again to ensure it browns evenly.
7. Remove from the oven and allow the granola to cool completely before breaking it into bite-sized clusters.
8. Serve with Greek yoghurt, oats, or milk of your choice.

Additional serving suggestion: 

Serve your homemade granola over thick Greek yoghurt or spoon it onto warm oats. Ceremony recommends adding a light dusting of matcha powder to your oats before finishing with toppings of your choice. Slow-cooked cinnamon pears or apples make a comforting seasonal accompaniment, while a spoonful of berry coulis can add a fresh summer bite.

Shop the new Ceremony Single Estate Blend (30g) for R699 at Ceremony

Plus, hand-calved bamboo whisk: R699 at Ceremony  

This article was not sponsored and contains no affiliate links. All opinions expressed are those of the editorial team.