Fall-Inspired Matcha Candied Apples

October 12th, 2015


Now that fall is officially, it’s time we switched out our favorite summer treats for those beloved fall-inspired ones. Here’s a spin on the classic fall staple- the candied caramel apple. Though often made with a sweet caramel coating, we used our Cooking Grade Matcha + white chocolate to coat ours for the perfect balance of sweet and tart (adapted from Hudson and Emily). Sweet and creamy with just a hint of sour, these candied apples are the perfect way to celebrate fall. So grab your friends and loved ones, a bunch of your favorite toppings, and have a candied apple party for the perfect fall celebration!

Tips: This recipe is made to coat 6 small sized apples. When making batches with larger sized apples, double the amount of ingredients used. White chocolate is a delicate ingredient – make sure to microwave the chocolate chips in small increments to prevent them from burning.


Makes 6 candied apples


  • 6 small granny smith apples
  • 6-8 oz white chocolate chips
  • 1 tsp Aiya Cooking Grade Matcha
  • Chocolate Sprinkles; as needed
  • Chopped nuts of your choice; as needed
  • Other desired toppings
  • Popsicle sticks or any other stick


  1. Wash and remove stems from granny smith apples. (You can use your favorite red apple for a sweeter result)
  2. Pierce the sticks into the apple, where the stem had been removed.
  3. Pour 6-8 oz (appx ½ bag) white chocolate chips into a microwavable bowl. Microwave for 30 seconds, stir, and then microwave for 30 more seconds. If the chocolate chips are not yet melted, microwave some more in 10 second intervals.
  4. Sift 1 tsp Aiya Cooking Grade Matcha over the melted chocolate. Stir using a spoon until incorporated.
  5. Dip and coat the apples with Matcha white chocolate mixture. It helps to use the front of a spoon to “carve” the Matcha chocolate mixture onto the apple.
  6. Dip the bottom third of the apple into your desired toppings.
  7. Place onto parchment paper to dry.
  8. Enjoy!





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Aiya Launches New Tea Bag Line at NPEE 2015

October 1st, 2015


Just two weeks ago, the Aiya team traveled across the United States to Baltimore, Maryland to exhibit at the Natural Products Expo East. Held at the Baltimore Convention Center, this popular biannual show is one of the largest natural food and beverage shows in America, with natural and organic vendors from all over the world. Not only does NPEE have a wide selection of good-for-you products, but they have also taken strides for a more eco-friendly show, being one of the first to go completely digital for its show directory.

The most exciting event for us at the show was the launch of our brand new tea bag line. We launched our new Tea Taster’s Line on the first day of the show and sampled out all three flavors (Organic Gyokuro, Organic Matcha Infused Sencha, and Organic Matcha Infused Genmaicha) along with our usual Matcha samples. Receiving tons of compliments and warm smiles, these tea bags were popular among attendees for their authentic Japanese tastes and their bold, unique flavors. Many were intrigued with the two teas dusted with Matcha, and a lot of them were pleasantly surprised by Gyokuro’s delicate, savory flavor. One attendee even mentioned that genmaicha was her favorite tea, and that ours was the best one she’s tasted.

Aside from our new product launch, we were excited to see all of the different Matcha products being showcased. Not only were Matcha flavored snacks and drinks everywhere, but we saw Matcha being used in more creative applications, such as an edible Matcha flavored cup!  It seems like now that everyone is more comfortable with Matcha, they are starting to experiment and come up with more Matcha products that are bit outside the box. We always enjoy talking to the attendees about their unique Matcha ideas.  In addition to Matcha, there were also lots of new product trends that we noticed, such as different types and flavors of nut butters and gazpacho soups- there were quite a few of these delicious tomato-based soups. We even caught up with a couple of neighboring booths from the Summer Fancy Food Show in NY.

Overall a great show for us, tea, and the natural products industry in general. We loved talking Matcha with everyone and enjoyed getting acquainted with the new trends that seemed to be emerging.  We hope that next year’s show is just as great.

Aiya SALE- Introducing our New Tea Bag Collection

September 15th, 2015

new tea bag newsletter main photo

Aiya is excited to announce the official launch of our new Tea Taster’s Line! The Tea Taster’s Line is a collection of USDA Certified Organic Japanese green tea bags from Kagoshima, Kyushu, in the southwest of Japan. Grown in Mineral-rich volcanic soil, these exclusive Japanese green teas are enveloped in pyramid tea bags to protect the delicate leaves. Offered in three authentic flavors of Organic Matcha Infused Sencha, Organic Matcha Infused Genmaicha, and Organic Gyokuro, this portable option is a perfect on-the-go item for tea beginners and connoisseurs alike. To kick off the exciting launch of these newest tea bags, we are offering our valued customers a special promotion on ALL three flavors from Wednesday, September 16th at 5pm PST until Saturday, October 31st.


Please read the details below carefully as they differ for consumers and wholesalers:

For Wholesale Customers:

Enter code “teabagswh” (no spaces) at checkout on our Online Wholesale Store to save 10% off our Taster’s Line products.*

For Consumer Customers:

Enter code “teabags” (no spaces) at checkout on our Online Consumer Store to save 20% off our Taster’s Line products.*


To take advantage of this deal and start shopping, head over to aiyamatcha.com.

If you have any questions, please do not hesitate to contact us at info@aiya-america.com.
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* Discount only valid on these specified items in stock and purchased through our wholesale and consumer online stores respectively. Please note that the discount does not apply to our loose leaf teas. Orders must be placed online between 12:00 am PST on Wednesday, September 16, 2015 and 11:59 pm PST on Saturday, October 31, 2015 to qualify. This promotion cannot be combined with other existing promotions. Aiya reserves the right to change the terms of or terminate this promotion without prior notice. 

Aiya Matcha Monthly Radiation Test Report Available- September 2015

September 10th, 2015

sept radiation report sml

The radiation test report is available for our September 2015 shipment.  It once again confirms that all of our Matcha and loose leaf teas are safe for consumption.  Copies available upon request.

Matcha Cookies with Adzuki White Chocolate Glaze

September 3rd, 2015

Matcha Azuki Cookies aerial

We’ve been raving for quite some time about the amazing pairing of Matcha and Black Sesame, but we’ve recently come across another pairing that may be just as great- Matcha and Adzuki. For those of you who are not familiar with Adzuki, it is a small red bean that is often used in Japanese cuisines and desserts. For this recipe, we used a sweetened Adzuki paste that is readily available in Japanese grocery stores. Mixing the Adzuki paste with white chocolate and heavy cream yields a perfectly sweet Azuki glaze that can be used not only on these Matcha cookies, but virtually almost anything else your heart desires. For a stronger Adzuki flavor and color, add more Adzuki paste.

This Matcha cookie recipe was taken and adapted from Aiya’s original Chocolate Chip Rice Cookie recipe, and features a soft, moist inside that is just as addicting as the adzuki glaze on top. Make sure to lower the temperature of the oven during step number 8- this is important to preserve the delicate jade green color of the cookies. And that’s it – one large batch of tiny green cookies that are packed with flavor, and sure to become a favorite among your family and friends. Happy Baking!

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Matcha Cookies

1 ½ All purpose flour

1 ½ Tbsp Aiya Cooking Grade Matcha

1/2 tsp baking powder

1 stick + 2 Tbsp unsalted butter

2 eggs

2/3 cup sugar


Adzuki White Chocolate Glaze

1/8 cup heavy cream

4 oz white chocolate

4 Tbsp smooth adzuki paste




  1. Preheat the oven to 340⁰ F.
  2. Sift the Matcha, baking powder, and flour together.
  3. Allow the butter to come to room temperature and stir until creamy.  Fold a portion of the sugar (about 1/3) into the butter.  Repeat until all the sugar is incorporated and smooth.
  4. Beat the egg and mix into the butter and sugar mixture.
  5. Fold in the sifted ingredients.
  6. Roll small balls of dough in between your hands, place on a cookie sheet, and lightly flatten. The cookie dough is sticky; use a spoon to transfer the dough to the cookie sheet if preferred.
  7. Place the cookie sheet in the oven and bake for 10 minutes.
  8. Lower the oven temperature to 300 F and bake for about 5 more minutes.
  9. Remove from the oven and let cool.

Note:  The cookie dough is sticky, so if you prefer you can portion it out to the cookie sheet with a spoon instead of handling it directly.

Adzuki Glaze

  1. In a small saucepan, heat the heavy cream. Take off heat just before boil.
  2. Stir in 4 tbsp adzuki paste until fully incorporated.
  3. Break the chocolate apart into small pieces. Melt the white chocolate in a microwave safe bowl. Melt for 30 seconds, stir, and melt for an additional 30 seconds. If chocolate is not completely melted, microwave for 10 second increments until fully melted (chocolate is a delicate ingredient; be careful when melting)
  4. Stir the azuki cream mixture into the melted white chocolate until incorporated.


  1. Dip a spoon into the chocolate and lift until chocolate streams down.
  2. Drizzle onto cookies quickly moving the spoon in an up and down motion
  3. Let dry by air or leave in the fridge until chocolate hardens.


Matcha Azuki Cookies aerial 2


edit Matcha Azuki Cookies Side

Matcha Chocolate Cake Cottage

August 19th, 2015

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One of Aiya’s original recipes, the Matcha Chocolate Cake Cottage is a Japanese classic. Featuring 3 layers of rich, Matcha flavor, the cake layers are sandwiched together with fluffy whipped cream and topped with a rich Matcha ganache. Because this recipe was geared toward Japanese tastes, this cake may have a slightly stronger Matcha flavor than what you are used to. If you prefer a milder Matcha taste, please reduce the Matcha to 1-2 Tbsp for the cake.

We have to admit, this cake was a bit more challenging than some of the other cakes on our recipe page. However, when done correctly, the results are more than satisfying. Here are some of the tips and tricks we recommend for a successful first try.  First, make sure to use an electric mixer for steps 4, 5, and 8. Though not absolutely necessary, the cakes may come out denser and less fluffy when hand-mixed. Second, the batter should be thick. When pouring out into a baking sheet, make sure you level the batter so the cake layers bake evenly. We recommend using nothing larger than a 9 inch baking sheet.  Next, chill the cake in the fridge completely before cutting and applying whip cream. The whipped cream tends to melt; even the cake is at room temperature. Lastly, make sure to be careful when melting the chocolate in the microwave. Since chocolate is a delicate ingredient, it can burn or harden when microwaved for too long. We recommend finely chopping the chocolate first, then microwaving in fifteen second increments, stirring often.

And there you have it- 6 little layer cakes full of flavor and antioxidants! Happy baking!

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Makes 6 (2 inch) Pieces



  • 2-3 Tbsp Aiya Cooking Grade Matcha (1-2 for a milder Matcha taste)
  • 2/3 cup Flour (Cake or All Purpose)
  • 3 Egg Yolks
  • 1/3 cup Sugar
  • 3 Egg Whites
  • 1/4 cup Sugar
  • 1 Tbsp Unsalted Butter
  • 1 Tbsp Milk

Matcha Ganache:

Whipped Cream:

  • 1/2 Cup Heavy Cream
  • 1 Tbsp Sugar

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  1. Sift the flour and Matcha together and set aside.
  2. Spread some parchment paper out on a baking sheet and preheat your oven to 325~350 F. (we recommend nothing larger than a 9 inch sheet)
  3. Melt the butter and set aside.
  4. Mix the egg yolks and 1/3 cup of sugar together until they turn white. (electric mixer recommended)
  5. Beat the egg whites in a separate bowl, adding in the 1/4 cup of sugar half at a time until the egg whites form stiff peaks. (electric mixer strongly recommended)
  6. Gently fold about 1/3 of the egg yolk-sugar mixture into the egg whites.  Once it is fully incorporated, gently add in the dry ingredients about half at a time until they are mixed in.  Add the remaining egg yolk-sugar mixture followed by the milk and melted butter.
  7. Pour the batter into the baking sheet, level it, and bake in the oven for 15 minutes.
  8. Pour the 1/2 cup of heavy cream into a bowl and beat it with the 1 tbsp of sugar until it forms peaks. (electric mixer recommended/for a sweeter whip cream, increase sugar to 3 Tbsp)
  9. Cut the cake into 3 pieces and layer them, spreading the whipped cream between each layer.  Cut into 6 pieces. (Chill cake completely in fridge before layering. Cut the cakes into 6 piece before adding the whipped cream)
  10. Melt the white chocolate and mix the 1/4 cup of heavy cream and 1 tbsp of Matcha into it. (melt in increments of 15 seconds, stirring in between, to prevent chocolate from burning or hardening)
  11. Pour some of the chocolate-Matcha mixture over each piece of cake and place in the refrigerator to allow it to set and the chocolate to harden.  Before serving, dust each piece with some Matcha.
  12. Serve and enjoy!

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Aiya Matcha SALE- North American Tea Championship 2015

August 13th, 2015

natc spring hot tea comp blog post

Aiya is excited to announce that FOUR of our teas have all placed in their respective categories in the 2015 NATC (North American Tea Championship) Spring Hot Tea Competition. Our Premium Gyokuro, Premium Sencha, and Matcha Infused Genmaicha placed first, while our Premium Matcha placed second. To celebrate this great news, we would like to offer our valued customers a special promotion on ALL four teas from today until Monday, August 31st.

Please read the details below carefully as they differ for consumers and wholesalers:

For Wholesale Customers:

Enter the discount code “natc2015wh” (no spaces) at checkout in our Online Wholesale Store to save 10% off Premium Gyokuro (80g & 500g), Premium Sencha (80g & 500g), Matcha Infused Genmaicha (85g & 500g), and Premium Matcha (30g & 100g).

For Consumers:

Enter the discount code “natc2015” (no spaces) at checkout in our Online Consumer Store to save 20% off Premium Gyokuro (80g & 500g), Premium Sencha (80g & 500g), Matcha Infused Genmaicha (85g & 500g), and Premium Matcha (30g & 100g).


To take advantage of this deal and start shopping, head over to aiyamatcha.com.

If you have any questions, please do not hesitate to contact us at info@aiya-america.com.


*Discount only valid on these specified items in stock and purchased through our wholesale and consumer stores respectively. Please note that this discount does not apply to our organic variety loose leaf teas. Orders must be placed between 12:00AM on Wednesday, August 12, 2015 and 11:59 PM PST on Monday, August 31, 2015 to qualify. This promotion cannot be combined with other existing promotions. Aiya reserves the right to change the terms of or terminate this promotion without prior notice.

Aiya Matcha Monthly Radiation Test Report Available- August 2015

July 31st, 2015

aug radiation

The radiation test report is available for our August 2015 shipment.  It once again confirms that all of our Matcha and loose leaf teas are safe for consumption.  Copies available upon request.

Baked Matcha & Cocoa Donuts (with Matcha Ganache)

July 29th, 2015

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A couple of weeks ago, the bloggers from Probably This created a Superfood Almond Butter + Matcha Brownie recipe for us, based on a philosophy that finds balance between delicious and healthy foods. Aside from the usual chocolate and butter, they added superfoods such as Matcha, spirulina, and coconut oil to create a healthier version of a brownie that’s just as delicious. Finding equilibrium between health, fitness, and eating your favorite foods isn’t as difficult as it seems with a little planning and substituting. Based on this same idea, we tried making a healthier baked donut recipe that contains Aiya Cooking Grade Matcha, less sugar, almond milk, and zero frying oil. Baking your donuts is a great way to cut excess calories and fat, while the Matcha adds a little extra boost of nutrients and antioxidants to your round treat. We still add a little bit of yum by coating the top with the goodness of a white chocolatey Matcha ganache (by Molly Yeh). Though these donuts may not be sweet enough by themselves, pairing it with the Matcha white chocolate ganache gives it that perfect balance of sweetness. And that’s it—12 pretty little treats with tons of flavor and a little less guilt.

Matcha Donut-1


Donuts (Matcha flavor and Chocolate flavor)

  • 3/4 cup Flour
  • 1 tsp baking powder
  • 1 tbsp Aiya Cooking Grade Matcha (for Matcha donuts)
  • 2 tbsp cocoa powder (for chocolate donuts)
  • 3 1/3 Tbsp butter
  • 5 tbsp sugar
  • 1 egg
  • 1/4 cup almond milk

Matcha White Chocolate Ganache (by: Molly Yeh)

Matcha Donut-3



  1. Sift the flour, baking powder, and Matcha together and set aside.
  2. Begin pre-heating your oven to 350 degrees.
  3. Allow the butter to come to room temperature and stir it until it is smooth and creamy.
  4. Whisk the sugar into the butter until it is well incorporated and the whole mixture takes on a white color.
  5. Beat the egg and add it in little by little until it is well incorporated.
  6. Add the milk into the sifted dry ingredients, mix gently, and then add the butter and sugar.
  7. Transfer the batter to a piping bag (a Ziploc bag with one corner cut off works as well).
  8. Using a donut mold (or any circular mold you like), pipe the batter into the mold
  9. Bake in the oven for 12 minutes, lower the temperature to 325 degrees, and bake for approximately 5 more minutes.
  10. Repeat steps 1-9, substituting the Matcha for the Cocoa powder for your chocolate donuts.
  11. Let the donuts cool completely before pouring ganache.

Matcha White Chocolate Ganache

  1. For the full Matcha ganache recipe, click here.
  2. After the ganache is ready, pour it over the donuts and spread with a spoon.
  3. You can even get creative with the ganache by drizzling it over the donut, or adding chocolate sprinkles (or any topping you’d like).
  4. Store in fridge to prevent ganache from melting.
  5. Enjoy!


Matcha Donut-8

Matcha Donut-9

Aiya’s Matcha in Chicago for the IFT 2015 Show

July 28th, 2015


Hot off the heels of exhibiting at the Summer Fancy Food Show in NY, the Aiya team flew out to beautiful Chicago to exhibit at another trade show- IFT (Institute of Food Technologists). Held at the McCormick Place in downtown Chicago, the IFT is one of the largest ingredient shows we attend each year.

Though a bit slower paced than some of our other shows, the IFT is different because it carries the potential for meeting businesses that may purchase in bigger bulk amounts. That’s because the majority of this show is attended by large food manufacturers looking for new and innovative ingredients for their new products. For example, we met a handful of manufacturers in the ice cream, confectionary, and RTD (ready to drink) beverage industries that were looking for unique ingredients to flavor their new ideas. Many of them were quite impressed with our Matcha latte and Matcha white chocolate samples, surprised at how well this powdered tea paired with other ingredients. It’s always great to showcase the versatility of Matcha with our samples to give the attendees a sense of what this tea is capable of.

Because ingredients are such a foundation of the food industry, the IFT is another great place to discover new and emerging trends of the year. As we expected, one of the main trends were – you guessed it – Matcha. Most of the attendees were either already using Matcha or were interested in working with it because of its popularity. Another trend we noticed at this show was fiber – tons of booths showcased their different types of fibers, while many others sampled out gummy candies made with extra fiber and less sugar.

There is one more thing that makes the IFT show so different from others. Not only is it a great place for industry professionals to network, but it is also a great place for students passionate in the field of food science to get some hands on experience with ingredients used today. The IFT raises money for food science majors, and even hosts a fun run event to raise scholarship funds for these ambitious students. We always love the idea of helping fuel the minds that may later fuel the food world.

And just like that, our exciting summer trade show season has officially come to a close. And what better way to end this season than with this exciting IFT show? Up next, we have our Natural Products Expo East in Baltimore, Maryland—another completely different show than both our Fancy Food and IFT shows. With Matcha starting to slowly become more established in the food industry, we are excited for all of the opportunities that may be headed our way.