Key Characteristics：

Tea Extract: Produced from high-quality green tea or matcha using processes such as low-temperature extraction and spray drying.
Food Flavoring Agents: Volatile components such as linalool, geraniol, benzyl alcohol, and hexenol, designed to mimic the fresh, grassy, ​​and tea-like aroma characteristic of matcha.
Food-Grade Carriers: Maltodextrin, cyclodextrin, starch, etc.

Applications & Recommended Usage：

Baked Goods: Matcha bread, cakes, biscuits, cookies, egg yolk pies, pastries, mooncake fillings.
Beverages: Matcha tea drinks, carbonated drinks, milk tea, fruit-flavored tea, functional beverages.
Dairy Products: Matcha ice cream, popsicles, yogurt, milkshakes, milk-based drinks.
Confectionery: Matcha hard candies, gummies, chocolate, chewing gum, jelly.
Convenience Foods: Instant noodle seasoning packets, quick-frozen foods, self-heating meals.
Snack Foods: Puffed snacks, potato chips, roasted seeds/nuts, nut products.
Others: Fishing bait additives, personal care/household products (air fresheners, toiletries).

The exact dosage may vary depending on the specific product formulation and desired flavor intensity. We recommend conducting small-scale trials to determine the optimal usage level.

Recommended Dosage:

Baked goods (biscuits/cakes/bread): 0.05% – 0.3%
Confectionery: 0.05% – 0.3%
Beverages: 0.05% – 0.15%
Dairy products/Ice cream: 0.1% – 0.5%
Puffed snacks/Seasoning powders: 0.3% – 1.0%
Solid beverages: 0.1% – 0.5%