• 2 cups all-purpose flour
• 1 tbsp SayaMatcha powder
• 1/2 tsp baking soda
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 stick of butter, melted
• 1 tbsp vanilla extract
• 1 egg
• 1/2 cup of white chocolate chips

INSTRUCTIONS

1. Preheat oven to 325 F degrees. Grease cookie sheet.
2. Mix flour, SayaMatcha powder, baking soda and salt together in a bowl. (Make sure to mix SayaMatcha powder into the flower evenly until it becomes a light green color. Don’t leave clumps of matcha in the bowl) In a separate bowl, beat brown sugar, white sugar and butter together with an electric mixer and beat in vanilla extract, egg until fluffy and creamy.
3. Mix flour mixture into creamed butter until dough and fold in white chocolate until the chocolate chips mix in evenly. Divide cookie dough into 16 small balls, flatten them onto the cooking sheet 1-2 inches apart.
4. Bake convection setting for 8 to 10 minutes until edges are lightly hardened. (Don’t over cook!) Take them out from the oven and cool down cookies on the sheet for a few minutes allow them to settle.

• 3/4 cup of water (non-alkaline, slightly acidic water is better for tea)
• 1/2 tsp of SayaMatcha powder
• A chilled glass with several ice cubes

INSTRUCTIONS

1. Mix 1/2 tsp of SayaMatcha powder and 3/4 cup of water very well with a mini whisk. (It might take a minute to completely blend the powder)
2. Pour the tea mix over glass with ice cubes.
3. Eventually Matcha powder will settle at the bottom. If you don't finish the glass right away, stir the tea before you take an another sip!.