Whisking matcha directly into oil causes it to clump; piling on more powder to chase a vivid green colour will only leave the dressing unpleasantly bitter. Treat it as a subtle seasoning: whisk it into a smooth paste with water first, then gradually incorporate the oil and acid.
For a small trial bowl, take 1 g of culinary matcha, 10 ml of warm water, 20 ml of olive oil, 5 to 10 ml of lemon juice, and a pinch of salt. Sift the matcha first, then whisk with the water until no dry powder remains; drizzle in the olive oil while whisking continuously, finishing with the lemon juice and salt. Dip a lettuce leaf in to taste, checking for any gritty or powdery mouthfeel. If it tastes too bitter, reduce the powder in your next batch; if too acidic, scale back the lemon juice rather than masking it with heavy sugar.
Testing with two greens is plenty
Pair the dressing with mild cucumber and peppery rocket respectively to see whether the tea character holds its own across different profiles. If the emulsion separates upon standing, simply whisk it again before serving; phase separation is a natural physical property of oil-and-water mixtures, not an indicator of matcha authenticity. This formulation has not undergone shelf-life stability testing; it should be prepared fresh for immediate service in line with standard refrigeration and food hygiene practices.
If incorporating yoghurt, sesame, or nuts, allergen information and ingredient declarations must be updated according to your final recipe. The catalogue use classification of Jiang Rong Hao culinary matcha makes it well suited for recipe testing, but suitability for any specific commercial formulation requires evaluation against physical samples and batch documentation.