Colours You Can Drink: Where Our Blue, Pink, Yellow and Black Come From

At Matcha Colors there is one rule we never negotiate: if the colour does not come from a whole food, it does not go in the tin. Zero artificial colourings. Here is the map of our colours, ingredient by ingredient.

🌊 Blue - butterfly pea flower + blue spirulina

The hardest edible blue to come by. The petals of Clitoria ternatea (butterfly pea flower) bring a deep indigo that also turns purple with a few drops of lemon - pure natural pH chemistry. The phycocyanin in spirulina completes the electric blue of the Blue Matcha Blend.

🌸 Pink - beetroot + pitaya

Beetroot brings the earthy magenta; pitaya (dragon fruit) the vivid tropical pink. Together they make the Pink Matcha Blend. Fruit and root, nothing else.

☀️ Yellow - turmeric + kabocha pumpkin

The classic gold of golden milk: turmeric root accompanied by black pepper (its time-honoured kitchen partner) and the sweetness of Japanese kabocha pumpkin in the Yellow Matcha Blend.

🖤 Black - activated charcoal + cacao

The most dramatic of all: activated charcoal and pure defatted cacao in the Black Matcha Blend. An absolute black latte that stops anyone mid-scroll.

🍃 Green and ☁️ white

Green is the most honest of the lot: it is ceremonial matcha itself, with chlorella and spinach. And the creamy tone of the White comes from Andean maca and lucuma, the Peruvian fruit with a caramel-like taste that we use to sweeten without sugar.

Six colours, six real foods. Discover them all in the Chromatic Collection.