Kokura the baking grade matcha leaf is plucked from the fourth and fifth tip of the matcha plant. Due to the size of these leaves are bigger from the tea plant, the leaves generate a better photosynthesis to produce catechins.
Catechin is the source of the astringency from the tea. Therefore, you can experience the matcha taste and the astringency easily after the matcha making process.
Furthermore, the unique matcha taste will be preserved even if baking under high temperature; hence Kokura is suitable for making pastries and desserts.