A trio of handcrafted cream biscuits, shaped with the Japanese sense of harmony (WA 和), made to enhance your everyday tea moments or to delight someone special.
Our Signature Cream Biscuit is now available in a slightly smaller size that’s easy to enjoy anytime. Each biscuit’s unique shape and colour reflect the graceful simplicity of Japanese design. This set of three delicious flavours offers a refined taste experience — perfect for elevating your daily tea ritual or sharing as a thoughtful treat.
Flavours included:
- Matcha Cream: Rich, earthy Japanese matcha filling balanced with buttery biscuit
- Hojicha Cream: Nutty, roasted hojicha cream inside crisp biscuits
- Black Sesame Cream: Smooth, subtly sweet black sesame cream
Tea Pairing Recommendations
To complement the variety of flavours in the Cream Trio Biscuits, we recommend these MATCHADO teas:
- Premium Genmaicha — The gentle sweetness and roasted brown rice notes pair beautifully with all three creams.
- Organic Hojicha — A warm, roasted tea that especially enhances the hojicha and black sesame biscuits.
- 100% Japanese Matcha — Bright and vegetal, this pairs wonderfully with the matcha cream biscuit for a vivid tea moment.
Explore our full tea collection ›
FAQs
Q. Are these biscuits suitable for vegans?
A. No, these biscuits contain dairy and eggs.
Q. How should I store the biscuits?
A. Keep in a cool, dry place and enjoy within 10 days for the best flavour and texture.
Q. Do these biscuits contain caffeine?
A. The matcha and hojicha creams contain naturally low caffeine. Black sesame is caffeine-free.
Product Details
Product name: Japanese Cream Biscuit Trio — Matcha, Hojicha, Black Sesame flavours
Japanese name: 和風クリームビスケット3種セット
Size: Approx. 35g per biscuit (total 105g)
Packaging: Box set of 3 individually wrapped biscuits
Shelf life: Best enjoyed within 10 days of delivery
Allergens
Contains: Wheat (flour), Butter, Egg, Milk, Double Cream, Sesame.
Please note MATCHADO is not an allergen-free kitchen. Items may come into contact with other allergens.
