Matcha

In commerce, there are 5 grades There are different ways to classify matcha, ranging from Culinary Grade A to Prestige Grade AAAAA, giving you an indication of the quality of the tea. However, there is no official classification, which allows different brands to vary the grades according to their preferences.

Called "cooking matcha", "Cooking Grade", or "Kitchen Grade", it is generally made from the lowest leaves and/or from the 2nd harvest. It is a matcha whose color will be a dull green, almond, or tending towards yellow. Regarding its taste, it is generally more bitter , with little or no Umami* . It is therefore perfect for flavoring and coloring culinary preparations. However, you will not have all the health/detox qualities of matcha tea.

* Umami is a Japanese term generally translated as "savory taste." It is one of the five basic tastes, along with sweet, sour, bitter, and salty.

Ideal for preparing cold drinks, such as smoothies or cocktails, but also for hot drinks like matcha lattes. This is a name used mainly in English-speaking countries, where matcha has become a common product. Its taste is quite intense and one a little bitter . You will therefore appreciate it more mixed with something else, like a vegetable milk.

Sometimes referred to as "Classic Grade," this is a matcha that can be consumed every day, prepared in the traditional way. Slightly less expensive than Ceremonial Grade matcha, it is nevertheless of good quality and its taste is pleasant enough to be drunk without sugar or milk.You can also use it for your cosmetic preparations !

This is THE traditional matcha tea par excellence, the one used for the Japanese tea ceremony (called Cha No Yu which literally means "water for tea"). It is made from the tea leaves of the best quality from the first harvest, and traditionally ground by a stone mill. It offers all the qualities of matcha tea: bright green color, very present umami, little or no bitterness , and of course, all the nutritional and antioxidant qualities of matcha tea.

Names may vary depending on the brand. You will find matcha on the market from very high quality , often in small quantities, but which offers you a taste experience far beyond ceremonial matcha. The price then has no limit, and can be two to three times more expensive. On the other hand, this matcha tea has absolutely no bitterness, and develops unique flavors , velvety and almost sweet, with a very strong umami (which is a sign of quality for the Japanese).

As mentioned earlier, matcha is an incredibly versatile tea, which can be consumed hot or cold, and also makes a great addition to cooking.

We will explain how to prepare matcha in the traditional way to consume it as a hot drink.

For this you will need:

• of a bowl or chawan
• of a whip or chasen
• of a whip holder or naoshi
• of a teaspoon or chashaku
• of a sieve
• of a AAA grade matcha (Premium) minimum
• water heated to a maximum of 80 degrees

The steps are then short and very simple:

First, preheat your bowl by filling it about 1/3 full with hot water, and only dipping the whisk blades in. Once the bowl is hot enough, empty the water and dry it.

1. Take 2 spoonfuls, or about 1g, of matcha with the chashaku and pour them into the sieve above the bowl to thoroughly sift your powder. This will prevent lumps during the emulsion.
2. Pour about 70ml of hot water (ideally between 65 and 75 degrees) into the bowl.
3. Whisk the matcha while holding your bowl with one hand until you obtain a well-emulsified foam.Once your matcha is frothy, it's ready to drink!

Trick : you can use a electric whisk frotherfor step 3.