Matcha

In commerce, there are 5 grades There are different classification systems for matcha, ranging from grade A (Culinary) to grade AAAAA (Prestige), which indicate the tea's quality. However, there is no official classification, allowing different brands to create their own grades as they see fit.

Called "cooking grade" or "kitchen grade" matcha, it is generally made from the lowest leaves and/or those from the second harvest. This matcha will have a dull green, almond, or yellowish color. As for its taste, it is generally more bitter with little or no Umami* It is therefore perfect for flavoring and coloring culinary preparations. However, you won't get all the health/detox benefits 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 name is mainly used in English-speaking countries, where matcha has become a common product. Its taste is quite intense and one slightly bitter You will therefore appreciate it more when mixed with something else, such as plant-based milk.

Sometimes called "Classic Grade," this is a matcha that can be enjoyed 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 quintessential traditional matcha tea, 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 better quality Made from the first harvest and traditionally stone-ground, it offers all the qualities of matcha tea: a vibrant green color and a pronounced umami flavor. Little or no bitterness and of course, all the nutritional and antioxidant qualities of matcha tea.

The names may vary depending on the brand. You will find matcha on the market from very high quality Often in small quantities, but offering a taste experience far beyond ceremonial matcha. The price is then unlimited, and can be two to three times higher. However, 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 previously, matcha is an incredibly versatile tea, which can be consumed hot or cold, and which also adds very well 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:

• from a bowl or chawan
• with a whip or chasen
• of a whip holder or naoshi
• a teaspoon or chashaku
• from a sieve
• of a AAA grade matcha (Premium) minimum
• of 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 immerse only the whisk blades in it. Once the bowl is hot enough, empty the water and dry it.

1. Take 2 spoonfuls, or about 1 gram, of matcha with the chashaku and pour them into the sieve over the bowl to thoroughly sift the powder. This will prevent lumps during the emulsification process.
2. Pour approximately 70ml of hot water (ideally between 65 and 75 degrees) into the bowl.
3. Whisk the matcha, 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 milk frother for step 3.