This fine powder of bright Japanese green comes from the Uji region, renowned worldwide for the quality of its Matcha.

Composed of three cultivars (Gokou, Yabukita, Sayamakaori), it gives the emulsion a gourmet character with its notes of cocoa and almond milk.

In the mouth the attack is soft and creamy supported by its accents of green vegetables and chlorophyll, followed by a finish subtly evoking the taste of sunflower seeds.

Dense and supported by a slight astringency, this elegant Matcha is sure to please!

For greater freshness, consume Matcha within 6 months of opening and keep refrigerated.

Preparation of traditional Matcha

• Sift the desired quantity of Matcha using a fine sieve.^*
• Heat the chawan (bowl) with hot water.
• Discard the water then wipe the bowl with a clean cloth.
• Depending on the desired intensity, place between 1 and 2 g (1/2 to 1 tsp) Matcha in the center of the bowl .
• Gently pour from 65 to 100 ml of water to 75°C on tea.
• Whip vigorously with a chasen (Matcha whisk) for approximately 30 seconds until a homogeneous foam forms.
• Taste.

^*Optional. Matcha powder keeps best in the cold and sifting it will make the foam smoother and prevent lumps from forming.

Read our article on matcha