Find 3 exceptional Matchas in their airtight jar.

🔸Organic Matcha Yume (40g box): This organic Matcha green tea from a spring harvest comes from Kirishima, in Kagoshima prefecture, on the the southernmost main island of Japan, Kyushu.
Before its emulsion, the fine powder reveals notes of milk chocolate.

🔸Matcha Uji (40g box): It is produced near Kyoto (the former capital of Japan) in the mythical region of Uji, and more precisely in Ujitawara, hometown of Nagatani Soen, inventor of the Sencha style.
Its fresh and tasty emulsion offers a velvety texture as well as a slightly bitter and sweet flavor with notes of fatty grass and snow peas.
A touch of iodine tops it all off, gently tickling the palate.

🔸Matcha Fuka Midori (20g box): 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 sweet 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 .
• Delicately pour 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 produce foam

Read our article on matcha