This organic Matcha green tea from a spring harvest comes from Kirishima, in Kagoshima prefecture, on Japan's southernmost main island, Kyushu.

Before emulsifying, the fine powder reveals notes of milk chocolate.

The creamy mousse is very easy to obtain, which will please less experienced amateurs as well as connoisseurs.

The taste of the beverage begins with vegetable notes (endive) and ends with subtle flavors of tropical fruits typical of the Yabukita cultivar.

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