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.

On the palate, 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 freshness, consume Matcha within 6 months of opening and store in a cool place.

Preparation of traditional Matcha

• Sift the desired amount of Matcha using a fine sieve.^*
• Warm up the chawan (bowl) with hot water.
• Discard the water and then wipe the bowl with a clean cloth.
• Depending on the desired intensity, put between 1 and 2  g (1/2 to 1 tsp) of Matcha in the center of the bowl.
• Carefully pour in 65 has 100  ml of water to 75°C on tea.
• Whisk vigorously with a chasen (Matcha whisk) for about 30 seconds until a smooth foam forms.
• Taste.

^*Optional. Matcha powder keeps better when refrigerated and sieving it will make the mousse smoother and prevent lumps from forming.

Read our article on matcha