This fine powder of vibrant Japanese green comes from the Uji region, world-renowned 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 smooth, 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 the Matcha within 6 months of opening and keep refrigerated.

Traditional Matcha Preparation

• Sift the desired amount of Matcha through a fine sieve.^*
• Warm the chawan (bowl) with hot water.
• Empty 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) Matcha in the center of the bowl.
• Pour gently 65 has 100 ml water to 75°C over tea.
• Whisk vigorously with a chasen (Matcha whisk) for about 30 seconds until a homogeneous foam is formed.
• Enjoy.

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

Read our article on matcha